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.

INGREDIENTS

– 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.

1

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

2

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.

3

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

4

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.

NOTES

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