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Keto bread pudding – a god among desserts!

Ok, who else loves bread pudding? I know I’m not the only one who will be craving it come holiday season, so it’s time it was made KETO so we can enjoy this delicious and scrumptious dessert!

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So this recipe does take a little time because you have to make the bread before the pudding. However if you have any keto-friendly breads already made, you can definitely skip over the bread recipe and go straight to the pudding!

I left my bread pudding in the oven for 90 minutes, BUT my oven always fluctuates, so I HIGHLY recommend a minimum of 45 minutes. Check on it then to see if the water has boiled off, if not, keep it in the oven and check on it every 10 minutes. If you smell burning, TAKE IT OUT. 

Other than that, this recipe is super simple and easy to make!

If you like this recipe, be sure to check out my favourite keto bread recipe, cheese bread, pumpkin cake or flan!

 

Keto Bread Pudding

Keto Bread Pudding

Yield: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
The perfect

Ingredients

BREAD:

  • 1/2 cup (100g) melted butter
  • 1/2 cup (118ml) water
  • 2 eggs
  • 1 tbsp vanilla
  • 1/4 cup (50g) sugar substitute
  • 2 cups (200g) almond flour
  • 1 tsp baking powder

PUDDING:

  • 1 cup (236ml) heavy cream
  • 2 eggs
  • 1/4 cup (50g) sugar substitute
  • 1 tbsp vanilla
  • 2 tbsp melted butter
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. Let's make the bread first! In a mixing bowl, stir together your melted butter, eggs, water, vanilla and sugar substitute.
  2. Whisk in your almond flour and baking powder.
  3. Pour into a greased or lined loaf tin and bake at 350°F/175°C for approximately 45 minutes or until the bread is done when you stick a toothpick into the centre and it comes out clean. Set it aside and let it cool.
  4. In another mixing bowl, whisk together your pudding ingredients.
  5. Once the loaf has cooled, either cut or tear it into chunks. Place the chunks into a casserole dish.
  6. Pour the pudding mixture onto the bread. Bake at 350°F/175°C for 45 minutes. Once done, top with extra cinnamon and a sprinkling of sugar substitute!

Notes

This makes approximately 8 servings.

Nutritional Information per serving

  • CALS: 451
  • FAT: 44.6
  • CARBS: 7
  • FIBRE: 3
  • NET CARBS: 4
  • PROTEIN: 9.9

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11 Comments

  1. Jim

    September 25, 2018 at 4:22 pm

    Was craving bread now I’m not ..
    This will be a Thanksgiving treat!
    Something to look forward too
    Next week here in Canada…

    Reply
  2. Sandra

    September 25, 2018 at 5:14 pm

    Oh, my goodness! Bread pudding is my favorite dessert, and I never expected to eat it again. I’m having it tomorrow! Thank you!

    Reply
  3. Bev

    October 20, 2018 at 4:10 pm

    Can you make this chocolate by adding cocoa powder??

    Reply
    • hungryelephant

      October 20, 2018 at 4:17 pm

      definitely!

      Reply
  4. Jim

    October 21, 2018 at 2:50 am

    Now we’re talking

    Good call

    Mmmmm…Mmmmm A sanctuary of delight

    Reply
  5. Sharon

    November 9, 2018 at 5:55 pm

    What size a pan for the KETO Bread Pudding and is the pan greased before bread and pudding are added to the casserole dish??

    Reply
    • hungryelephant

      November 10, 2018 at 10:06 am

      8×10 I believe and yes I greased it!

      Reply
  6. Judith Mrockowski

    November 20, 2018 at 12:20 pm

    Did you use imitation vanilla extract?

    Reply
    • hungryelephant

      November 20, 2018 at 2:24 pm

      Whatever I can find. I go back and forth between pure extract and imitation. (Pure obviously, can be much more expensive)

      Reply
  7. Mona Sloan

    May 18, 2019 at 4:53 pm

    Can I add blueberries and cream as toppings?

    Reply
    • hungryelephant

      May 18, 2019 at 4:56 pm

      Definitely!

      Reply

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