Preheat the oven to 350 degrees and spray an 8x8 inch baking dish with nonstick cooking spray.
In a mixing bowl combine almond flour, baking powder, swerve and salt and whisk together. Add eggs and avocado oil and whisk until the batter is smooth. Pour batter into the prepared dish and bake for 20 minutes, until bread is springy and golden brown.
Take the bread out of the oven and let cool on a cooling rack for at least 15 minutes.
While bread is cooling, prepare the coating for the french toast. In a shallow bowl, whisk together egg, half and half, cinnamon, and vanilla extract.
Cut the bread into 16- 1”x4” pieces.
Heat butter in a large skillet over medium heat. Dip a slice of bread in the egg mixture to coat all sides and place into the pan. Repeat with more bread slices until the pan is filled, but not overcrowded. Fry the bread for about 2 minutes per side, until golden brown. (Depending on the size of your pan, you may have to do this in batches).
Place french toast on a platter as they come off the stove and dust with Confectioners’-Style Swerve and serve with sugar-free maple syrup.
Feel free to make the Keto Bread in advance or the night before to save time.Macros do not include extra Swerve for dusting or maple syrup.