With this easy recipe, make homemade low-carb Keto French Toast Roll-Ups. Everyone loves a French toast and it is one of my favorite breakfast treats. Sure to wake up your taste buds. Create a perfect balance of flavors for the dish, the sausage links mixed with the maple syrup. Have a delicious breakfast for the whole family by preparing the low-carb bread the night before in under 20 minutes.
This is the one for you if you are looking for a ketogenic diet french toast recipe.
Bake up this EASY in simple NINETY.
Super delicious, quick, and simple low-carb Keto French Toast Roll-Ups.
Delicious for a quick brunch, snacks, treats, and breakfast.
This will please any crowd including the kids.
It’s Healthy snd you don’t want to pass it up.
PREP TIME 15 mins
COOK TIME 4 mins
BREAD PREPARATION 2 hrs 45 mins
TOTAL TIME 3 hrs 4 mins
COURSE Bread, Breakfast, Dessert, Snack
SERVINGS 4 servings
CALORIES 617.44
Nutrition Facts:
Serving Size
3 roll-ups
Amount per Serving
Calories
617.44
% Daily Value*
Fat 38.94g 60%
Sodium 927.36mg 40%
Carbohydrates 28.33g 9%
Fiber 18.5g 77%
Sugar 0.03g 0%
Protein 44.22g 88%
Iron 4.14 mg 23%
Sugar Alcohol 8.75G
Net Carbs 1G
INGREDIENTS:
Ketonia Bread
- 1 bag Ketonia bread mix
- One cup of warm water
- 1 tbsp instant yeast
- 1 tsp honey(the yeast will eat the sugar)
- 2 eggs
- 2 tbsp butter softened
Keto French Toast Roll-Ups:
12 links sausage Smithfeild
3 eggs
1/2 cup heavy cream
3 tbsp granulated sweetener Swerve
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp powdered sweetener Swerve
Lakanto maple syrup
INSTRUCTIONS:
- In warm water, mix honey and instant yeast and stir. For FIVE minutes, let it sit. Add eggs and stir. Add butter and Ketonia bread mix. With a paddle attachment on medium speed, mix in a stand mixer for 2-3 minutes. For 10-15 minutes, you can also knead by hand or until it gets smooth. Shape into a smooth ball and for 30 minutes, let it sit, covered. Into a loaf, shape dough, and for another THIRTY minutes, place in a loaf pan, covered. For THIRTY minutes, bake on 400* or until internal temperature reaches 200*. Let cool for ONE hour. Into TWELVE slices, slice the loaf.
- Over medium-high heat, heat a large skillet, and brown your sausage links. Smithfeild’s sausage links are already fully cooked but I like to do this to give it a nice texture and release some of the fat. Once browned to your liking, remove from the heat. Put it aside.
- Combine vanilla, eggs, granulated sweetener, cinnamon, and heavy cream in a medium bowl.
- Whisk until it gets well combined.
- Off of your 12 slices of bread, cut all the crust. Flatten the crustless pieces of bread by using a rolling pin. Inside a flattened piece of bread, place a sausage link and roll it up. Roll the wrapped sausage in the liquid mixture until fully covered. Repeat with the remaining ELEVEN.
- Over medium-high heat, heat a large skillet and spray with nonstick cooking oil. In the hot pan, place your roll-ups seam side down. On each of the 4 sides, cook for about THIRTY seconds or until golden brown all the way around. Take it away from heat and plate. With powdered sweetener, sprinkle, and with Lakanto maple syrup, drizzle.
