Keto Stuffed French Toast Casserole – Breakfast That Hits Like Dessert

French toast casserole. Sounds like something that belongs in a holiday brunch spread between the cinnamon rolls and the maple bacon, right? But what if you’re trying to eat low carb, avoid sugar, and still want to feel like you’re not missing out on the fun stuff? Here’s is the best Keto Stuffed French Toast Casserole recipe for you.

It’s buttery. It’s creamy. It’s sweet, but not the kind that gives you a sugar hangover by 11am. It’s stuffed. Yes, stuffed. Like, with a cream cheese filling that’s so good, it makes you forget it’s keto. You can eat this for breakfast or turn it into a weekend dessert. Either way, your taste buds won’t care. And neither will your carb count.

Why This Casserole Is Worth Making

Let’s just be real for a second. A lot of keto recipes either taste like punishment or cost more than your weekly gas bill. This one doesn’t.

You can make it with stuff you probably already have in your keto pantry: almond flour, eggs, cream cheese, butter, and a decent sugar-free sweetener. And if you’re like me and accidentally bought way too many eggs again, this is your sign.

Also, it’s a bake-once-eat-for-days kind of deal. Which means breakfast is handled until Thursday.

What You’ll Need

We’re keeping things simple. No weird ingredients. No hour-long prep.

For the keto “bread” base:

• 1 ½ cups almond flour
• ½ cup coconut flour (optional, but helps texture)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 large eggs
• ½ cup unsweetened almond milk (or heavy cream)
• ¼ cup melted butter
• 2 tablespoons sugar-free maple syrup (or any keto-friendly sweetener)

For the cream cheese filling:

• 8 oz cream cheese (softened)
• ¼ cup powdered erythritol or monk fruit
• 1 teaspoon vanilla extract

For the egg custard:

• 6 large eggs
• 1 cup unsweetened almond milk or heavy cream
• ¼ cup powdered keto sweetener
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Topping (but it’s worth it):

• Sugar-free maple syrup
• Chopped pecans or walnuts
• Extra cinnamon

Step-by-Step: How To Make Keto Stuffed French Toast Casserole

This is not a complicated recipe, but it does have a few parts. So take your time, maybe throw on a podcast, and enjoy the process.

1) Make the Keto “Bread”

This isn’t real bread, obviously. But you won’t miss it.

• Preheat your oven to 350°F (175°C).
• Grease a 9×13 inch baking dish with butter or non-stick spray.
• In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
• In another bowl, whisk together eggs, almond milk, melted butter, and sugar-free syrup.
• Combine the wet and dry ingredients. Mix well until it looks like thick pancake batter.
• Pour the batter into the greased dish and spread evenly.
• Bake for 18–22 minutes, or until the top is golden and a toothpick comes out clean.
• Let it cool for about 10 minutes. Slice it into cubes once it’s firm enough.

Shortcut: If you’ve got keto-friendly bread lying around (like those store-bought ones or leftover chaffles), use that instead. You’ll save 20 minutes.

2) Make the Cream Cheese Filling

This is where things get exciting. That creamy, sweet center? It’s giving cheesecake breakfast energy.

• In a medium bowl, mix softened cream cheese, powdered sweetener, and vanilla until smooth.
• You want it spreadable, not watery. If it’s too thick, add a tablespoon of cream or almond milk.

Tip: Don’t microwave the cream cheese straight from the fridge unless you like cleaning exploding blobs. Let it sit out for a bit.

3) Layer Everything Like a Lasagna

Now we’re building.

• Take half your keto bread cubes and place them in a greased 9×13 dish. Spread evenly.
• Dollop the cream cheese mixture over the cubes. You can swirl it a bit with a butter knife, but don’t overthink it.
• Add the rest of the bread cubes on top.

Looking good already? Wait until you pour the custard.

4) Mix the Egg Custard

This step brings everything together. It’s what makes the dish go from dry and crumbly to soft and dreamy.

