Keto French Toast with Strawberry Compote
Who doesn’t love French Toast? Well, my kid. She doesn’t like French Toast. But when she saw me eating my Keto French Toast topped with a delicious berry compote, she couldn’t resist the temptation to try it.
And of course, she loved it.
That’s because this French Toast isn’t a sad soggy slice of bread dunked in milk and eggs. It starts with keto egg loaf and is then topped with your favorites. I’ve since had this with strawberry compote, blueberry compote and keto chocolate syrup with allulose-sweetened homemade whipped cream.
It’s just simply divine.
Keto French Toast
The best part about this Keto French Toast Recipe is how easy it is to whip up since the egg loaf can be made ahead of time.
The egg loaf doesn’t need to be dunked in anything to be made into French Toast. Its texture already lends itself to this recipe because it is dense and eggy and…kinda like an overbaked custard.
All you need to do is grab a couple slices of egg loaf, toast them in butter in a hot pan over medium heat, then make your compote.
Keto Strawberry Syrup or Strawberry Compote
The compote is very easy to make. I touch chopped a handful of frozen strawberries, about a cup, and threw them in the pan with the butter when I was done toasting my egg loaf.
Then I added about a 1/4 cup allulose. You can use whatever keto sweetener you have on hand or prefer. I like to use allulose in this recipe because it carmelizes nicely and doesn’t have the cooling after effect that erythritol does.
I also added a pinch of salt and a couple drops of fresh lime juice, only because I had some in my fridge. This is completely optional. Once the sauce thickened to my liking, I turned off the fire and added vanilla to my sauce.
Boom. Keto Strawberry Compote. With nice thick chunks to pour over my keto egg loaf French toast.
This is so easy to make, you really don’t need a recipe.
Repeat the process with blueberries if that’s what you have.
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Blueberry French Toast Sauce
Throw about a cup of blueberries, fresh or frozen into a pan over medium heat.
Add your sweetener and a tiny pinch of salt, to bring out the flavors.
Smash some of the blueberries to bring out that nice syrupy texture. When the sauce begins to thicken like this…
It’s ready!
Pour it over your toasted egg loaf slices, dust some powdered sweetener over the whole shebang, and go to town. I got a little greedy with mine and poured a touch of keto maple syrup over the whole thing. It was divine.
