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Indulge in the perfect autumn keto treat with our Pumpkin French Toast Cups! These delightful bite-sized cups are brimming with the rich, comforting flavors of pumpkin and crowned with a delectable cinnamon streusel topping. Enjoy a low-carb twist on a classic favorite. Irresistible pumpkin goodness in every bite.
Let me say hello to you today with sweet pumpkiny breakfast goodness, that is Pumpkin French Toast Cups, right in your face 
BAM!
BAM!
I am so excited for fall this year. I am always happy to see it coming, but for some reason I am extra excited this year. Maybe it is because we had such a short, weird, wacky summer here this year. 90 degree, 60 and rain, 90 degrees, overcast windy and 60.....it was like weather by Sybil, we never knew what we were going to get!
Now I am in the mood for hoodies, cider, and all things pumpkin! So I have been scrambling around trying to figure out what pumpkin recipe I want to do first.
Oh don't worry, I wasn't scrambling for lack of ideas. Quite the opposite. I had so many dishes flying around in my head I needed air traffic control to sort them all out!
BUT,
Mother Nature had another plan for me, and that plan involved me being sick and glued to the couch 
So plans got derailed a bit.
Now that I am better, my ADD has kicked in and those ideas are pouring back in a flood.
But where to start? I have my , but what to do????
Then I figured "Hey, breakfast is the first meal of the day, so let's go with that". It just seemed logical to me. Plus I have just been hooked on breakfast lately. To the point that Kevin thinks I have kinda gone a little crazy in the head .
.I think it might have something to do with the fact that while I was sick the only things that sounded good to me were saltines, chicken noodle soup, and scrambled eggs. Now I am healthy, but still craving saltines, chicken noodle soup, and eggs. He has stopped asking me what I want for dinner because I keep asking for omelets, bacon and eggs, and sausage and eggs.
So, is that crazy?
Don't answer that!
He also was giving me a hard time about making all that pumpkin puree and not using it. Sometimes he is such a pain
So I decided that I would make him something pumpkiny.........for breakfast
The night before I made this I realized I had forgotten to take the bread out so it could get a bit dried out (you use slightly stale bread so it will soak up the egg batter) so I jumped out of bed like my rear end was on fire. When I came back to bed he asked me where the emergency was. I just laughed and told him in the kitchen.
It was a recipe rescue that is what the emergency was!
The next morning he got up before me and went down to go make coffee.
Then I hear "Ummmm Bobbi? Did you lay a bunch of bread on the cutting board?".
I came downstairs, looked at the cutting board, and said, "OhhEmmGeeee how did that get there?"
Then I stifled a giggle.
Then I got the look
Well, what did he think I was going to say? #heresyoursign
He just shook his head and went into the living room. I guess no caffeine + smart ass girlfriend = grumpy.
But don't fret my dear foodie friends. A couple cups of coffee, and 4 of these delicious beauties, and he was a whole new man.
Until he saw the mess in the kitchen.
Oh well, at least he got fed well right?
Yield: 12 french toast cups
Pumpkin French Toast Cups
These bite sized french toast cups are full of delicious pumpkiny goodness and topped with a tasty cinnamon streusel topping!
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
INGREDIENTS:
- 8 loosely packed cups of stale keto bread, torn into bite-sized pieces
- 1 cup almond milk
- 1/4 cup heavy cream
- 3/4 cup pumpkin puree
- 3 eggs
- 1 teaspoon real vanilla extract
- 1/4 cup + 2 tablespoons Besti brown sweetener, packed
- 1 1/2 tablespoons pumpkin pie spice
- Pinch of salt
- 1/4 cup cold butter, cut into small pieces
- 1/4 cup King Arthur keto wheat flour
- 2 teaspoons cinnamon
- Powdered sweetener for dusting
- Keto maple syrup for serving
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Grease a muffin tin and fill each opening with bread pieces, right to the top.
- In a large mixing bowl, whisk the almond milk, heavy cream, pumpkin, eggs, vanilla, 2 tablespoons brown sweetener, pumpkin pie spice, and salt until smooth. Pour 1/4 cup of the egg mixture over the bread in each cup.
- Place the butter, keto flour, the remaining 1/4 cup of brown sugar, and cinnamon and pulse until small crumbs form. Top each cup with a tablespoon of crumbs.
- Bake for 20 minutes or until golden brown.
- Top with powdered sweetener and keto maple syrup if wanted.
Cook's Notes
- If you like a drier, crusty French toast, don't fill the muffin tins with more than 1/4 cup of the egg mixture. If you like a moister French Toast, you can fill the cups a little higher with the egg mixture.
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Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram using the hashtag #BobbisKozyKtchn I would love to see what you made.
Happy Valley Chow
Those look and sound terrific, great job Bobbi!
Happy Blogging!
Happy Valley Chow
Christine Castaneda
OMG this is calling my name! Thank you Bobbi!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much!! They were gobbled up pretty quick 🙂
Bobbi | Bobbi's Kozy Kitchen
Hehe I am glad you like them Christine!
The Haunted Housewife
These look great, perfect for getting into that fall mood! I'm not a "pumpkin spice latte" person. But I might be a "pumpkin french toast cups" person!! 😀
Ashley
I can't imagine a more delicious combo!
Anonymous
I can smell those already!! I'm soo bummed I can't get pumpkin puree in France!! Will have to look at making some. Thanks for sharing!!
Taylor
http://www.theusoftay.com
Bobbi | Bobbi's Kozy Kitchen
I am not a PSL person either (gimme my boring ol' vanilla latte) but I am alll about pumpkin in recipes!! Especially these! 🙂