Place your keto bread on a clean cutting board and use a sharp knife to cut it into small, bite-sized cubes. Try to keep the pieces as even as possible so they cook at the same rate and don’t end up unevenly crispy or soft.

In a medium mixing bowl, crack the eggs and whisk them well until the yolks and whites are fully combined and smooth. Add the heavy cream, vanilla extract, sweetener, and cinnamon, then whisk again until the mixture looks slightly frothy and evenly blended.

Add the bread cubes into the egg mixture and gently toss them using a spoon or your hands. Make sure every piece is lightly coated, but don’t let them sit too long in the mixture or they may become too soft and start breaking apart.

Place a non-stick skillet on the stove over medium heat and add the butter. Let it melt completely and swirl the pan slightly so the butter evenly coats the surface, which helps prevent sticking and gives a golden finish.

Carefully place the coated bread cubes into the skillet in a single layer. Leave a little space between each piece so they cook evenly and develop a nice crispy texture instead of steaming.

Let the bites cook undisturbed for about 2–3 minutes on one side until they turn golden brown. Then gently flip each piece using a spatula or tongs to cook the other sides. Take your time here to avoid breaking them.

Continue turning the cubes occasionally so all sides get evenly browned. The goal is to have them crispy and golden on the outside while staying soft and tender inside.

Once fully cooked, remove the bites from the skillet and place them on a plate. While they’re still warm, you can sprinkle a mix of powdered sweetener and cinnamon over them so it lightly melts and sticks.

Serve immediately while warm for the best texture and flavor. You can enjoy them as they are or pair them with sugar-free syrup, whipped cream, or your favorite keto toppings for an extra indulgent touch.