French toast is one of those comforting breakfasts that feels like an indulgence, but what if I told you that you could enjoy a delicious, golden-brown slice while keeping it both low-carb and fully plant-based? My low-carb vegan French toast is the perfect solution!

For this recipe, I use Sola low-carb bread, which has just 1g of net carbs per slice—a fantastic option for anyone watching their carb intake. But if you can’t find Sola, don’t worry! You can experiment with your favorite low-carb bread to find the perfect fit for your taste and texture preferences.

Instead of eggs, I use a custard-like mixture made from silken tofu, soy milk, cornstarch (for that extra crispy texture), a touch of kala namak (for that classic eggy flavor), zero-sugar sweetener, and a hint of cinnamon. The cornstarch helps the coating crisp up beautifully in the pan, giving you that perfect golden-brown finish.

Drizzle your French toast with zero-sugar syrup for all the sweetness without the extra carbs. To make it a complete meal in 29g of protein and only 12g of carbs, serve it with crispy vegan bacon.

Breakfast is served!

STORAGE:
You can store the custard up to 4-5 days and make fresh French toast for the week.

LOW-CARB VEGAN FRENCH TOAST

Cook Time: 35 minutes
Prep Time: 10 minutes
Total Time: 45 minutes
Serving Size: 2 slices
Total Servings: 8

Ingredients:
7 oz silken tofu
1/2 cup unsweetened soy milk
1 tbsp cornstarch
1/4 tsp cinammon
1/4 tsp kala namak
Keto sweetener equivalent of 3 tbsp sugar*
8 slices Sola Sweet Oat bread
2 tbsp neutral oil
2 tbsp vegan butter
Zero sugar syrup, for serving
Berries, for serving

*Stevia (the conversion depends on the brand)

Directions:

1. In a blender, combine tofu, soy milk, cornstarch, cinnamon, and keto sweetener. Blend until smooth.
2. Pour the mixture into a bowl large enough to dip the bread.
3. For every two slices of bread, heat ½ tablespoon of butter and ½ tablespoon of oil in a pan. If using a larger pan that fits four slices, double the amount.
4. Set the heat to just below medium. Once the butter melts and begins to form small bubbles, the pan is ready.
5. Dip each slice of bread into the mixture, ensuring it’s evenly coated, then place it in the pan.
6. Cook for 4–6 minutes until golden brown, then flip and cook for another 3–4 minutes.
7. Serve warm with syrup and any additional toppings of your choice.