Sugar Free Keto Cloud Bread Pudding (Low Carb, Gluten Free)

This sugar-free keto cloud bread pudding recipe is a wonderful keto dessert for the whole family! It’s gluten free, nut free and versatile! Just 1 net carb per serving!

Bread pudding is a popular dessert using stale bread, eggs, cream or milk and some kind of fat, typically butter. You can also adapt this sweet dessert bread pudding for a savory type meal using many different ingredients.

Making a low-carb bread pudding really just requires the swapping of traditional white bread for a low-carb keto bread recipe and swapping out the white refined sugars for low-carb sugar free sweeteners. 

It’s a super simple and delicious dessert to enjoy with family and friends whether they are low-carb or keto or not. 

You don’t need many ingredients at all for this easy keto cloud bread pudding!

Ingredients

You will need my keto cloud bread loaf cooked for this recipe, eggs, cream, low-carb sweetener of choice, vanilla or maple extract, and some fresh berries are optional. 

Directions

Start by preheating your oven to0 350 degrees F. Generously grease a 9 by 13 baking pan with butter or coconut oil. Set aside.

In a large mixing bowl, whisk together eggs, cream, confectioners sweetener, vanilla stevia, salt, and maple extract. Once combined, pour in cubed bread and toss together to evenly coat bread.Pour this into your baking dish.

Place cold slices of butter all over the top of the bread pudding. If using optional strawberries, randomly insert them between bread. Drizzle over the liquid Allulose if using for a bit more sweetness.

Bake 30-35 minutes until it’s set but still jiggly and puffed up. Enjoy warm out of the oven or cool, refrigerate and serve chilled!

While most bread puddings require you to dry out your bread, DO NOT DO THAT!! I have tested this recipe with my cloud bread loaf being toasted and it does not soak up the egg mixture as well. It is much better when you simply bake the bread, cool it then cut your 6 slices into cubes, no toasting needed.

CAN I USE ANOTHER KETO BREAD?

If you’re just not a fan of using my cloud bread loaf, I have made another keto bread pudding using my coconut flour bread. You can find that here, Keto Coconut Flour Bread Pudding. 

You can certainly use any keto bread you like but most do need to be toasted, but not the cloud bread loaf. 

To make my Cloud Bread Loaf dairy free, simply swap out the whey protein powder used for egg white protein powder. You need to also swap out the sour cream used in this recipe for a dairy free sour cream or yogurt or  canned coconut cream. To then make the Cloud Bread Pudding dairy free you will need to swap out the heavy cream in the below recipe with another dairy free cream or milk option. I would suggest unsweetened coconut milk you can find in the refrigerator section where all the other milks are located. 

If you’re not a fan of the liquid flavored stevias I use in this recipe, you do have some other options. One of our newer favorite low carb sweeteners that doesn’t leave an aftertaste, is Better than Sugar by Sweetleaf. They have a confectioners powdered sweetener and they also have a granulated option. It’s a combination of erythritol and stevia and has plenty of sweetness as sugar would provide.

 Swerve confectioners sweetener is low carb, but doesn’t have as much sweetness and you may need to use a bit more to get this as sweet as you like or do like I did in this recipe and also use liquid stevia.  We love liquid Allulose but again it isn’t as sweet as using the Better than Sugar sweetener. Allulose comes in a granulated form as well but for the topping of this keto cloud bread pudding using the liquid form is best. 

Use my updated Sweetener Conversion chart to look up the different sweetener options and find the right amount to use. 

Store any leftover cloud bread pudding in an airtight container in the fridge for up to 5 days. You could reheat pieces in the microwave for about 30 seconds if you’d like it warm or in the oven at a very low heat, about 300 degrees F for just 10-15 minutes to warm through. You could also just enjoy this cold from the fridge which I personally think is the best way to eat it. 

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Sugar Free Keto Cloud Bread Pudding

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Prep Time 15 minutes

Cook Time 30 minutes

Servings 12 servings

Calories 278kcal

Author Brenda Bennett/Sugar-Free Mom

Ingredients

Instructions

  • Preheat oven to0 350 degrees F. Generously grease a 9 by 13 baking pan with butter or coconut oil. Set aside.

  • In a large mixing bowl, whisk together eggs, cream, confectioners sweetener, vanilla stevia, salt, and maple extract. Once combined, pour in cubed bread and toss together to evenly coat bread.

  • Pour this into your baking dish. Place cold slices of butter all over the top of the bread pudding. If using optional strawberries, randomly insert them between bread. Drizzle over the liquid Allulose if using.

  • Bake 30-35 minutes until it’s set but still jiggly and puffed up. Enjoy warm out of the oven or cool, refrigerate and serve chilled!

Notes

Net Carbs: 1g

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 1g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 158mg | Potassium: 37mg | Sugar: 1g | Vitamin A: 368IU | Calcium: 16mg | Iron: 1mg

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