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Absolutely delicious and a great addition for breakfast these Keto Pumpkin French Toast Sticks, especially when you dunk them in sugar-free syrup, dust them with powdered sweetener…or both!

black round plate with brown powder
Pumpkin Spice

What Ingredients Do You Need To Make Keto French Toast Sticks?

  • Eggs 
  • Vanilla extract
  • Heavy whipping cream
  • Pumpkin puree
  • Almond Milk
  • Pumpkin Spice
  • Cinnamon
  • Sweetener
  • Butter

What Kind Of Bread You Can Use?

You can use any kind of bread that you are using right now. I usually use gluten free bread and other Keto breads that is on the market right now. But in this recipe, I am using my Keto Low Carb Bread to make the French Toast Sticks.

Low Carb Bread

How to make the Keto Pumpkin Spice French Toast Sticks

Prep the keto pumpkin French toast batter by whisking together the egg, cream, almond milk, vanilla, cinnamon, pumpkin spice, and sweetener until smooth.

Dip bread into the batter and flip to thoroughly coat both sides.

Melt half of the butter in a nonstick pan over medium heat. Add the first two or three slices of the breads and cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining butter and French toast.

Keto french toast sticks

Serve keto pumpkin French toast topped with butter, sugar free syrup, chopped nuts, and/or whipped cream as desired.

How to store it

Once cooled, you can store leftover keto pumpkin French toast refrigerated in a sealed container for up to 3 days. You can freeze it up to 3 months. Reheat in the microwave, toaster, or in a nonstick pan over medium low heat.

Keto Pumpkin French Toast Sticks

Recipe by Lucy ChesnaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Absolutely delicious and a great addition for breakfast these Keto Pumpkin French Toast Sticks, especially when you dunk them in sugar-free syrup, dust them with powdered sweetener…or both!

Ingredients

  • 6 slices of keto bread

  • 3 tablespoons butter (or dairy free substitute)

  • 1 egg

  • 3 tablespoons pumpkin puree

  • 2 tablespoons heavy cream

  • 2 tablespoons unsweetened almond milk

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon pumpkin spice

  • 2 tablespoons sweetener

Directions

  • Prep the batter by whisking together the egg, cream, almond milk, vanilla, cinnamon, pumpkin spice, and sweetener until smooth.
  • Dip bread into the batter and flip to thoroughly coat both sides.
  • Melt half of the butter in a nonstick pan over medium heat. Add the first two slices of French toast and cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining butter and French toast.
  • Serve it with butter, sugar free syrup, chopped nuts, and/or whipped cream as desired.

Notes

  • You can replace butter with dairy free substitute
  • You can omit the heavy cream, add more unsweetened almond milk
  • You can use oat milk to replace almond milk

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