Caramel Pumpkin French Toast is the perfect low-carb breakfast treat on a fall morning. Nothing beats a sweet slice of pumpkin pecan toast topped with fresh whipped cream and a homemade caramel sauce. It is such a yummy breakfast that you and your family will love. 

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The pumpkin bread we are using in this recipe is very filling so I believe that a serving size of two slices of French Toast is an adequate breakfast but if you want a little bit more substance you can serve it with a side of bacon or your favorite sausage. 

• Slices of Keto Pecan Pumpkin Bread
• Low Carb Caramel Sauce
• Heavy Whipping Cream
• Eggs
• Almond Milk
• Pumpkin Pie Spice
• Cinnamon
• Toasted Pecans, optional
• Cooking Spray

The recipe is written for 3 servings as that is what I cook for here in my house, but the ingredients are easily doubled to feed more people around your table if needed.

The recipe for the loaf of Keto Pecan Bread will make about 10 nice size slices so one loaf of the pumpkin bread can make enough toast to serve up 5 people. 

Once you’ve got the loaf of Pecan Pumpkin Bread made, all you have to do is to dip the bread slices into the egg mixture until coated on both sides and cook them in a large skillet over medium-high heat.

You can use butter, but I tend to stick to cooking spray when I make my pumpkin toast. Just place the bread slices into the skillet and cook until browned on both sides. This usually takes about 2-3 minutes per side.

Just repeat the process until you’ve cooked all the pumpkin French Toast you need for your family. 

How To Save Time When Making This Recipe

I like to bake my pumpkin bread the day before as well as make my caramel sauce which we’ll talk about in the next section. It makes the cooking time at breakfast the next morning go so much faster.

You can totally do it all the morning of, I’d just get up super early to have it ready in time. 

After you have gathered the ingredients you’ll just slice as much pumpkin bread as you need and prepare it as you would any traditional French Toast which goes pretty quickly, especially if you have a griddle.

How To Make the Perfect Low Carb Caramel Sauce

I’ll be the first to admit that the highlight of this Pumpkin French Toast for me is the easy homemade caramel sauce. It is perfectly sweet, just thick enough to pour easily yet cling to every single bite of bread. It is just plain delicious!

I use this caramel sauce on a ton of things and it never gets old. You can pour it over your favorite low carb desserts and make them even more amazing or over ice cream.

Want to hear the best part? It is so crazy easy that it only takes about 15-20 minutes to make it from start to finish.

Here are the ingredients for the Caramels Sauce:

• 8 tablespoons of butter
• 1 cup of Allulose Sweetener
• 1 cup of heavy whipping cream
• vanilla or caramel extract

With just these four ingredients you can have silky smooth caramel sauce that will last up to a week in the fridge. If it lasts that long in your house it will be a miracle because it didn’t last that long here. I could eat it with a spoon. 

The one important key to this low-carb caramel sauce is choosing the best sugar alternative. There are a ton of low-carb sweeteners in the world today but not all of them are created equal when it comes to making caramel sauce.

I’ve found that the best sweetener to make a creamy caramel sauce with is Allulose. If you are not familiar with this sweetener and want to learn more you can visit this page where I talk more about it. 

Allulose works great because it doesn’t crystalize as the caramel sauce cools down and thickens up. That is why the caramel sauce is just as smooth and creamy straight out of the fridge as it was right off the stove. So I totally recommend picking some up if you haven’t.

The steps for making low-carb and keto caramel sauce are exactly the same as making a traditional caramel with white granulated sugar. You add all the ingredients to a saucepan and cook them together until they are golden brown and thick.

This process takes some patience as you need to stay with the caramel and not leave it unattended.  There is a bit of stirring at first and then you can step away for a bit and let it cook down so that it reduces to a very nice consistency. 

But don’t go too far away because the whole process from start to finish takes about15- 20 minutes before it is ready to remove from the heat. 

You’ll need to let it cool some before serving to avoid it being too runny and it being to scorching hot to eat. If you are making it the morning you are going to serve this Low Carb Caramel Pumpkin French Toast, I suggest making it first and letting it cool as you are making the whipped cream and toast. 