• Whisk eggs, almond milk or cream, sweetener, vanilla, cinnamon, and a pinch of salt until smooth.
• Pour slowly over the casserole, making sure it soaks into the bread.
• Press the cubes down gently with a spatula so everything gets coated.

Let it sit for at least 15–20 minutes. If you’ve got time, cover and refrigerate overnight. It bakes even better the next morning.

5) Bake It

Almost there.

• Preheat your oven to 350°F (again, if it’s not already hot).
• Bake uncovered for 35–40 minutes. It should be golden brown on top and set in the middle.
• Let it rest for 10 minutes before slicing. Hot cream cheese can burn like lava. Don’t ask me how I know.

Optional Add-Ons (Because Why Not)

• Chopped pecans on top before baking = texture win.
• Berries like raspberries or blueberries (in small amounts) can be tossed in for color and tang.
• Cinnamon “sugar” topping made from keto sweetener and cinnamon adds that old-school French toast crunch.

Can You Make This Ahead?

Yes, and you should.

Make it the night before, cover it, keep it in the fridge, and bake it in the morning. It’ll taste even better after everything has soaked overnight. Like how lasagna hits better on day two? Same energy.

You can also bake it, cool it, slice it, and store in an airtight container in the fridge for 4–5 days. Reheat in the microwave or air fryer. Add syrup if you want. Or whipped cream. Or eat it cold while standing at the fridge like a grown-up toddler. No judgment here.

Freezer-Friendly?

Yup. Once cooled, slice into portions, wrap them, and freeze. To reheat, microwave from frozen or toss in the oven at 325°F for 10–15 minutes. It holds up surprisingly well. Just don’t freeze with syrup on top—it gets weird.

Notes From My Kitchen

The first time I made this, I forgot to soften the cream cheese. I tried to spread it cold. Bad idea. It ripped the bread apart and ended up in weird chunks. Still tasted good though—my husband thought I meant to do it like that.

Another time, I added chopped bacon on top before baking. Wasn’t sure it would work with the sweetness, but it did. Like salty-sweet breakfast candy. Highly recommend.

Also, once I swapped almond milk for heavy cream and added a tiny splash of bourbon vanilla I found in the back of my pantry. That was a game changer. Made it feel kind of fancy, like a keto bread pudding you’d serve to brunch guests.

What It Tastes Like (Honestly)

Think bread pudding meets cheesecake meets cinnamon toast. But without the crash or the sugar bloat. It’s soft, but not soggy. Sweet, but not over-the-top. The cream cheese filling stays creamy after baking, which adds this lovely surprise middle layer that people rave about.

Even my non-keto neighbor stole a piece, then came back for seconds. Said it reminded her of a coffee cake her grandma used to make. So yeah—it hits the nostalgic notes too.

What To Serve It With

You can eat it on its own and call it breakfast. Or go full weekend-brunch mode:

• With bacon or sausage on the side
• Topped with a pat of butter and sugar-free syrup
• Whipped cream if you’re feeling extra
• Coffee or iced cold brew (perfect combo)

Want to turn it into dessert? Add a scoop of keto ice cream or a drizzle of chocolate syrup and call it a day.

Conclusion

This keto stuffed French toast casserole checks every box. It’s easy, tasty, filling, and doesn’t blow your carb count. It’s one of those recipes you keep in your back pocket for weekends, holidays, or those days when eggs and bacon just aren’t cutting it.

It makes your kitchen smell like a bakery and your morning feel like a treat. But it’s still keto. Still no sugar. Still low-carb. No weird textures. No sad aftertaste. Just really good food that happens to fit your macros.

Print it out, pin it, scribble it on a sticky note. Whatever works. Just make it.

If you want more real-deal, low-carb food that doesn’t taste like cardboard—bookmark this recipe. You’ll come back to it. Promise.

And hey, if you tweak it, toss in something new, or serve it at brunch and someone loses their mind over it… let me know. I wanna hear what you did.

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