Sugar Free Low Carb Keto Nut Free Bread Pudding

2 from 1 vote

Sugar Free Low Carb Keto Nut Free Bread Pudding

This easy keto bread pudding proves that you don’t have to give up classic comfort foods to eat well. With smart swaps, thoughtful preparation, and exact measurements, you get a delicious dessert that supports your goals.

Whether you’re serving it for brunch, a holiday morning, or as a cozy dessert, this Sugar-Free Low Carb Keto Nut-Free Bread Pudding is a recipe your family will ask for again and again.

Prep Time 1 15

Cook Time 1 30

Servings servings

Calories 157kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

8 slices My Low CarbCoconut Flour Bread cubed, dried overnight
6 large eggs beaten
2 cups heavy cream
2 tsp ground cinnamon
1 tsp vanilla extract
1 tsp maple extract
1 cup Monk Fruit Allulose brown sugar
1 tsp vanilla liquid stevia
pinch salt

Optional topping

1/3 cup frozen cranberries
1 ounce sugar free chocolate chips or bar broken in chunks
sugar free whipped cream to serve

Topping

1/2 stick butter melted
1/2 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

This recipe was first published in Jan 2020.

Nutrition