Keto Bread Pudding

Introduction

Did you know that a single slice of traditional bread pudding can pack over 40 grams of carbs nearly double the daily carb limit for most keto dieters? If you’ve been craving a warm, custardy dessert without blowing your macros, this keto bread pudding recipe is about to become your new favorite. This keto bread pudding swaps out high-carb white bread for a low-carb alternative, keeping all the cozy, cinnamon-spiced comfort you remember while cutting the carbs by over 80%.

Whether you’re new to keto or a seasoned low-carb baker, this keto bread pudding recipe is simple, satisfying, and ready in under an hour. Looking for more sweet treats after this? Browse our full collection of keto dessert recipes for more low-carb inspiration.

Ingredients List

To make this keto bread pudding, you’ll need:

• 6 cups low-carb bread, cubed (homemade almond flour bread or a store-bought keto loaf works great)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 2/3 cup keto-friendly sweetener (erythritol or allulose blend recommended)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 tablespoons melted butter
• 1/4 cup sugar-free chocolate chips or chopped pecans (optional, for texture)

Substitution tip: If you don’t have almond flour bread on hand, a coconut flour-based bread works too, though it may absorb slightly more liquid, add an extra tablespoon of cream if the mixture looks dry.

Timing

• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes

This keto bread pudding comes together in under an hour about 20% faster than the average traditional bread pudding recipe, which typically requires overnight soaking for the bread to fully absorb the custard.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter. Cube your low-carb bread into 1-inch pieces and spread them evenly in the dish.

Step 2: Make the Custard

In a large bowl, whisk together the eggs, heavy cream, almond milk, sweetener, vanilla, cinnamon, nutmeg, and salt until fully combined and slightly frothy. This custard base is what gives your keto bread pudding its signature silky texture.

Step 3: Combine and Soak

Pour the custard mixture evenly over the cubed bread, pressing down gently with a spatula so every piece gets coated. Let it sit for 10 minutes, this soaking step is essential for a rich, moist keto bread pudding rather than a dry one.

Step 4: Add Mix-Ins

Sprinkle sugar-free chocolate chips or chopped pecans over the top if using. Drizzle melted butter evenly across the surface for a golden, slightly crisp top.

Step 5: Bake

Bake for 30–35 minutes, until the top is golden brown and the center is just set (a slight jiggle is fine, it will firm up as it cools).

Tip: Tent with foil for the last 10 minutes if the top is browning too quickly.

Step 6: Cool and Serve

Let the keto bread pudding rest for 10 minutes before serving. This resting period allows the custard to fully set, giving you clean, sliceable portions.

Nutritional Information

Per serving (recipe makes 8 servings):

• Calories: 245
• Net Carbs: 4g
• Protein: 8g
• Fat: 21g
• Fiber: 3g
• Sugar: 1g

Compared to traditional bread pudding, which averages around 35–40g net carbs per serving, this keto bread pudding recipe delivers roughly a 90% reduction in net carbs. If you’re new to this way of eating, Healthline’s beginner’s guide to the ketogenic diet breaks down how a low-carb, high-fat approach like this works..

Healthier Alternatives for the Recipe

• Dairy-free option: Swap heavy cream for full-fat coconut milk.
• Lower-fat option: Use half heavy cream, half unsweetened almond milk.
• Nut-free option: Use a nut-free keto bread base made with sunflower seed flour.
• Extra fiber boost: Add a tablespoon of ground flaxseed to the custard mixture.

Each of these swaps keeps your keto bread pudding low-carb while tailoring it to specific dietary needs. If you’re craving something even richer and chocolatey next, our keto avocado chocolate pudding is another reader favorite worth trying.

Serving Suggestions

• Top warm slices with a dollop of sugar-free whipped cream.
• Drizzle with a low-carb caramel or vanilla glaze.
• Serve alongside a scoop of keto vanilla ice cream for a decadent contrast of warm and cold.
• Add fresh berries for a pop of color and natural sweetness.

This keto bread pudding is versatile enough for a weeknight treat or a holiday dessert table centerpiece.

Common Mistakes to Avoid

1. Using bread that’s too fresh — Slightly stale or lightly toasted low-carb bread absorbs custard better than fresh, soft bread.
2. Skipping the soak time — Rushing this step leads to a dry, uneven texture in your keto bread pudding.
3. Overbaking — Pull it out once the center is just set; overbaking dries out the custard.
4. Using the wrong sweetener — Some sweeteners crystallize when baked; stick to erythritol or allulose blends for the smoothest results. Healthline’s in-depth look at erythritol is a good read if you want to understand how this sweetener behaves before baking with it.

Storing Tips for the Recipe

• Refrigerator: Store leftover keto bread pudding in an airtight container for up to 5 days.
• Freezer: Freeze individual portions wrapped tightly for up to 2 months; thaw overnight in the fridge.
• Reheating: Warm in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes to restore that fresh-baked texture.

Conclusion

This keto bread pudding delivers everything you love about the classic dessert: warm spices, custardy texture, comforting flavor with a fraction of the carbs. Try this keto bread pudding recipe today, leave your feedback in the review section below, and subscribe for more low-carb dessert ideas!

FAQs

Keto Bread Pudding

Recipe by Leese

0.0 from 0 votes

Course: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

This keto bread pudding is a warm, custardy low-carb dessert made with almond flour bread, eggs, and cream, just 4g net carbs per slice and ready in under an hour.

Ingredients

• 6 cups low-carb bread, cubed

• 4 large eggs

• 1 cup heavy cream

• 1/2 cup unsweetened almond milk

• 2/3 cup keto-friendly sweetener (erythritol or allulose blend)

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 3 tablespoons melted butter

• 1/4 cup sugar-free chocolate chips or chopped pecans (optional)

Directions

• Preheat and Prep:
  Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter. Cube the low-carb bread into 1-inch pieces and spread evenly in the dish.
• Make the Custard:
  Whisk together the eggs, heavy cream, almond milk, sweetener, vanilla, cinnamon, nutmeg, and salt until fully combined and slightly frothy.
• Combine and Soak:
  Pour the custard mixture evenly over the cubed bread, pressing down gently so every piece is coated. Let sit for 10 minutes.
• Add Mix-Ins:
  Sprinkle sugar-free chocolate chips or chopped pecans on top if using, then drizzle melted butter evenly across the surface.
• Bake:
  Bake for 30–35 minutes, until the top is golden brown and the center is just set with a slight jiggle.
• Cool and Serve:
  Let the keto bread pudding rest for 10 minutes before serving to allow the custard to fully set.