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prep time
15 min
cook time
20 min
ready time
35 min
Keto French Toast Muffins
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
2 ounce
Butter
2 tablespoon
Stevia Leaf Noncaloric Sweetener (green Packet)
4 package
Raw Egg
3 large
Vanilla Extract
¼ teaspoon
Almond Flour
1 cup
Baking Soda
¼ teaspoon
Cinnamon
½ teaspoon
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 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 3
Finally, mix in the remaining dry ingredients.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 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.
Comments
PropitiousCauliflower904989 2 days ago
I'd say this has more like a gritty bread texture but overall, I still like it. Just a hint of sweetness.
DeliveranceRichards a year ago
Has anyone made these without cream cheese? Or substituted it for something else like sour cream?
Mackgirl a year ago
I really enjoyed this recipe. I added a tablespoon of my sugar free syrup. Not dry at all.
PropitiousArugula997753 2 years 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 3 years ago
Has any tried making this with dairy-free cream cheese?
Michelerena 3 years ago
Delicious. Not dry, but I did whip the butter cream cheese together.
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 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 2 years ago
How much liquid stevia did you use?
K9Justice 3 years ago
How much liquid Stevia did you use?
Tom 4 years ago
Did someone say add rum?
SandiiButterfly a year ago
Not sure how much too add.. how about adding the rum to your morning Coffee n muffin.. Thank me later
lisamc90 3 years ago
Amazing idea! How much would you add?
StupendousArugula216247 4 years ago
Delish. I threw in a few frozen raspberries and had with a wee bit of butter. Yum
Gnomes 4 years ago
Not really much taste and a bit floury, needs more grunt. Maybe more sweetener vanilla and cinnamon would help
BlithesomeKale245478 4 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 4 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 4 years ago
Not that sweet but good consistency.
Dharter 4 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 4 years ago
Mine tasted a bit floury and didn’t have too much taste. Suggestions?
Suzer1992 5 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 5 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 5 years ago
Added a pinch of coconut flakes and they were amazing!
DeniseG88 5 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 5 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 5 years ago
Mine did too almost like there is too much almond flour. :( Loved the taste tho.
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 5 years ago
I use dairy free cream cheese from Daiya
Anonymous 5 years ago
lactofree makes a cream cheese and it tastes just like Philadelphia!
Webbywright92 5 years ago
Made these with sugar free chocolate chips. Omg yum