Keto French Toast Muffins

[cooked-nutrition]

Keto French Toast Muffins baked without sugar

This straightforward recipe is free of sugar and ideal for brunch or breakfast.

Additionally, there is a low-carb keto variation for this muffin recipe.

Have you tried my sugar-free recipe for French toast with Churros?

That churro-flavored French toast dish is more akin to a classic stovetop French toast recipe. Similar to how a muffin recipe is made, this recipe is baked in an oven.

People occasionally inquire as to the French toast trick.

This well-liked recipe is well-known for its bread, which is soaked in milk and eggs before being stove-cooked. The difference between this recipe and the stovetop recipe is that it is baked and formed into muffins. This recipe also includes milk- and egg-soaked bread, much like the original recipe. In a moment, I’ll explain how to reduce the amount of carbohydrates in this.

A FEW TIPS FOR MAKING FRENCH TOAST MUFFINS ARE PROVIDED BELOW.

Similar to ordinary French toast, using bread that is a little stale or older is preferred. A more stale loaf of bread is not only simpler to cut into pieces, but it also works better for absorbing the wet components in this recipe.
Here are some further advice for you.
Turn them into giant muffins. Use a big or extra-large muffin pan. Another option is to turn this into little muffins. Use a mini-muffin pan to cut the bread into smaller pieces as needed.
Lastly, wait a few minutes before baking the muffin ingredients. The bread will be able to absorb the moist components better as a result.

A FEW TIPS FOR MAKING FRENCH TOAST MUFFINS ARE PROVIDED BELOW.

Ingredients

For the Muffins:

1 cup almond flour (finely blanched for best texture)
2 tbsp coconut flour
2 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg (optional but adds depth)
Pinch of salt
3 large eggs (room temperature)
¼ cup unsweetened almond milk (or any keto-friendly milk)
3 tbsp melted unsalted butter (or coconut oil for dairy-free)
3 tbsp erythritol, monk fruit, or preferred keto sweetener
1 tsp vanilla extract

For the Topping:

1 tbsp melted butter
1 tsp cinnamon
1 tbsp keto sweetener (powdered works best)

Procedure:

Set the oven’s temperature to 350°F (175°C). To avoid sticking, lightly oil or line a muffin tray with silicone liners.
Combine Dry Ingredients: Whisk together baking powder, nutmeg, cinnamon, almond flour, coconut flour, and salt in a medium-sized basin. This guarantees that your spices are dispersed equally.
Wet Whisk Ingredients: Beat the eggs in a separate basin until they start to foam a little. Add the sweetener, vanilla extract, melted butter, and almond milk and stir until smooth.
Mix: Gently incorporate the dry mixture into the parts that are moist. Muffins may get dense if they are overmixed; stir only until incorporated. There will be some thickness to the batter.
Fill Muffin Cups: Using an even distribution of batter, fill each of the six muffin cups to about ¾ full.
Bake: A toothpick inserted in the center should come out clean after 18 to 22 minutes of baking.
Apply the French toast touch by brushing the muffin tops with melted butter while they are still warm. Combine the cinnamon and sweetener for the topping in a small bowl, then liberally sprinkle each muffin with it.
Serve:
Enjoy warm for a soft, French-toast-like texture, or let them cool for a more bread-like bite. They pair beautifully with a drizzle of sugar-free syrup.

Nutrition per muffin