Low carb bread pudding recipe

 The texture was incredibly rich and creamy, and the hint of cinnamon brought a comforting warmth that felt like a hug to my taste buds. The addition of chopped walnuts provided a delightful crunch, making every bite a fantastic fusion of flavors and textures.

Delight in the ultimate comfort dessert with our low carb bread pudding recipe! Crafted with keto-friendly bread, a lush mixture of almond milk and heavy cream, and a dash of cinnamon and vanilla to add a burst of flavor, this treat is both wholesome and indulgent.


– Keto sliced bread – Almond milk – Heavy whipping cream – Large eggs – Melted butter – Swerve confectioners sugar substitute – Vanilla extract – Cinnamon – Nutmeg – Chopped walnuts

Whisk together the almond milk, heavy whipping cream, eggs, Swerve, vanilla, cinnamon and nutmeg until well combined.


Pour the mixture over the bread pieces, and allow to soak for 1 hour chilled, tossing every once in a while.


Preheat the oven to 350 degrees. Add the butter to the bottom of a 9x9 baking dish. Pour the bread mixture into the baking dish.


Sprinkle with the walnuts. Bake for 30-40 minutes, or until the custard has set and the bread pudding is browned.


It’s always a good idea to use slightly stale bread as it soaks up the egg mixture better, giving you a pudding with a perfect texture.


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