A soft and cozy keto french toast casserole made with homemade zucchini bread. Baked fresh or prepped overnight, this low carb breakfast tastes like dessert without all the sugar. Perfect for the keto diet or anyone looking for healthy breakfast recipes that are easy, comforting, and great for losing weight.
For the Zucchini Bread:
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
Pinch of nutmeg
1/4 tsp salt
3 large eggs
1/4 cup melted butter or coconut oil
1/3 cup erythritol (like Monkfruit or Swerve)
1 tsp vanilla extract
1 cup grated zucchini (moisture squeezed out)
For the Casserole:
6 thick slices keto zucchini bread
3 large eggs
1/2 cup heavy cream
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp erythritol
Butter for greasing the dish
Make the Bread: Preheat oven to 350°F (175°C). Grease and line a small loaf pan. Mix dry ingredients in one bowl. Whisk wet ingredients in another. Stir in zucchini. Combine all, pour into pan, bake 45-50 mins until toothpick comes out clean. Cool completely.
Prep the Casserole: Grease an 8×8 dish. Slice cooled zucchini bread thick. Whisk eggs, cream, milk, vanilla, cinnamon, and sweetener in a bowl. Layer bread in dish, pour mix over top.
Bake Fresh: Let it soak 15 mins, then bake at 350°F for 30-35 mins until golden.
Overnight Option: Cover and chill overnight. Next morning, let sit 20 mins then bake as above.
Serve: Top with powdered erythritol, berries, whipped cream, or chopped nuts.
Store leftovers in fridge up to 4 days. Reheat in oven or air fryer. For muffins, use a greased muffin tin instead of casserole dish and bake 20-25 mins.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.