Keto Gingerbread French Toast Casserole
A warm, spiced, holiday-inspired keto breakfast casserole with gingerbread flavor, soft custard-soaked bread cubes, and crisp edges baked to perfection.
Ingredients
For the Casserole
- 6 cups cubed keto bread (any sturdy low-carb loaf)
- 5 large eggs
- 1 cup heavy cream
- 1/4 cup almond milk (unsweetened)
- 1/3 cup granular monk fruit sweetener
- 1 tbsp molasses extract (or 1 tsp blackstrap molasses if preferred)
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
Optional Topping
- Powdered monk fruit sweetener
- Sugar-free syrup
- Whipped cream
Instructions
- Preheat oven to 350°F. Grease an 8×8 or 9×9-inch baking dish.
- Add cubed keto bread to the dish.
- In a large bowl, whisk eggs, heavy cream, almond milk, sweetener, molasses extract, cinnamon, ginger, nutmeg, vanilla, and salt.
- Pour the custard mixture evenly over the bread cubes.
- Press lightly to help the bread soak.
- Let sit 5–10 minutes, or refrigerate overnight for stronger flavor.
- Bake 30–35 minutes until the top is golden and the center is set.
- Let cool slightly and top with powdered sweetener or syrup.