Keto bread pudding is quintessential comfort food at its finest! Imagine a healthy low-carb bread pudding that is rich in flavor and low in carbs, making it possible to enjoy while on a keto diet.
If this isn’t a winner of a recipe, I don’t know what is! Made with a combination of flaxseed meal and coconut flour, this gluten-free bread pudding is as good for you as it is delicious. Plus, it’s also a keto, high-fiber dessert.
In fact, we have a whole collection of keto high-fiber recipes that you should check out!
Plus, this sugar-free bread pudding features a decadent butter rum sauce that elevates it further. #winning!
Keto Bread Pudding
I am a big fan of old-fashioned recipes; there, I said it. In fact, I’ve always enjoyed family recipes that have been passed down from generation to generation.
Somehow knowing that a recipe has been shared over and over in a family proves it is a recipe worth preserving. I grew up on bread pudding, and my mom used to make the best Dominican Republic bread pudding ever.
As a child, I remember helping her make a huge batch that she would share with family and friends. And everyone—I mean everyone—couldn’t get enough of my Mami’s bread pudding.
Unfortunately, once I changed my eating to that of a low-carb, keto lifestyle, well, there went my ability to enjoy her recipe.
This is why a low-carb bread pudding recipe was bound to make it to the site. It’s such a flavorful, sugar-free, keto-friendly dessert—a true crowd-pleaser. It’s one that will fool your tastebuds, for sure.
Gluten-Free, High-Fiber, And Keto-Friendly Bread Pudding!
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
This recipe uses a combination of golden flax meal and coconut flour, which means that it’s also high in fiber.
As a fan of finding tasty ways to add more fiber to our keto diet, this recipe is not only delicious; it’s actually very filling and good for you.
Whenever I use flax meal in a recipe, I always recommend only using the golden type and regrinding it before baking. The extra step of regrinding your flax meal will ensure it has the right consistency and isn’t gummy.
I have amassed quite a number of other keto baking tips you might want to also check out so that you have great, consistent results every time you bake.
How To Make Keto Bread Pudding
Just like a traditional bread pudding, you’ll need to bake the bread layer first. Once the bread is fully cooled, you’ll cut it into chunks, add the egg custard sauce, and then bake for about 30 minutes.
Then, as the bread pudding bakes, you’ll make the decadent brown butter rum sauce.
It’s the perfect make-ahead keto dessert since you can bake the bread ahead of time and then add the custard sauce and bake.
In fact, you can even make the butter rum sauce ahead and warm it up before serving.
Bread pudding can be eaten both warm and cold. If you’re like me, you probably want it straight out of the oven, nice and hot, with lots of crusted pieces at the top.
But you should know that there is no right or wrong way to enjoy this keto bread pudding; the temperature is totally up to you.
You’ll need to refrigerate your keto bread pudding, and it will keep well for up to 5 days.
The Ingredients And Tools You’ll Need:
The following are the ingredients and tools you’ll need to make this recipe:. Note that the full printable recipe card is at the bottom of the page.
For The Bread
- Coconut flour
- Full-fat cream cheese softened
- Golden flax meal reground in coffee/spice grinder
- Eggs, room temperature
- Granulated sugar substitute
- Baking powder
- Salt
- Heavy whipping cream
- Chopped pecans (optional)
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For The Bread Pudding Custard
- Unsalted butter softened
- Heavy whipping cream
- Eggs
- Vanilla extract
- Granulated sugar substitute
- Salt
Keto Butter Rum Sauce
- Salted butter
- Allulose sweetener
- Heavy whipping cream
- Dark rum or rum extract
Best Sugar-Substitutes For Sugar-Free Bread Pudding
As far as my top choice of sweeteners, my go-to is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve, an erythritol sugar substitute, which also works well.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
As far as the buttered rum sauce sweetener, my recommendation is to use allulose because I find that it does not crystalize as easily, which is the case with an erythritol sweetener.
Tag Us
I sure hope you will try this gluten-free, keto-friendly bread pudding. Once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you didn’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer that these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
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Fittoservegroup Keto App
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Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes on the website before they go live. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Bread Pudding
This keto bread pudding comes as close to the real thing. It's one that is sure to fool your taste buds. The recipe features a rich rum sauce that simply take it over the top.
Ingredients
- 6 tablespoons of coconut flour
- 4 ounces of full-fat cream cheese, softened
- 1/2 cup of golden flax meal, reground in coffee/spice grinder
- 2 eggs
- 1 tablespoon of granulated sugar substitute
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 6 tablespoons of heavy whipping cream
- 1/4 cup of water
For The Bread Pudding Custard
- 2 eggs
- 1/4 cup of granulated sugar substitute
- 1/4 teaspoon of salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons of unsalted butter, softened
- 3/4 cup of heavy whipping cream
- 2 tablespoons of water
- 1/2 cup of chopped pecans (optional)
Keto Butter Rum Sauce
- 2 tablespoons salted butter
- 6 tablespoons of allulose
- 1/4 cup of heavy whipping cream
- 1 tablespoon of dark rum or 1 teaspoon of rum extract
Instructions
- To make the bread for the bread pudding, preheat the oven to 350 degrees and grease a 9 x 13-inch baking pan.
