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There's nothing like French toast for breakfast in the morning. However, sometimes you don't have time to make French toast in the morning. That's why you need French toast muffins. These French muffins have the flavor of French toast and a muffin's light and fluffy texture. In addition, these French Toast Muffins are keto and only contain 2.6 net carbs so that you can start your day healthily. Best of all, you can make the French toast batter the night before and have one for breakfast on your way to work. If you love muffins, you'll love this recipe for Vegan Chocolate Banana Muffins, for your next baking adventures.
How do you make French toast without getting soggy?
French toast can develop a soggy texture for several reasons. For example, if the bread is too thin or flimsy, it may have a wet consistency. In addition, if you use too much milk or let the bread soak in the custard for too long, it can become soggy. French toast can also develop a soggy texture if cooked at a high temperature. This is because the exterior of the French toast will cook faster while the interior remains soggy and uncooked.
Why is my French toast so eggy?
Egg whites have sulfur compounds that can produce an eggy flavor. Therefore, please do not overdo it with the eggs. Instead, follow the recipe and do not add any extra eggs.
How do you dry bread for French toast?
Place your oven rack in the center of the oven and preheat it to 285 °F. Next, place a sheet of parchment onto a rimmed baking sheet and set a wire rack on top of the baking sheet. Add the bread to the wire rack in an even layer and bake it for 12-15 minutes.
What kind of bread is best for French toast?
The best kind of bread to use for French toast is Brioche, Challah, or a crusty French baguette.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Serves
12 persons
Ingredients
French Toast Muffins
- 1 1/4 cups Almond Flour
- 1/4 cup Coconut Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 1/3 cup melted Coconut Oil
- 1/2 cup Sugar-Free Sweetener
- 1 large Egg
- 1/2 cup Almond Milk
Topping
- 1/2 cup Almond Flour
- 1/4 cup Sugar-Free Sweetener
- 1/4 cup melted Coconut Oil
- 1 teaspoon Cinnamon

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