Low Carb Pumpkin Bread Pudding
Treat your taste buds to a fun fall dessert. This Low Carb Pumpkin Bread Pudding is the perfect way to satisfy your sweet tooth without all of the sugar. Imagine a warm, gooey, pumpkin-infused treat that's low in carbs and high in flavor! It's the ultimate fall indulgence. Get ready to fall in love with this pumpkin-licious low carb bread pudding, and treat yourself to a guilt-free dessert that's sure to impress!
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Servings: 12
Calories: 194kcal
Ingredients
For the Bread Pudding:
- 10 slices Keto Bread Cubed and dried
- 6 Eggs
- ¾ cup Granulated Erythritol
- ¼ cup Swerve Brown Or Sukrin Gold or other brown sugar substitute
- 2 tablespoons Unsalted Butter Melted
- 2 cups Heavy Cream
- 1 cup Pumpkin Purée
- 2 teaspoons Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- 0.5 teaspoons Nutmeg Freshly Grated
- 1 cup Pecans Chopped / crushed
For the Simple Maple Glaze:
- ¼ cup Allulose
- 2 tablespoons Heavy Cream
- ½ teaspoon Vanilla Extract
- ½ teaspoon Maple Extract
Instructions
For the Bread Pudding:
- Preheat oven to 250°F and line a rimmed baking sheet with heavy duty aluminum foil. Cut 10 slices Keto Bread into cubes and lay them out on the sheet. Dry them in the oven at 250°F for 20 minutes. Flip them. Then put them back in the oven for another 20 minutes. Remove them from the oven once they are dried out and set them aside to cool.10 slices Keto Bread
- In a large bowl, beat 6 Eggs, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Unsalted Butter (melted), 2 cups Heavy Cream, and 1 cup Pumpkin Purée. Mix until the mixture is smooth.6 Eggs, ¾ cup Granulated Erythritol, ¼ cup Swerve Brown, 2 tablespoons Unsalted Butter, 2 cups Heavy Cream, 1 cup Pumpkin Purée
- Add in 2 teaspoons Vanilla Extract and 1 teaspoon Pumpkin Pie Spice, and 0.5 teaspoons Nutmeg (freshly grated). Mix again until fully combined.2 teaspoons Vanilla Extract, 1 teaspoon Pumpkin Pie Spice, 0.5 teaspoons Nutmeg
- Fold in the Keto Bread Cubes and 1 cup Pecans (chopped or crushed) so that they are evenly distributed.10 slices Keto Bread, 1 cup Pecans
- Pour the mixture into a well greased 9x13-inch casserole dish and allow it to soak for at least 2 hours or overnight.
- Bake in the oven at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or at room temperature. Drizzle with a Simple Maple Glaze if desired.
For the Simple Maple Glaze:
- In a small bowl, combine ¼ cup Allulose, 2 tablespoons Heavy Cream, ½ teaspoon Vanilla Extract, and ½ teaspoon Maple Extract.¼ cup Allulose, 2 tablespoons Heavy Cream, ½ teaspoon Vanilla Extract, ½ teaspoon Maple Extract
- Whisk to combine. Allow to sit in the refrigerator for at least 1 hour to allow the allulose to fully hydrate.
- Serve at room temperature either on the side or drizzled on top of the Low Carb Pumpkin Bread Pudding.
Equipment
- Bread Knife
- Heavy Duty Aluminum Foil
- Measuring Cups I like the plunger-style ones for liquid or semi-liquid substances like the pumpkin purée and heavy cream.
- Measuring Spoons
- Nut Grinder Optional
- Small Mixing Bowl
Your Own Recipe Notes
Nutrition
Nutrition Facts
Low Carb Pumpkin Bread Pudding
Amount per Serving
Calories
194
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
112
mg
37
%
Sodium
55
mg
2
%
Potassium
132
mg
4
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
3688
IU
74
%
Vitamin C
1
mg
1
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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