- In a large mixing bowl, combine the softened cream cheese, sugar substitute, and eggs until fully combined.
- To this mixture add the coconut flour, reground flax meal, baking powder, and salt. Combine until just mixed being sure to scrape the bowl as needed.
- Add the heavy cream and water to the batter and mix until fully incorporated.
- Pour the batter into the prepared baking pan.
- Next, bake for 30-35 minutes until lightly brown.
- All the bread to fully cool, about 15 to 20 minutes before cutting the bread into 1-inch cubes.
- In another large mixing bowl, add the cubed bread crumbs.
- Wash and dry the pan you used to bake the bread and butter the pan generously.
- Turn the oven back on to 350 degrees.
- For the bread pudding custard: In a medium-sized saucepan, bring the heavy cream and water to a simmer almost to a boil, then reduce the heat to low and add the butter.
- In a medium-sized bowl, whisk the eggs, sugar substitute, vanilla, and salt.
- Temper the egg mixture by adding 1/4 cup of the hot cream mixture and mixing well. Stir in the remaining cream mixture into the egg mixture one combine well.
- In a large mixing bowl, pour the egg and cream mixture over the cubed bread. Toss the mixture being sure that you coat the bread well. Pour the prepared bread into the buttered 9x13 inch baking pan, being sure to press the bread to ensure it is submerged in the egg mixture.
- If adding the optional pecans sprinkle them to the top of the bread pudding now.
- Bake the prepared bread pudding for 40-45 minutes at 350 degrees or until the egg mixture is set and the top of the bread pudding is lightly brown.
- Proceed to make the butter rum sauce: In a small saucepan, brown the salted butter over medium-low heat, stirring occasionally. The butter will begin to foam and bubble after 3-4 minutes and flecks of brown bits should start the form at the bottom of the pan. At this point, turn off the stove and continue to stir the butter until it is a light brown color.
- To the brown butter add the allulose, heavy cream, and salt. Stir well until combined.
- Simmer this sauce over low heat for about 15 minutes. It's important not to stir the sauce while it is simmering. At the 15 minute mark, turn off the stove and add the rum or rum extract. If adding pure rum, the sauce will foam. Stir the sauce place it back on the stove and cook at low for another 10 minutes again without stirring. This will help thicken the sauce and cook down the alcohol.
- To serve the bread pudding, serve into 12 individual servings and pour a couple of tablespoons over each serving of bread pudding.
- Store the bread pudding and sauce separately in the refrigerator well covered for up to 3 days. Note that the sauce may need to be warmed up after being refrigerated in order to flow easily.
Notes
I recommend that the golden flax meal be reground in a coffee/spice grinder for a finer texture. This will ensure that the texture of the bread is not rubbery.
For a buttered rum sauce that does not crystalize, I recommend using allulose as the sweetener.
If you choose to make the bread pudding with the additional pecan topping, add another .5 to the total net carbs per serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 31gCholesterol: 85mgSodium: 95mgCarbohydrates: 6.5gNet Carbohydrates: 3.5gFiber: 3gSugar: .9gProtein: 5g
Janna
Thursday 10th of August 2023
What could I use in place of flax as I am allergic
Hilda Solares
Tuesday 15th of August 2023
Hi Janna, I'm sorry to hear you are allergic to flax. Unfortunately, I have not tested the recipe using a substitute for flax. I would imagine that almond flour could be used with good results. Let us know if you try.
Rachel L
Saturday 22nd of January 2022
For the rum sauce, it says to add salt on step 18, yet on the ingredient list it doesn't list salt under the rum sauce section. I added the rum extract instead of salt before simmering. Will it still turn out fine? Or do I need to start over?
Hilda Solares
Monday 24th of January 2022
Yes, I am sure your rum sauce turned out fine. Hope you enjoyed it. I'll update the recipe now. Thanks for stopping by.
Amy
Friday 16th of July 2021
Can you tell me approximately how many cups of bread the loaf makes? I am using store bought Keto bread.
Hilda Solares
Friday 16th of July 2021
Hi Amy, I would say about 4 cups. Let me know if it works for you.
Rachel King
Sunday 21st of February 2021
Step 11 says eggs but eggs are not listed in the bread pudding making (temper) Help!
Hilda Solares
Sunday 21st of February 2021
Hi Rachel, I am so sorry I completely neglected to add the two eggs for the custard. Thank you for making me aware I have corrected the recipe.
Charlotte
Saturday 20th of February 2021
I can seem to see how many eggs in the custard. I probably am missing something. I have the bread and sauce all ready to go! Can you tell me how many eggs?
Hilda Solares
Sunday 21st of February 2021
Hi Charlotte, I missed adding the two eggs in the ingredients. Please forgive me for missing this. I have corrected the recipe. Thank you for stopping by and pointing this out.