Keto Pineapple Bread Pudding
This Keto Pineapple Bread Pudding allows you to enjoy the tropical flavor of pineapple and the rich decadence of bread pudding without all of the carbs and sugar! Great for a summer time dinner party or a potluck at any time of year.
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Servings: 12
Calories: 234kcal
Ingredients
For the Keto Bread Cubes:
- 12 ounces Keto Bread Cubed and Dried
For the Cooked Chayote Squash Chunks:
- 1 cups Chayote Squash Diced and cooked
- 1 tablespoon Unsalted Butter
- ¼ cup Allulose
For the Pineapple Bread Pudding
- 6 Eggs I use Jumbo Eggs
- 2 cups Heavy Cream
- 1 cup Granulated Erythritol
- 1 cup Swerve Brown Or other brown sugar substitute
- 2 tablespoons Unsalted Butter Melted
- 2 teaspoons Pineapple Extract
- 1 teaspoon Vanilla Extract
- 1 cup Chayote Squash Diced and cooked as noted above
- 12 ounces Keto Bread Cubes as noted above
Instructions
For the Keto Bread Cubes (See Recipe Notes for Alternative):
- Preheat the oven to 250°F and line a rimmed baking sheet with aluminum foil. Cut 12 ounces Keto Bread into cubes. For me, this is usually 12 slices of keto bread. Place the cubes on the rimmed baking sheet, toast in the oven for 20 minutes, toss, and then toast them for 20 more minutes. Set them aside.12 ounces Keto Bread
Cooking the Chayote Squash:
- Peel and dice 1 cups Chayote Squash.1 cups Chayote Squash
- Melt 1 tablespoon Unsalted Butter in a small to medium sauté pan over medium high heat.1 tablespoon Unsalted Butter
- Add in the diced Chayote Squash and sprinkle it with 1/4 cup Allulose.1/4 cup Allulose, 1 cups Chayote Squash
- Sauté the pieces until they are just softened. Remove from the heat and set them aside while we combine the rest.
Making the Pineapple Bread Pudding:
- Using a stand mixer or large bowl and hand mixer, beat 6 Eggs (jumbo), 2 cups Heavy Cream, 1 cup Granulated Erythritol, 1 cup Swerve Brown (or another brown sugar substitute of your choice), 2 tablespoons Unsalted Butter (melted), 2 teaspoons Pineapple Extract, and 1 teaspoon Vanilla Extract. Mix until smooth.6 Eggs, 2 cups Heavy Cream, 1 cup Granulated Erythritol, 1 cup Swerve Brown, 2 tablespoons Unsalted Butter, 2 teaspoons Pineapple Extract, 1 teaspoon Vanilla Extract
- Fold in the diced and cooked Chayote Squash and the dried Keto Bread Cubes. (Remember, it was 12 ounces before drying; it’ll weigh in around 8 ounces after drying.)12 ounces Keto Bread Cubes, 1 cup Chayote Squash
- Liberally grease a 9x13-inch casserole dish with nonstick cooking spray and pour in the mixture. Refrigerate for 8 hours or overnight.
- Take the casserole dish out of the refrigerator 30 minutes before you want to bake it and preheat the oven to 325°F. While everything is warming up, use a large spoon and give the mixture a good stir.
- Bake for 1 hour, starting with it uncovered. Check it after 40 minutes and add an aluminum foil covering if it is browned. When it is done, a toothpick inserted in the center will come out clean.
- Serve warm or at room temperature. Store leftovers in the fridge.
Equipment
- Bread Knife
- Heavy Duty Aluminum Foil
- Small Sauté Pan For cooking the chayote squash
- Rubber Scraper Or other utensil for stirring
- Measuring Cups
- Measuring Spoons
- Stand Mixer Or Large Mixing Bowl with Hand Mixer
- Nonstick Cooking Spray
Notes
- Alternative Keto Bread Cubes
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making a double recipe of the Keto Bread in this Pumpkin French Toast Sticks Recipe from All Day I Dream About Food.
- Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
For this bread pudding, I would double the Keto Bread amount from this recipe. - https://alldayidreamaboutfood.com/keto-french-toast-sticks/#recipe
- Once it’s baked, allow it to cool, cube it, and then dry it in the oven on a rimmed baking sheet like you would for the store bought keto bread.
- If you either can’t find or do not want to use store bought keto bread for your Keto Bread Cubes, I suggest making a double recipe of the Keto Bread in this Pumpkin French Toast Sticks Recipe from All Day I Dream About Food.
- Carb Calculation
- Total Carbs: 49 grams (per serving)
- Minus Carbs from Sugar Alcohols: 37.5 grams (per serving)
- Minus Dietary Fiber: 9 grams (per serving)
- Net Carbs = 2.5 grams (per serving)
- Total Carbs: 49 grams (per serving)
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Pineapple Bread Pudding
Amount per Serving
Calories
234
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
134
mg
45
%
Sodium
193
mg
8
%
Potassium
123
mg
4
%
Carbohydrates
49
g
16
%
Fiber
9
g
38
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
789
IU
16
%
Vitamin C
1
mg
1
%
Calcium
71
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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