Here’s a recipe for a Keto Bread Pudding that’s rich, comforting, and perfect for satisfying a sweet tooth while staying low-carb.

Ingredients:

For the Bread:

  • 1 ½ cups almond flour
  • 1 tsp baking powder
  • 2 large eggs
  • ¼ cup unsweetened almond milk
  • 2 tbsp melted butter or coconut oil
  • 1 tbsp powdered erythritol or monk fruit sweetener
  • ½ tsp vanilla extract

For the Custard:

  • 3 large eggs
  • ¾ cup heavy cream
  • ½ cup unsweetened almond milk
  • 3 tbsp powdered erythritol or monk fruit sweetener
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ¼ cup sugar-free chocolate chips or chopped nuts (optional)

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Instructions:

Step 1: Make the Keto Bread

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a small loaf pan or baking dish.
  2. Mix Ingredients: In a bowl, mix almond flour, baking powder, erythritol, eggs, almond milk, melted butter, and vanilla extract until well combined.
  3. Bake the Bread: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool completely, then cut it into cubes.

Step 2: Prepare the Custard

  1. Mix Custard Ingredients: In a mixing bowl, whisk together the eggs, heavy cream, almond milk, sweetener, vanilla, cinnamon, and nutmeg until smooth.

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Step 3: Assemble the Bread Pudding

  1. Layer the Bread: Place the bread cubes into a greased baking dish.
  2. Pour Custard Over Bread: Pour the custard mixture evenly over the bread cubes, pressing lightly to ensure the bread soaks up the liquid.
  3. Optional Add-Ins: Sprinkle chocolate chips or nuts on top if desired. Let the mixture sit for 10-15 minutes to absorb the custard.

Step 4: Bake

  1. Bake the Pudding: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until the custard is set and the top is golden brown.
  2. Cool and Serve: Let cool slightly before serving. Optionally, top with a dollop of sugar-free whipped cream or a drizzle of keto caramel sauce.

Tips:

  • Bread Texture: Let the bread cubes dry out slightly before assembling (leave them uncovered for a few hours or lightly toast them in the oven) for better custard absorption.
  • Sweetness Level: Adjust the sweetness to your preference by adding more or less sweetener.
  • Add-Ins: Add berries, nuts, or sugar-free syrup for flavor variations.
  • Make-Ahead: Assemble the bread pudding the night before and bake it fresh in the morning.

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FAQs:

Q1: Can I use pre-made keto bread?

  • Yes, you can use store-bought keto bread or a leftover loaf instead of making the bread from scratch.

Q2: Can I substitute almond flour?

  • You can use coconut flour, but reduce the amount to 1/3 cup and increase the liquid slightly.

Q3: How do I store leftovers?

  • Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Q4: Can I freeze bread pudding?

  • Yes, freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator and reheat.

Q5: Is this dairy-free?

  • Use coconut cream and coconut oil instead of heavy cream and butter to make it dairy-free.

Nutrition Information (Per Serving – Based on 6 Servings):

  • Calories: 250
  • Fat: 21g
  • Protein: 7g
  • Total Carbs: 7g
    • Fiber: 3g
    • Net Carbs: 4g
  • Sodium: 150mg

Enjoy this comforting Keto Bread Pudding, a perfect dessert or breakfast treat!

Grab free Keto Meal Plan from here >> KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE