Keto Bread Pudding
Posted: 01/20/22
Updated: 01/17/25
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This decadent keto bread pudding is a rich, warm, gluten-free, no-sugar-added version of that classic dessert recipe. Cinnamony keto bread baked with a creamy keto vanilla pudding, topped with a perfectly sweet keto vanilla sauce – all with only 5g net carbs per serving.
What Makes This Recipe So Good
- Keto bread pudding is rich, creamy, and perfectly sweet, with absolutely no gluten or added sugars. The cinnamon gives the bread a little warmth that’s complimented beautifully by the vanilla pudding and sauce.
- It takes a little time, but making bread pudding is actually super easy. It’s mainly some mixing and then some baking, then more mixing and more baking.
Key Ingredients
Keto Sweetener – I used Swerve to perfect this recipe, so I can’t say for sure how another sweetener (like monk fruit or allulose) would turn out. If you decide to use a different sweetener, keep in mind that they don’t typically sub at a 1:1 ratio. You may end up with a keto bread pudding that’s SUPER sweet.
Almond Flour – It works here much better than coconut flour because it’s not as thirsty and won’t soak up all the moisture in the recipe. If you use coconut flour, your keto bread will turn out dry and crumbly. Almond flour gives you that perfect texture.
Chef’s Tips
- For a richer bread pudding, use Brown Swerve instead of Granular or Confectioners. Sprinkle a little extra cinnamon on top before serving, too. So good, and SO warm!
- Leftover keto bread pudding can be refrigerated in an airtight container and kept up to 1 week. Just cut out a piece and pop it in the microwave to warm it back up!
Other Keto Recipes You’ll Love
- Keto Whipped Cream
- Keto Creme Brûlée
- Cream Cheese Fat Bombs (Keto Cheesecake Balls)
- Keto Churros
- Keto Red Velvet Cake
- Sugar-Free Peanut Butter Cups (Keto)
- Keto French Toast Sticks
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Keto Bread Pudding
This decadent keto bread pudding is a rich, warm, gluten-free, no-sugar-added version of that classic dessert recipe. Cinnamony keto bread baked with a creamy keto vanilla pudding, topped with a perfectly sweet keto vanilla sauce – all with only 5g net carbs per serving.
servings
Ingredients
For the Keto Bread
- ½ cup melted butter
- ½ cup water
- 2 large eggs
- ¼ cup Granular Swerve Sweetener Granular or Confectioners
- 2 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
For the Keto Pudding
- 2 large eggs
- ¼ cup Granular Swerve Sweetener Granular or Confectioners
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons butter softened
- 1 cup heavy cream
For the Keto Vanilla Sauce
- 2 tablespoons butter softened
- 2 tablespoons Granular Swerve Sweetener Granular or Confectioners
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Equipment
- Large bowl
- Hand mixer or stand mixer
- loaf pan
- 2-quart baking dish
- medium bowl
- Small saucepan
Instructions
For the Bread
- Preheat oven to 350° Fahrenheit. Lightly grease loaf pan and set aside.
- In large bowl, mix together melted butter, water, and eggs. Once combined, add Swerve, almond flour, baking powder, cinnamon, and salt. Mix again until thoroughly combined.
- Pour bread mixture into loaf pan and place in preheated oven. Bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out cleanly or with very few crumbs. Remove bread from oven and set aside to cool.
- Once bread has cooled completely, break loaf into medium to large pieces and place them in greased baking dish.
For the Pudding
- Mix together all pudding ingredients in medium bowl until fully combined. Pour pudding over bread pieces in baking dish.
- Place baking dish in oven at bake at 350° Fahrenheit for 40 to 45 minutes or until bread pudding is golden brown. Remove from oven and let cool.
For the Vanilla Sauce
- Combine butter, Swerve, and heavy cream in small saucepan. Bring mixture to boil, then reduce heat to low and simmer 15 minutes or until sauce thickens. Once sauce thickens, stir in vanilla. Once combined, pour sauce over bread pudding and serve immediately.
Nutrition Information
Serving: 1serving | Calories: 339kcal | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Total Carbs: 17g | Fiber: 2g | Sugar: 1g | Erythritol: 10g | Net Carbs: 5g | Vitamin C: 1mg | Cholesterol: 136mg | Sodium: 267mg | Potassium: 51mg | Calcium: 74mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
How many 5 net gram servings can you get following this recipe?
This recipe yields approximately 12 servings. You can adjust the total number of servings using the +/- and the ingredient amounts will update accordingly!
I have made this so many times in the last few weeks. It’s perfection!! My husband asks for it almost nightly. I changed it up a bit and used different keto breads I already have rather than making my own. I use whatever I have that’s getting a little stale, cube it, and then make the pudding with ground cinnamon added to it to give it that cinnamon flavor. Makes the entire prep/cooking time less than an hour. I serve it with the vanilla topping (which I also add a bit of cinnamon to), Breyer’s Carb Smart vanilla ice cream and homemade keto whipped cream. This is literally the keto bread pudding I’ve been dreaming of!!
LOVE that! So glad you both have been enjoying! Thanks so much for the review, Anne-Michele!
Would it be possible to substitute coconut flour for the almond flour?
We didn’t test it that way so we can’t say how it would turn out. Coconut flour is pretty thirsty, though, so it needs to be paired with a lot more liquid than almond flour does. You’ll likely need to adjust the other ingredients in the recipe to account for the coconut flour.
Almond and Coconut flour are NOT interchangeable as they absorb the liquid ingredients at a far different rate. To substitute you will only need 1/4 cup coconut flour in place of 1 cup of almond flour which will greatly reduce the amount of final product you will have.