Keto French Toast Muffins

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto French Toast Muffins

28 ratings

Make “french toast” in half the time with this yummy muffin method! Pair these muffins with other favorite keto breakfast items, like turkey bacon or fresh avocado. You can also enjoy the muffins by themselves as a snack. The only thing these muffins are missing is a drizzle of natural maple syrup or organic honey!

  • Net Carbs

    3.2 g

  • Fiber

    2.2 g

  • Total Carbs

    5.4 g

  • Protein

    7.7 g

  • Fats

    19.2 g

214 cals

Keto French Toast Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cream Cheese

    Cream Cheese

    2 ounce

  • Butter

    Butter

    2 tablespoon

  • Stevia Leaf Noncaloric Sweetener (green Packet)

    Stevia Leaf Noncaloric Sweetener (green Packet)

    4 package

  • Raw Egg

    Raw Egg

    3 large

  • Vanilla Extract

    Vanilla Extract

    ¼ teaspoon

  • Almond Flour

    Almond Flour

    1 cup

  • Baking Soda

    Baking Soda

    ¼ teaspoon

  • Cinnamon

    Cinnamon

    ½ teaspoon

  • Nutmeg

    Nutmeg

    ¼ teaspoon

Recipe Steps

steps 5

35 min

  • Step 1

    Preheat an oven to 350 degrees. In a stand mixer with a paddle attachment, mix together the cream cheese, butter and stevia. Mix together until you have a creamy, smooth, and soft mixture.
    Step 1
  • Step 2

    Mix in the eggs and vanilla, again until the batter is lump-free. You may need to switch to a whisk attachment to make sure the fats are broken up into the eggs.
    Step 2
  • Step 3

    Finally, mix in the remaining dry ingredients.
    Step 3
  • Step 4

    Line 6 muffin tins with paper liners. Fill each liner with the muffin batter, leaving at least a ¼-inch space from the top.
    Step 4
  • Step 5

    Bake the muffins for 18-20 minutes or until a toothpick can come out clean. Let the muffins cool for 10 minutes before enjoying.
    Step 5

Comments 29

  • DeliveranceRichards

    DeliveranceRichards 10 months ago

    Has anyone made these without cream cheese? Or substituted it for something else like sour cream?

    • Mackgirl

      Mackgirl 10 months ago

      I really enjoyed this recipe. I added a tablespoon of my sugar free syrup. Not dry at all.

      • PropitiousArugula997753

        PropitiousArugula997753 a year ago

        I tried this and it was okay. Then I cut them in half and added just a dab of "Walden Farms" maple syrup and now I plan to make them and put them in the freezer for a quick breakfast. Yum!

        • MickieDaFoodie

          MickieDaFoodie 2 years ago

          Has any tried making this with dairy-free cream cheese?

          • Michelerena

            Michelerena 3 years ago

            Delicious. Not dry, but I did whip the butter cream cheese together.

            • HeatherRene

              HeatherRene 3 years ago

              here’s what I did after reading some of the “dry” comments. I followed this recipe verbatim, then I took some extra cream cheese and mixed some cinnamon and swerve granular with it, I then put about a teaspoon of my cream cheese mixture into the middle of these muffins before popping them into the oven. They were absolutely delicious and definitely solved the “dry” issue. Next time I’ll put about two tablespoons in them to really kick up the flavor!

              • BlithesomeKetone794261

                BlithesomeKetone794261 3 years ago

                I used liquid Stevia with amazing results. I was ready to reach for the sugar-free maple syrup, but found that I really didn’t need any. What surprises me most is the fact that one muffin actually filled me up! Wow! I’ve been doing Keto for less than a week, and admit to being a bit “hangry” at times. No worries about that with this recipe!

                • PropitiousArugula997753

                  PropitiousArugula997753 a year ago

                  How much liquid stevia did you use?

                • K9Justice

                  K9Justice 2 years ago

                  How much liquid Stevia did you use?

              • Tom

                Tom 3 years ago

                Did someone say add rum?

                • SandiiButterfly

                  SandiiButterfly 5 months ago

                  Not sure how much too add.. how about adding the rum to your morning Coffee n muffin.. Thank me later

                • lisamc90

                  lisamc90 3 years ago

                  Amazing idea! How much would you add?

