Keto Berry Cheesecake French Toast Bake

Anderson Jorge

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6

Course: Breakfast

Cuisine: American

Calories: 290

Keto-friendly bread – 6 slices about 200 g, cut into cubes for structure
Cream cheese – 8 oz 225 g, softened for smooth cheesecake layer
Large eggs – 4 for custard base
Heavy cream – ¾ cup 180 ml, adds richness and creaminess
Unsweetened almond milk – ½ cup 120 ml, keeps it light and keto
Powdered erythritol or keto sweetener – ⅓ cup 65 g, for sweetness
Vanilla extract – 1 teaspoon enhances flavor
Mixed berries raspberries, blueberries, strawberries – 1 cup (150 g), fresh or frozen
Butter – 2 tablespoons 28 g, for greasing and richness
Ground cinnamon – ½ teaspoon optional for warmth

Preheat oven to 350°F (175°C) and grease the baking dish with butter
Cut keto bread into cubes and spread half evenly in the dish
In a bowl, mix cream cheese with a small portion of sweetener until smooth
Spread the cream cheese mixture over the bread layer
Add a layer of mixed berries evenly on top
Cover with remaining bread cubes to create layers
In another bowl, whisk eggs, heavy cream, almond milk, remaining sweetener, vanilla extract, and cinnamon
Pour the custard mixture evenly over the layered bread
Let it sit for 10–15 minutes to absorb the liquid
Bake for 35–40 minutes until the top is golden and set
Remove from oven and let cool slightly before serving