Enjoy a little taste of Autumn with this Keto pumpkin stuffed french toast. This is a wonderful way to use up zero carb bread that has gone stale or sat in the freezer just a tad too long.
Pumpkin stuffed french toast offers all the sweet flavor of fall, cinnamon, ginger, and maple wrapped in a lightly sweetened cream cheese blend smothered in buttery french toast!
If you happen to have a bread machine, you can use this homemade keto yeast bread instead, it offers even better flavor than the zero carb bread from Aldi.
Keto Pumpkin-Stuffed French Toast
2 eggs
1/4 cup unsweetened almond milk (or heavy cream, increases carbs)
2 tsp vanilla extract
1 tsp ground cinnamon, divided
6 slices Aldi Zero Carb Bread or Homemade Keto Yeast Bread sliced thinly
3 tbs canned pumpkin puree
3 oz Philly Cream Cheese
1 tsp maple extract
1 Tbs Bochasweet or Keto Sweetener of choice
1/4 tsp ground ginger
1/8 tsp nutmeg
In a medium-size bowl or shallow plate, beat the eggs until a smooth, liquid consistency. Whisk in almond milk, vanilla, and a half teaspoon of cinnamon.
In a small bowl, mix the pumpkin, maple extract, cream cheese, sweetener, 1/2 tsp of cinnamon, nutmeg, and ginger until thoroughly combined.
Roll the bread out flat (it helps to trim off the crust! Spread the cream cheese pumpkin mixture on each slice and roll it up.
Heat a skillet on medium heat with non-stick spray or butter.
Dip each pumpkin roll in the egg mixture, rolling over to cover each side generously.
Place the rolls in the skillet and cook for 2 to 3 minutes, rolling until egg mixture is cooked through and golden brown.
Serve drizzled with keto maple syrup or rolled in cinnamon/sugar (be sure to use a keto friendly sweetener such as Bocha sweet or swerve) Makes 6, Pumpkin French Toast Rolls (3 servings)
Keto Pumpkin-Stuffed French Toast Nutrition Info
Calories: 219
Total Fat: 14.9 (Saturated fat 6.1g, Polyunsatured Fat 1.8g, Monounsaturated fat 3.8g)
Sodium: 261 mg
Potassium: 71mg
Total Carbs: 15.9, Dietary Fiber 13.2g, NET CARBS 2.7g per 2 Rolls
Protein: 13.3g
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Pumpkin Stuffed French Toast
Ingredients
- 2 eggs
- ¼ cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon divided
- 6 slices zero carb bread
- 3 Tbsp canned pumpkin puree
- 3 oz cream cheese
- 1 tsp maple extract
- 1 Tbsp keto sweetener of choice
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- Butter or non-stick spray for the skillet
Equipment
Instructions
- Beat the eggs in a medium bowl or shallow plate until smooth.
- Whisk in the almond milk, vanilla extract, and 1/2 teaspoon cinnamon.
- In a small bowl, mix the pumpkin puree, cream cheese, maple extract, sweetener, remaining 1/2 teaspoon cinnamon, ginger, and nutmeg until thoroughly combined.
- Roll each bread slice flat, trimming crusts first if needed.
- Spread the pumpkin cream cheese mixture over each slice and roll up snugly.
- Heat a skillet over medium heat and coat with butter or non-stick spray.
- Dip each roll in the egg mixture, turning to coat each side generously.
- Cook for 2 to 3 minutes, turning as needed, until the egg is cooked through and the outside is golden brown.
- Serve warm with keto maple syrup or a cinnamon sweetener coating, if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated cost uses current online package prices and amount-used calculations; prices vary by store and date.
Makes 6 rolls total, or 3 servings at 2 rolls each.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
# For best texture, reheat in a skillet or air fryer.
