This post may contains Amazon affiliate and other affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Your support helps me continue to provide quality content. I only recommend products I personally trust and believe will add value to your experience. For more details, please visit my Privacy Policy.
Imagine all the warm, comforting flavors of classic French toast packed into a convenient, handheld muffin. These French Toast Muffins are a game-changer for anyone following a keto lifestyle. With their fluffy texture, rich cinnamon aroma, and just the right hint of sweetness, they’re perfect for breakfast, brunch, or even a quick snack on the go. The best part? They’re completely low-carb, sugar-free, and keto-friendly, making them a guilt-free indulgence that’s as satisfying as it is delicious.
If you’re loving keto-friendly recipes like this, why not make cooking even easier? With a Keto Instant Pot Recipes Book, you’ll have quick, delicious, and low-carb meals at your fingertips—perfect for busy days! Take the guesswork out of keto cooking and enjoy effortless, flavorful dishes. Grab your copy today!
Why You’ll Love French Toast Muffins
- Easy to Make: Simple ingredients and minimal prep make these muffins a breeze to whip up, even on busy mornings.
- Keto-Friendly: Packed with healthy fats and low in carbs, these muffins keep you on track with your keto goals.
- Meal Prep Friendly: Make a batch ahead of time, and you’ll have breakfast sorted for the week.
- Versatile: Enjoy them plain, drizzle with sugar-free syrup, or top with whipped cream for a decadent treat.
- Family-Approved: Even non-keto family members will rave about these muffins!
My Personal Experience
French Toast Muffins have quickly become a staple in my kitchen. The first time I made them, the entire house filled with the warm, comforting scent of cinnamon and vanilla—it was heavenly! I love how these muffins bring all the nostalgic flavors of French toast without the carbs. They’ve been my go-to for busy mornings, and I’ve even served them at brunch parties, where they were a huge hit. The best part? They’re so easy to customize with different toppings and flavors.
Required Equipment
- Mixing Bowls: You’ll need one large and one medium mixing bowl. I always use lightweight, sturdy bowls that are easy to handle and clean—makes the whole process smoother!
- Whisk: A good whisk is essential for blending the wet ingredients. I love how it helps create a light, fluffy batter, which is key for these muffins.
- Muffin Tin: A 12-cup muffin tin works perfectly for this recipe. I recommend silicone muffin trays—they make popping out the muffins so effortless.
- Measuring Cups and Spoons: Precision is vital in keto baking. A reliable set of measuring tools ensures you get consistent results every time.
- Spatula: A flexible silicone spatula is perfect for scraping every last bit of batter from the bowl. It’s such a simple tool but so satisfying to use!
- Oven: Your trusty oven is the hero here, baking these muffins to golden perfection.
Ingredients & Substitutions
For the Muffins:
- Almond Flour (2 cups): The base of these muffins, almond flour provides a nutty flavor and low-carb texture. Substitute with coconut flour (use 1/2 cup) if needed, but adjust liquid ingredients.
- Eggs (4 large): Eggs are essential for structure and fluffiness. No substitutions recommended.
- Unsweetened Almond Milk (1/3 cup): Keeps the batter moist. You can use coconut milk or heavy cream if preferred.
- Butter (1/4 cup, melted): Adds richness. Coconut oil works as a dairy-free alternative.
- Granulated Erythritol (1/3 cup): Sweetens without carbs. Monk fruit or stevia blends can also be used.
- Vanilla Extract (1 tsp): Enhances the flavor. No substitutions needed.
- Ground Cinnamon (1 tsp): Brings the classic French toast warmth. Add a pinch of nutmeg for extra depth.
- Baking Powder (1 tsp): Helps the muffins rise. Ensure it’s gluten-free.
- Salt (a pinch): Balances the sweetness.
Optional Toppings:
- Sugar-free syrup, whipped cream, or chopped nuts.
How to Make Keto French Toast Muffins
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with silicone muffin cups.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, and salt. Whisk until evenly blended.
Step 3: Prepare the Wet Ingredients
In a medium bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to mix until a thick, smooth batter forms.
Step 5: Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 6: Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.
Tips for This Recipe
- Use room-temperature eggs for better mixing and fluffier muffins.
- Don’t overmix the batter; it can make the muffins dense.
- Sprinkle a little extra cinnamon on top before baking for added flavor.
Optional Additions
- Add a handful of sugar-free chocolate chips to the batter for a sweet twist.
- Stir in chopped pecans or walnuts for a nutty crunch.
- Top with a dusting of powdered erythritol for a bakery-style finish.
Serving Ideas
- Pair with a hot cup of coffee or tea for a cozy breakfast.
- Drizzle with sugar-free maple syrup for a classic French toast vibe.
- Serve alongside scrambled eggs and bacon for a hearty brunch.
Storage Recommendation
Store leftover muffins in an airtight container in the refrigerator for up to 5 days. To reheat, microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes.
Frequently Asked Questions
Q: Can I freeze these muffins?
A: Yes! Place the cooled muffins in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I make these dairy-free?
A: Absolutely. Substitute the butter with coconut oil and use a non-dairy milk alternative like coconut or almond milk.
Q: Why are my muffins too dense?
A: Be sure not to overmix the batter and check that your baking powder is fresh.
Nutritional Breakdown (Per Serving)
- Calories: 170
- Fat: 14g
- Protein: 6g
- Total Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
French Toast Muffins Recipe
Equipment
- Mixing Bowls
- Whisk
- Muffin Tin
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
- 2 cups almond flour
- 4 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup melted butter
- 1/3 cup granulated erythritol
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F and prepare a muffin tin.
- In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, mix eggs, almond milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring until a thick batter forms.
- Divide batter into muffin cups, filling 3/4 full.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a rack. Serve warm.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
Subscribe to our newsletter!
