Keto Bread Pudding – A Comforting Low-Carb Treat

Indulge in the classic dessert you love without breaking your carb goals! This Keto Bread Pudding is rich, creamy, and loaded with comforting flavors, thanks to a custard base infused with vanilla and cinnamon. Perfect for a cozy evening or a special occasion, this recipe brings nostalgia with a keto-friendly twist.

Why You’ll Love This Recipe

• Low-Carb: Only 4g net carbs per serving.
• Customizable: Add berries, nuts, or sugar-free chocolate chips to make it your own.
• Easy to Make: A straightforward recipe that feels gourmet.

My Personal Experience

Bread pudding has always been a dessert I associated with warmth and family gatherings. Creating a keto-friendly version was a game-changer—it’s just as rich and satisfying as the original, with none of the guilt. It’s now a staple in my dessert rotation!

What You’ll Need: Essential Equipment for This Recipe

• 8×8-Inch Baking Dish: For baking the pudding.
• Mixing Bowl: To whisk the custard ingredients.
• Whisk: Ensures a smooth custard mixture.
• Baking Sheet: For toasting the bread cubes.
• Oven: Preheat to 350°F (175°C) for consistent baking.

Ingredients & Substitutions

For the Bread

• Keto Bread: Use homemade or store-bought low-carb bread. Brioche-style keto bread adds extra richness.
• Butter: Adds a golden, crispy texture to the bread. Substitute with coconut oil for a dairy-free option.

For the Custard

• Heavy Cream: Creates a rich custard. Use coconut cream for a dairy-free alternative.
• Eggs: Essential for setting the custard.
• Sweetener: Use granular erythritol, monk fruit, or allulose.
• Vanilla Extract: Enhances the flavor.
• Ground Cinnamon: For that classic warm spice. Nutmeg can be added for extra depth.

How to Make Keto Bread Pudding

Step 1: Prepare the Bread

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Cut 6 slices of keto bread into 1-inch cubes. Spread on a baking sheet and toast for 10 minutes, until slightly crisp.

Step 2: Make the Custard

1. In a mixing bowl, whisk together 1 cup heavy cream, 1 cup unsweetened almond milk, 3 large eggs, 1/3 cup sweetener, 1 tsp vanilla extract, and 1 tsp ground cinnamon until smooth.

Step 3: Assemble the Pudding

1. Arrange the toasted bread cubes in the prepared baking dish.
2. Pour the custard mixture evenly over the bread, pressing gently to ensure all pieces soak up the liquid.
3. Let the mixture sit for 10 minutes to absorb the custard fully.

Step 4: Bake

1. Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown.
2. Allow the bread pudding to cool for 10 minutes before serving.

Optional Add-Ins

• Sugar-Free Chocolate Chips: Sprinkle on top before baking for a chocolatey twist.
• Berries: Fresh raspberries or blueberries add a pop of flavor.
• Nuts: Chopped pecans or walnuts for a crunchy texture.

Serving Suggestions

• Top with sugar-free whipped cream or a drizzle of keto caramel sauce.
• Pair with a warm cup of coffee or tea for the ultimate dessert experience.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30 seconds.

Your Questions Answered: FAQ Section

• Can I make this dairy-free? Yes, use coconut cream and unsweetened almond milk instead of heavy cream.
• What if I don’t have keto bread? Make your own by using almond flour or coconut flour bread recipes.
• Can I make this ahead of time? Absolutely! Assemble the pudding, refrigerate overnight, and bake before serving.

Nutritional Information (per serving)

• Calories: ~200
• Fat: 18g
• Protein: 6g
• Net Carbs: 4g

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