              • StupendousArugula216247

                StupendousArugula216247 3 years ago

                Delish. I threw in a few frozen raspberries and had with a wee bit of butter. Yum

                • Gnomes

                  Gnomes 3 years ago

                  Not really much taste and a bit floury, needs more grunt. Maybe more sweetener vanilla and cinnamon would help

                  • BlithesomeKale245478

                    BlithesomeKale245478 3 years ago

                    Ended up making 8 not 6 but I think it’s because I used a whisk attachment which made the eggs fluffier (I’m not complaining though!) A good little breakfast muffin but not filling enough of its own and needs a little kick like maybe some blueberries or chocolate chips to help the consistency. Overall, easy and pretty good.

                    • Kreepshow

                      Kreepshow 3 years ago

                      Not sweet really but it was good and kept me full with just 1 and 2 over easy eggs. I added 3 chocolate morsels and a little cube of cream cheese to the center of each muffin and that made it not so boring.

                      • liveandmove

                        liveandmove 3 years ago

                        Not that sweet but good consistency.

                        • Dharter

                          Dharter 3 years ago

                          I was shy 1 cup almond flour so used about 2TBS coconut flour and 1 TBS maca powder. Also used monk fruit for sweetener. Think will add a little more cream cheese, cinnamon and nutmeg next time. Definitely going to be a weekend recipe to keep. Yummy and crumbly like a muffin should be!!

                          • Anonymous

                            Anonymous 4 years ago

                            Mine tasted a bit floury and didn’t have too much taste. Suggestions?

                            • Suzer1992

                              Suzer1992 4 years ago

                              These were absolutely delicious! After they were cooked I sliced them in half and buttered them then added a drizzle of sugar free log cabin syrup! I also substituted the stevia for 3 Tbs botchasweet ! I'm off to make a freezer stash, cause even my kids who are super picky loved them!

                              • Suzer1992

                                Suzer1992 4 years ago

                                These were absolutely delicious! After they were cooked I sliced them in half and buttered them then added a drizzle of sugar free log cabin syrup! I also substituted the stevia for 3 Tbs botchasweet ! I'm off to make a freezer stash, cause even my kids who are super picky loved them!

                                • Meli

                                  Meli 4 years ago

                                  Added a pinch of coconut flakes and they were amazing!

                                  • DeniseG88

                                    DeniseG88 4 years ago

                                    These were fantastic! I made a few changes that I think worked well. First, I subbed Monkfruit for the Stevia because I'm just not a fan of Stevia. I also upped the amount from 1 tsp to 2 tbs because I didn't want to have to add any kind of sf syrup. I also added 1/2 cup chopped walnuts. This added about 1 carb per muffin but it was well worth it for me to add the healthy fats and extra nutrients. A couple suggestions for those who found the muffins too dry: first, make sure you use room temperature eggs so the cheese/butter mixture doesn't seize up when you add them. Also, try mixing for a *while* to make sure the fats are evenly distributed before adding the dry ingredients. This also helps give the muffins a lighter, fluffier consistency. Also, if you have tried all of that and they are still too dry for your taste, try topping your muffins with a bit of butter! The added fats will keep you satiated longer and while the butter melts, it will combat the dryness. Such a great recipe! I can definitely see this being a staple for us every couple of weeks. :)

                                    • Ginger82

                                      Ginger82 4 years ago

                                      Mine came out on the dryer side and felt like it was missing something. I might try adding magic syrup next time. These still tasted good, they are very similar to traditional French toast made with whole wheat bread instead.

                                      • Summer

                                        Summer 4 years ago

                                        Mine did too almost like there is too much almond flour. :( Loved the taste tho.

                                    • WriterGirlJodie

                                      WriterGirlJodie 5 years ago

                                      Does anyone have a good replacement for cream cheese? I would LOVE to make these but I’m lactose intolerant. 😢

                                      • Debbie

                                        Debbie 4 years ago

                                        I use dairy free cream cheese from Daiya

                                      • Anonymous

                                        Anonymous 5 years ago

                                        lactofree makes a cream cheese and it tastes just like Philadelphia!

                                    • Webbywright92

                                      Webbywright92 5 years ago

                                      Made these with sugar free chocolate chips. Omg yum