Keto Recipes

Buttery Keto Bread Pudding with Homemade Caramel Sauce

By Bree

Just wait until you guys try this recipe for making a buttery keto bread pudding complete with a mouthwatering homemade caramel sauce. This has become my go to keto dessert as of late and I’m convinced that once you take your very first bite, it will become your new go to option as well.

Keto Bread Pudding

How to Make Keto Bread Pudding

Here’s how quick and easy it is to prepare this deliciously buttery keto bread pudding recipe:

  • Whisk. Add the heavy cream, eggs, a low carb granulated sweetener, pure vanilla extract, melted butter, and cinnamon to a large bowl and whisk to combine.
  • Toss. Add bite sized pieces of a homemade keto bread loaf and toss to combine.
  • Prepare the baking dish. Transfer the mixture to a 9×13 inch baking dish.
  • Refrigerate. Cover the baking dish with aluminum foil and refrigerate for a minimum of one hour (or overnight).
  • Preheat the oven. Preheat your oven to 350℉.
  • Bake. Bake in the preheated oven for 30-45 minutes, or until the custard has set but still remains a little wobbly and the edges of the bread have browned.
  • Serve. Serve with the homemade caramel sauce (see below for details on how to make it).

Keto Bread Pudding

Keto Bread Pudding

Keto Bread Pudding

How to Make Homemade Caramel Sauce

And here’s everything that you’ll need to know in order to make the oh so addictive homemade keto-friendly caramel sauce:

  • Prepare the butter. Add butter to a small saucepan over medium low heat and simmer until fully browned, making sure to stir frequently.
  • Add the remaining ingredients. Add the low carb granulated sweetener, heavy cream, and a pinch of salt and stir to combine.
  • Simmer. Simmer over low heat for 15 minutes or until the sauce has thickened to your liking.
  • Set aside. Remove the sauce from the heat and set aside.

Keto Bread Pudding

3 Tips for Baking with Keto Ingredients

Here are our 3 main tips for being able to make keto baking substitutes using keto approved ingredients:

  • Always keep keto baking flours stocked. At the very least, you should always have both almond flour and coconut flour stocked in your kitchen pantry if you’re planning on doing a lot of keto baking.
  • Substitute the sugar. Another ‘must have’ item for keto baking is a substitute for refined sugar; most of our recipes keep things simple by using a low carb granulated sweetener like Stevia. Allulose is another popular option for keto dieters.
  • Ditch the gluten and starches. Avoid products that contain gluten and starches by substituting them for keto-friendly options like xanthan gum, psyllium husk, and even gelatin in some cases.

Keto Bread Pudding

Keto Bread Pudding

Use Your Homemade Caramel Sauce with These Keto Recipes

Here are a few other keto-friendly recipe ideas that you can use this yummy homemade caramel sauce with:

Keto Bread Pudding

Keto Bread Pudding

(You may also like: Keto Banana Pudding)

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Keto Bread Pudding

Buttery Keto Bread Pudding with Homemade Caramel Sauce

  • Author: Bree
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
Scale

Ingredients

For the pudding:

  • 1 homemade keto bread loaf, cut into bite size pieces (see Note*)
  • 1 cup heavy cream
  • 2 eggs
  • ¼ cup granulated Stevia or other low carb granulated sweetener
  • 1 tbsp vanilla extract 
  • 2 tbsp butter, melted 
  • 1 tsp cinnamon

 

For the caramel sauce: 

  • ¼ cup butter 
  • ¼ cup granulated Stevia or other low carb granulated sweetener 
  • ½ cup heavy cream 
  • pinch of salt 

Instructions

  1. To make the caramel sauce, add butter to a small saucepan over medium low heat and simmer, stirring frequently, until fully browned.
  2. Add the sweetener, heavy cream and salt and stir to combine.
  3. Simmer over low heat for 15 minutes or until thickened. 
  4. Remove from the heat and set aside. 
  5. To make the bread pudding, preheat oven to 350ºF. 
  6. Add the heavy cream, eggs, sweetener, vanilla extract, butter and cinnamon to a large bowl and whisk to combine. 
  7. Add the bread and toss to combine. 
  8. Transfer to a 9×13 inch baking dish. 
  9. Cover with foil and refrigerate for minimum one hour or overnight. 
  10. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. 
  11. Serve with caramel sauce.

Nutrition

  • Serving Size: 1
  • Calories: 296
  • Carbohydrates: 5.6g
  • Fat: 17.9g
  • Sugar: .9g
  • Protein: 2.3g
  • Fiber: .2g
Notes

*I used fluffy and soft keto egg loaf.

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