Leftover keto bread usually ends up as this cozy bread pudding at my house. I cube the bread, pour a vanilla custard made with eggs and allulose over it, and let it soak before baking. The top crisps while the inside stays soft, which is the texture I was chasing from the original dessert.
Delicious Low-Carb Keto Dessert Recipe
This Keto Bread Pudding is made using almond flour bread soaked in a creamy vanilla custard, then baked to golden perfection. It serves about 6 people and is ready in just under an hour, making it a perfect option for a cozy dessert or special occasion.
Ingredients
- 4 cups of almond flour bread, cubed
- 4 large eggs
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- 1/2 cup erythritol or your preferred keto sweetener
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter for greasing the baking dish
- Optional sugar-free chocolate chips or nuts for topping
Instructions
- Prep the Ingredients: Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- Combine Custard: In a large bowl, whisk together the eggs, almond milk, heavy cream, erythritol, vanilla extract, cinnamon, and salt until well combined.
- Add Bread: Gently fold in the cubed almond flour bread until well coated with the custard mixture.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish. Optional: sprinkle sugar-free chocolate chips or nuts on top for extra flavor.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is golden brown.
- Cool and Serve: Allow it to cool slightly before serving. This bread pudding can be enjoyed warm, and you can top it with whipped cream if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories: 210kcal
- Fat: 16g
- Protein: 6g
- Carbohydrates: 4g
- Fiber: 2g
Keep these covered at room temperature for a day or two, then move them to the fridge where the texture stays true for close to a week. Cold ones straight from the fridge hold their shape best, and a few minutes on the counter takes the chill off before serving.
Bake until the center is just set and the top is lightly browned. Serve it warm with a spoon of sugar-free whipped cream if you want. The leftovers reheat well, though the top loses some of its crispness the next day.
Bake until the center is just set and the top is lightly browned. Serve it warm with a spoon of sugar-free whipped cream if you want. The leftovers reheat well, though the top loses some of its crispness the next day.
