Keto Bread Pudding. – The Whisked Kitchen

Prep Time: 20 minutes
Drying/Toasting Time: 15 minutes
Soaking Time: 25 minutes
Baking Time: 40–45 minutes
Total Time: Approximately 1 hour 45 minutes
Yield: 8 generous servings
Intensity / Skill Level: Intermediate (Requires gentle tempering and careful baking)
Heat Intensity: Low-to-Moderate (350°F / 175°C standard convection bake)

Equipment Needed

1 standard loaf (approx. 12–14 oz / 350–400g) store-bought or homemade keto bread (almond flour- or vital wheat gluten-based works best), cut into 3/4-inch cubes (about 6 cups cubed)
2 tbsp (28g) unsalted butter, melted (for brushing/toasting)

4 large eggs, room temperature
1 1/2 cups (360ml) heavy whipping cream
1/2 cup (120ml) unsweetened almond milk (or macadamia milk)
1/2 cup (96g) granular monk fruit/erythritol blend (such as Lakanto Golden or allulose)
1 1/2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp fine pink Himalayan salt

4 tbsp (56g) unsalted butter
1/3 cup (80ml) heavy whipping cream
1/3 cup (64g) powdered or liquid allulose (allulose creates a smooth sauce without recooling crystal grit)
1 tsp pure vanilla extract
1 pinch sea salt

Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
Spread the bread cubes out across the baking sheet in a single, even layer.
Lightly brush or drizzle with the 2 tablespoons of melted butter.
Bake for 12–15 minutes, tossing once halfway through. The bread should feel crisp and dry to the touch on the outside without developing a deep brown color. Stale, dehydrated bread is critical—it prevents the keto pudding from collapsing into mush once saturated with custard.
Remove from the oven and allow the cubes to cool completely. Turn your oven up to 350°F (175°C).

Generously grease your 8×8-inch baking dish with 1 tablespoon of room-temperature butter, coating the bottom and all four sides thoroughly.
Transfer the cooled, dried bread cubes into the dish, distributing them evenly.

In a large bowl, crack the 4 eggs and whisk vigorously until uniform and frothy.
Pour in the heavy cream, unsweetened almond milk, granular sweetener, vanilla extract, ground cinnamon, nutmeg, allspice, and salt.
Whisk steadily for 2 to 3 minutes until the granulated sweetener has fully dissolved into the liquid fats and spices are evenly suspended throughout.

Slowly pour the custard mixture evenly over the bread cubes in the baking dish, ensuring every top cube gets moistened.
Using the back of a wide silicone spatula, press down gently on the bread cubes to submerge them into the liquid.
Let the mixture sit undisturbed on your counter for 20 to 25 minutes. This soaking phase allows the dense crumb of low-carb bread to absorb the custard deep into its core.

Transfer the dish to the middle rack of the preheated oven at 350°F (175°C).
Bake uncovered for 40 to 45 minutes.
Watch for visual cues: the top should be puffed up, golden brown, and slightly caramelized at the edges, while the center should have just a slight, gentle jiggle when shaken. A toothpick or butter knife inserted into the center should come out moist but clean of raw egg.
Remove the dish from the oven and set it on a wire rack to rest for 10 to 15 minutes. It will deflate slightly as it cools and sets.

While the pudding cools, place a small saucepan over medium-low heat.
Melt the 4 tablespoons of butter until bubbly and fragrant.
Whisk in the heavy cream and allulose sweetener. Bring the sauce to a low, gentle simmer.
Simmer for 3 to 4 minutes, stirring constantly with a whisk, until slightly thickened and glossy.
Remove the pan from heat immediately, then stir in the vanilla extract and salt.

Warm Service: Spoon a generous square of keto bread pudding into a shallow bowl. Ladle 2 tablespoons of warm vanilla butter sauce over the top so it pools around the edges.
A la Mode: Crown each portion with a scoop of sugar-free vanilla bean keto ice cream or a dollop of fresh, unsweetened whipped cream dusted with ground cinnamon.
Pecan Crunch Variation: Fold 1/3 cup of chopped roasted pecans into the bread cubes before pouring the custard for an added textural bite.

Refrigerator: Store leftovers tightly wrapped in plastic film or sealed in an airtight container for up to 4 days.
Freezing: Wrap individual cooled slices tightly in foil, place inside a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Warm individual portions in a microwave for 30–45 seconds, or reheat in a toaster oven or standard oven at 325°F (165°C) for 8–10 minutes until heated through to restore crispness on top.

Values are calculated per serving based on 8 equal portions with glaze included: