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yield: 12

prep time: 20 MINUTES

cook time: 1 HOUR

total time: 1 HOUR 20 MINUTES


  • 6 tablespoons of coconut flour
  • 4 ounces of full-fat cream cheese, softened
  • 1/2 cup of golden flax meal, reground in coffee/spice grinder
  • 2 eggs
  • 1 tablespoon of granulated sugar substitute 
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 6 tablespoons of heavy whipping cream
  • 1/4 cup of water

For The Bread Pudding Custard

  • 2 eggs
  • 1/4 cup of granulated sugar substitute
  • 1/4 teaspoon of salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons of unsalted butter, softened 
  • 3/4 cup of heavy whipping cream
  • 2 tablespoons of water
  • 1/2 cup of chopped pecans (optional)

Keto Butter Rum Sauce

  • 2 tablespoons salted butter
  • 6 tablespoons of allulose
  • 1/4 cup of heavy whipping cream
  • 1 tablespoon of dark rum or 1 teaspoon of rum extract

Get Ingredients

🔥🥑 Free Keto Meal Plan 🥑🔥


  1. To make the bread for the bread pudding, preheat the oven to 350 degrees and grease a 9 x 13-inch baking pan.
  2. In a large mixing bowl, combine the softened cream cheese, sugar substitute, and eggs until fully combined.
  3. To this mixture add the coconut flour, reground flax meal, baking powder, and salt. Combine until just mixed being sure to scrape the bowl as needed.
  4. Add the heavy cream and water to the batter and mix until fully incorporated.
  5. Pour the batter into the prepared baking pan.
  6. Next, bake for 30-35 minutes until lightly brown.
  7. All the bread to fully cool, about 15 to 20 minutes before cutting the bread into 1-inch cubes.
  8. In another large mixing bowl, add the cubed bread crumbs.
  9. Wash and dry the pan you used to bake the bread and butter the pan generously.
  10. Turn the oven back on to 350 degrees.
  11. For the bread pudding custard: In a medium-sized saucepan, bring the heavy cream and water to a simmer almost to a boil, then reduce the heat to low and add the butter.
  12. In a medium-sized bowl, whisk the eggs, sugar substitute, vanilla, and salt.
  13. Temper the egg mixture by adding 1/4 cup of the hot cream mixture and mixing well. Stir in the remaining cream mixture into the egg mixture one combine well.
  14. In a large mixing bowl, pour the egg and cream mixture over the cubed bread. Toss the mixture being sure that you coat the bread well. Pour the prepared bread into the buttered 9×13 inch baking pan, being sure to press the bread to ensure it is submerged in the egg mixture.
  15. If adding the optional pecans sprinkle them to the top of the bread pudding now.
  16. Bake the prepared bread pudding for 40-45 minutes at 350 degrees or until the egg mixture is set and the top of the bread pudding is lightly brown.
  17. Proceed to make the butter rum sauce: In a small saucepan, brown the salted butter over medium-low heat, stirring occasionally. The butter will begin to foam and bubble after 3-4 minutes and flecks of brown bits should start the form at the bottom of the pan. At this point, turn off the stove and continue to stir the butter until it is a light brown color.
  18. To the brown butter add the allulose, heavy cream, and salt. Stir well until combined.
  19. Simmer this sauce over low heat for about 15 minutes. It’s important not to stir the sauce while it is simmering. At the 15 minute mark, turn off the stove and add the rum or rum extract. If adding pure rum, the sauce will foam. Stir the sauce place it back on the stove and cook at low for another 10 minutes again without stirring. This will help thicken the sauce and cook down the alcohol.
  20. To serve the bread pudding, serve into 12 individual servings and pour a couple of tablespoons over each serving of bread pudding.

Nutrition Information:

Store the bread pudding and sauce separately in the refrigerator well covered for up to 3 days. Note that the sauce may need to be warmed up after being refrigerated in order to flow easily.



🔥🥑 Free Keto Meal Plan 🥑🔥