Indulge in the ultimate breakfast treat with this keto-friendly, gluten-free French toast casserole. Bursting with flavors and stuffed with creamy goodness, this recipe will revolutionize your morning routine. From holidays to lazy weekends, this dish is a guaranteed crowd-pleaser. Follow along as we embark on a culinary journey to create the perfect blend of savory and sweet.

Ingredients Needed:

For the French Toast “Bread”:

Almond Flour

Baking Powder

Low Carb Sweetener

Cinnamon

Shredded Mozzarella Cheese

Sour Cream

Melted Butter

Vanilla

Eggs

For the Casserole:

Eggs

Heavy Cream or Half & Half

Cream Cheese

Low Carb Sweetener

Vanilla

Almond Milk or Heavy Cream

For the Streusel Topping:

Almond Flour

Low Carb Sweetener

Cinnamon

Cold Butter

Chopped Walnuts (optional)

How To Make:

Begin by mixing melted butter, sour cream, vanilla, and low carb sweetener in a bowl until well blended.

Incorporate the eggs into the mixture, blending thoroughly with a hand mixer.

Add almond flour and baking powder, mixing until fully incorporated.

Fold in the shredded mozzarella cheese.

Pour the mixture into a greased 8×8″ pan and bake at 350°F for 30-35 minutes until golden brown.

Once baked, allow the “bread” to cool before cutting it into small 1″ squares.

Spread the squares on a baking sheet and bake for an additional 60 minutes at 225°F or until dry. This step is best done a few days in advance to ensure the “bread” is adequately stale for the casserole.

Preparing the Casserole:

In a blender, combine eggs and heavy cream until smooth.

In a large mixing bowl, combine the stale “bread” cubes with the egg mixture, ensuring the bread is fully soaked.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

In a separate bowl, blend cream cheese, sweetener, vanilla, and almond milk (or heavy cream) until smooth. Refrigerate until assembly.

Assembly and Baking:

Preheat the oven to 350°F and grease a casserole dish or 9×13″ pan.

Stir the bread mixture to ensure the egg mixture is fully absorbed.

Spread half of the bread mixture in the bottom of the prepared dish.

Spoon dollops of the cream cheese mixture over the bread layer.

Cover the cream cheese layer with the remaining bread mixture.

In a bowl, use a pastry blender or two forks to combine cold butter, sweetener, cinnamon, and almond flour until crumbly.

Mix in chopped walnuts and sprinkle the streusel mixture over the casserole.

Bake for 30-35 minutes until the top is golden brown and the center is cooked.

Allow the casserole to cool briefly before serving with your favorite sugar-free syrup.