Keto Bread Pudding
Servings 12 servings
Calories 157kcal
Ingredients
- 8 slices My Low CarbCoconut Flour Bread cubed, dried overnight
- 6 large eggs beaten
- 2 cups heavy cream
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup Swerve brown sugar sub
- 1 teaspoon vanilla liquid stevia
- pinch salt
Optional topping
- ⅓ cup frozen cranberries
- 1 ounce sugar free chocolate chips or bar broken in chunks
- sugar free whipped cream to serve
Topping
- ½ stick butter melted
- ½ cup liquid Allulose
Instructions
- Prepare my coconut flour bread the day before you plan to make this bread pudding. You'll have 14 slices of bread but only need 8 slices for this recipe. Once baked and cooled, slice bread into 1 inch cubes and lay on a baking sheet to dry overnight on the counter. If you don't have time for this step, you can toast the cubes in a 350 degree oven for 5-10 minutes to dry the bread out.
- Grease a 9 by 13 baking dish. Preheat oven to 350 degrees F. Pour the dried cubed bread into the greased dish.
- In a bowl stir together the remaining ingredients and pour over the cubed bread.
- If adding in optional toppings, sprinkle those all over the bread. If not using optional toppings skip this step.
- Mix together the melted butter and allulose sweetener or choice sweetener and pour all over the bread.
- Bake for 40-45 minutes or until center is set and bread is browned.
Notes
Optional cranberries and chocolate chunks not included in nutritional info.
Net Carbs: 1g per serving
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 3g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 162mg | Sodium: 74mg | Potassium: 39mg | Fiber: 2g | Sugar: 1g | Vitamin A: 271IU | Calcium: 20mg | Iron: 1mg