A comfy cozy dessert, this Keto Pistachio Chocolate Chip Bread Pudding is unexpected flavor combination. It pairs well with a mug of hot chocolate, a side of ice cream, or a drizzle of crème anglaise. (Wow, I made up a really long name for this recipe.)
While the chocolate and pistachio is a slightly unexpected flavor combination, it adds just the right texture and flavor to the dessert.
Making Keto Pistachio Chocolate Chip Bread Pudding
Advanced Prep for this Keto Bread Pudding
The day before, I recommend you do the following in preparation for making this keto bread pudding:
- Cube and dry your bread.
- Mix up your batter.
- Stir in the bread, pistachios, and chocolate chips.
- Pour into a well greased 8×8 or 9×9 casserole dish.
- Cover with a lid and let sit in the fridge overnight.
“Day Of” Baking Work for Keto Pistachio Chocolate Chip Bread Pudding
On the day of, you really just need to take it out of the fridge and bake it.
Preheat your oven to 350 degrees F. Approximately 20 – 30 minutes before baking, remove it from the fridge to let it come up in temperature. Bake at 350 degrees F for 35 – 40 minutes or until set in the middle and a knife inserted in the center comes out clean. Check it after the 1st 30 minutes to see how it is coming along.
Serve the keto bread pudding warm or at room temperature.
You can also add some variety to this dish by serving it with a gravy boat of crème anglaise or a drizzle of melted chocolate.
Related Recipes
If you’re wondering what to serve with this Keto Pistachio Chocolate Chip Bread Pudding, check out my Mediterranean Beef Dinner Party for some menu suggestions.
For a recipe with a similar keto bread pudding vibe, you might want to try one of these:
- Keto French Toast Casserole
- Low Carb Pumpkin Bread Pudding
- Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
- Keto Pineapple Bread Pudding
Keto Pistachio Chocolate Chip Bread Pudding
Ingredients
- 8 slices Keto Bread Cubed
- 6 Eggs
- 2 cups Heavy Cream
- 2 teaspoons Vanilla Extract
- ¾ cup Powdered Erythritol If non-keto, use granulated sugar.
- ¼ cup Sukrin Gold or Brown Swerve If non-keto, use light brown sugar.
- 1 cup Pistachios Crushed
- ¾ cup Sugar-Free Chocolate Chips I used caramel sea salt chocolate chips.
Instructions
- Preheat oven to 250 degrees F and line a sheet pan with heavy duty aluminum foil.
- Cube bread and place on foil lined sheet pan. Dry in oven at 250 degrees F for 20 minutes. Flip them. Then put them back in the oven for another 20 minutes. Remove if dry. Set aside. If they need a little more time to dry, check them in 5 – 7 minute intervals.
- In a large bowl, beat the eggs, heavy cream, and powdered erythritol.
- Mix the bread cubes into the egg and cream mixture.
- Fold in the pistachios, chocolate chips, and the brown sugar substitute.
- Pour the mixture into a well greased 8×8 or 9×9 casserole dish.
- Bake at 350 degrees F for 50 – 55 minutes. Start checking at the 45 minute mark. A knife inserted in the center should come out relatively clean.
- Serve warm. If you want to add some flair, drizzle it with some creme anglaise and some melted sugar free chocolate or serve it with a side of ice cream.
Equipment
- Bread Knife
- Nut Chopper Or you can use a Meat Tenderizer with Plastic Zip Top Bag or any other method for crushing the pistachios
- Large Mixing Bowl
- Cooking Spray