By that time it will be a great consistency to use as a delicious caramel syrup. If you want it to be really thick and creamy, make it the night before and let it chill in the fridge overnight to thicken even more. 

Can You Freeze This Low Carb Pumpkin French Toast?

Yes, you can totally freeze either the Keto Pecan Pumpkin Bread or the cooked slices of Pumpkin French Toast. It is really simple to do and it is a great time saver for another day when this recipe sounds good.

To freeze it, all you have to do is to prepare the pumpkin toast as you normally would and allow it to cool completely on a cooling rack. Next, you’ll need to lay them out on a baking tray in a single layer so they will freeze individually.

This way when you add them to a freezer bag later, it will be easy to pull out as little or as much as you need without the slices being stuck together. 

Reheating The Frozen French Toast

When you are ready to reheat the slices you can either use a toaster, microwave, or the oven to do so. The microwave and the toaster would be perfect for those times you just need one or two slices.

But if you are doing a larger batch, use the oven to do them all at once and the same time. I also like the texture much better this way. Place the frozen slices on a baking sheet and place them in a preheated oven at 350 degrees. 

They won’t take long. I’d say about  8-10 minutes, or until heated through. They should be perfectly ready to serve with your toppings in no time at all.

Oh, side note, these fall-inspired French Toast slices are also amazing as the bread to a breakfast sandwich with some bacon layered between them, yum!

So now you are ready to bake a few loaves of bread and fill your freezer with some Caramel Pumpkin French Toast. You can thank me later for that yumminess that you’ll be able to enjoy all during the fall season.

Yield: 3 Servings

Caramel Pumpkin French Toast (Low Carb, THM)

A decadent fall breakfast made from slice of Keto Pecan Bread and topped with a caramel sauce and cinnamon whipped cream.

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Ingredients

Keto Pumpkin French Toast

• 6 slices of Keto Pecan Pumpkin Bread
• 2 eggs, slightly beaten
• 2 tablespoons of almond milk
• 1/8 teaspoon of pumpkin pie spice
• 1/8 teaspoon vanilla

For the Caramel Sauce

• 1 stick of salted butter
• 1 cup heavy whipping cream
• 1 cup Allulouse sweetener
• 1 teaspoon vanilla or caramel extract optional

For the Whipped Cream

• 1/2 cup heavy whipping cream
• 1-2 tablespoon sweetener of choice
• 1/8 teaspoon cinnamon

Instructions

1. Prepare the Caramel sauce first so it can cool and thicken as you make the toast.
2. In a sauce pan add in the butter, allulose sweetener and turn the heat onto medium high. Let the butter and sweetener melt and stir occasionally.
3. As the butter starts to boil whisk it often and let it get to a nice brown color then add in the heavy whipping cream and vanilla extract.
4. Mix well and let the caramel sauce come back to a hard simmer. Let the sauce cook for 15 minutes so it can get to a rich color and reduce down. It is important not to stir a lot at this point. Just keep an eye on it so it doesn't boil over or burn.
5. After 15 minutes remove the sauce from the heat and let it cool. If you want a really thick caramel you will need to let it cool and chill but this is mean to be a caramel closer to a syrup.
6. While the caramel sauce cools make the Cinnamon Whipped Cream. Add the whipping cream and sweetener to a mixer and whip to stiff peaks. Sit whipped cream aside
7. Crack two eggs into a bowl and add the almond milk, pumpkin pie spice, and the extract. Beat well.
8. Dip each piece of Pecan Pumpkin bread into the egg mixture and place into a frying pay that has been spayed with cooking spray. Cook on both sides until cooked through.
9. To serve place two pieces of Pumpkin Toast on a plate and top with whipped cream and some of the caramel sauce.
10. Store any leftovers in the refrigerator.

Nutrition Information

Yield

3

Serving Size

2 slices with caramel
Amount Per ServingCalories 809Total Fat 46gSodium 370mgCarbohydrates 15gNet Carbohydrates 7gFiber 5gSugar Alcohols 3gProtein 14g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!