Keto Baked French Toast

This is a way to have cake for breakfast and add in some protein with eggs!

It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.

DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Print Recipe
Keto Baked French Toast
Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Instructions
  1. Preheat oven to 350F.
  2. Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  3. In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  4. Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  5. Cut into 4 pieces or 6 pieces.
  6. Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  7. Preheat a skillet over medium heat.
  8. Melt 1 tbsp butter in skillet.
  9. Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  10. Serve with butter and keto maple syrup.
  11. Leftovers can be re-heated in the toaster.

scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!

Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!

Print Recipe
Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
scotch pancake muffin with butter and keto syrup
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
scotch pancake muffin with butter and keto syrup
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Low Carb Crepes

I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

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Low Carb Crepes
Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Instructions
  1. Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  2. Blend until very smooth.
  3. Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  4. Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  5. Move spatula around to loosen the whole crepe then carefully flip over.
  6. Cook an additional minute to set the other side.
  7. Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

Low Carb Stir Fry

I love a quick recipe that I can use during the week to get dinner done quick! I love the options available to switch up the broth to match the meat.

You can also change up the vegetables to match what you want! So customizable!

Consider using up leftover meat, or veggies too so you can use up what you have!

Print Recipe
Low Carb Stir Fry
Now you can have your stir fry and change it up how you want it as it is very customizable! Recipe makes 4 servings @ 9g carb per serving.
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl mix soy sauce, keto brown sugar, sesame oil, ginger and garlic cloves. Set aside.
  2. In a large skillet greased with coconut oil, saute the veggies until al dente, not quite cooked all the way.
  3. Remove from the skillet and set aside in a bowl.
  4. Stir fry meat in skillet until cooked through.
  5. In the bowl with sauce ingredients from the beginning, whisk in the broth and tapioca starch.
  6. Add to meat in skillet and bring to a boil while stirring.
  7. Add veggies back in and toss to coat. Continue to cook for 2 minutes. Serve over cauliflower rice or alone.

Low Carb Chicken Bacon Ranch Casserole

This is one of those low carb recipes that most people find when they 1st go low carb. It is easy, tasty and come on……BACCCOOONNN!!

I use my Keto Ranch Dressing in it so go make some of that 1st and then you are set!

Print Recipe
Low Carb Chicken Bacon Ranch Casserole
It matches all of the flavors that you love.....bacon, ranch and CHEESE!!
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 40 min
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 min
Cook Time 40 min
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375F
  2. Grease a 2 qt casserole dish and set aside.
  3. In a medium bowl mix together cream cheese, sour cream, ranch dressing, onion powder, garlic powder until smooth.
  4. Spread cubed, raw chicken breast evenly in the bottom of the casserole dish.
  5. Spread cream cheese mixture in an even layer over chicken.
  6. Top with shredded cheese and bake for 35 minutes.
  7. Remove from oven and sprinkle with crumbled bacon and bake for additional 5 minutes.
  8. Let it sit 8-10 minutes before serving. If your chicken gave off extra moisture, gently drain it off before serving.
  9. Reheat leftovers in oven at 350F for 10 minutes......if you have any leftovers 🙂

11 Low Carb Recipes Using Coconut Flour

If you have access to a lot of eggs, then coconut flour will be more economical for you in the long run versus other low carb flours!

It absorbs a ton of moisture so the eggs help accomplish that need, plus in any given recipe you will use up to 1/2 cup total versus with the equivalent in almond flour equaling 2-3 cups! This helps me to conserve my low carb baking ingredients when I change it up to use coconut flour only.

So in celebration of coconut flour I have compiled a list of 11 of my own creations using coconut flour! I have broken it up into meal type as well so you can meal plan!

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BREAKFAST

Keto Berry Breakfast Bars

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Keto Low Carb Blender Pancakes

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Keto Waffle with Quest Protein Powder

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Keto Sausage Breakfast Bars

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Keto Cinnamon Swirl Bagels

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DINNER

Keto Skillet Pot Pie

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Keto Mexi Casserole

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DESSERT

Low Carb Chocolate Chip Cookies

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Keto Chocolate Chip Chaffle

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Keto Vanilla Raspberry Chaffle

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Chewy Low Carb Chocolate Chip Cookies

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Smoky Peach Chicken

This recipe comes together quickly and puts your cast iron skillet to good use! I thought that peaches were forever off of the table in my low carb lifestyle, but to my happy surprise I found Natures Hollow Low Carb Peach Jam!

I am a “straight-up” gal so when I go to try a new jam or jelly I take a spoon and dig in! If it tastes amazing right from the jar, then it will be amazing in a recipe! This is the main reason why this recipe was created, to showcase the sweet peachy goodness of this amazing low carb jam! It has small pieces, not big chunks and for that I love the texture too!

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This recipe in particular is featured in my latest cookbook “Chaffles, Cast Iron and The Crock”. It is only 1 of 86 recipes that make your low carb lifestyle easier to manage and a whole lot tastier than just plain ol’ meat and veggies!

Get your Digital Copy HERE -OR- your Hardcopy HERE (limited quantities on hardcopies available)

Here is a closeup of the Natures Hollow Sugar Free Peach Jam!

I have teamed up with Natures Hollow to save you 15% off

of any order you place with them using

coupon code: lowcarb15

Print Recipe
Smoky Peach Chicken
Take your dinner to another level with this very tasty combination of low carb peach jam and smoky paprika all made in a cast iron skillet!
Course Main Dish
Prep Time 20 min
Cook Time 25 min
Passive Time 10 min
Servings
people
Ingredients
Course Main Dish
Prep Time 20 min
Cook Time 25 min
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375F.
  2. Preheat a 10"-12" cast iron skillet on medium heat.
  3. Season both sides of thighs with salt and pepper. Sear 5 minutes on each side. While chicken cooks, prepare glaze.
  4. Whisk all of the other ingredients in a small bowl until smooth.
  5. Pour HALF of the glaze over the chicken thighs and bake for 25 minutes.
  6. Now remove chicken from pan and discard liquid that has collected in the bottom of the skillet. Return chicken to pan and pour remaining glaze over the chicken.
  7. Bake an additional 5 minutes.
Recipe Notes

Approximately 8.1 net carb for 1 serving.