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banting paleo low carb french toast

French Toast Stack with Bacon, Avocado and Feta


This dish combines a bit of crunch, some saltiness, creamy avo and golden fried ‘bread’, the perfect combo for a breakfast treat.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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¼ C (60 ml) coconut flour

2 Tbsp (30 ml) almond flour

1 Tbsp (15 ml) baking powder

pinch of salt

4 eggs

¼ C (60 ml) cream

1 tsp (5 ml) vanilla extract

6 Tbsp (90 ml) coconut oil, melted

a drop of liquid sweetener


French Toast

8 slices of coconut bread

4 eggs, whisked

olive oil , for frying

200 g streaky bacon, cooked

2 small avocados, sliced

150 g feta, crumbled
handful of watercress leaves to garnish


Preheat the oven to 200 °C.

Spray a loaf tin with some non-stick cooking spray.

Whisk all of the ingredients together until smooth. Pour the mixture into the greased tin and bake for 15 minutes. Test by inserting a skewer into the centre of the loaf, if it comes out clean the bread is done. Let the loaf cool for 10 minutes in the tin and then turn out on to a cooling rack and allow to cool completely. Once cooled, cut into slices for the French toast.

French Toast

Heat a pan over medium heat and add a splash of olive or coconut oil.

Dip each slice into the whisked egg and place into the heated pan. Fry the bread for 1-2 minutes per side until golden.

To serve

Form the ingredients into a stack – starting with a slice of fried bread topped with a layer of bacon, and then avo and feta. Garnish with watercress on top.

TIP: You can turn this dish into a sweet version by replacing the bacon filling with some melted butter, a bit of yoghurt, honey (if using) and sliced fruit.