Ingredients:
- 2 cups of keto-friendly bread (like almond flour bread, or any other low-carb bread)
- 1 ½ cups of heavy cream
- ½ cup of unsweetened almond milk (or any other unsweetened milk alternative)
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg (optional)
- ¼ cup of erythritol (or your preferred keto sweetener, adjust to taste)
- 1 tablespoon of butter (for greasing the baking dish)
- ¼ cup of sugar-free chocolate chips or chopped nuts (optional, for extra texture and flavor)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 inch works well) with butter or oil.
- Prepare the bread: Cut the keto bread into small cubes. You can use stale or slightly toasted bread to help absorb the liquid.
- Make the custard: In a large mixing bowl, whisk together the eggs, heavy cream, almond milk, vanilla extract, cinnamon, nutmeg, and erythritol. Mix until smooth and well combined.
- Combine bread with custard: Add the cubed bread into the custard mixture and stir gently until the bread is soaked with the custard. Let it sit for 5-10 minutes so the bread absorbs more liquid.
- Bake: Pour the soaked bread and custard mixture into the prepared baking dish. Spread it evenly. You can sprinkle the sugar-free chocolate chips or chopped nuts on top if you’re using them.
- Bake in the oven: Bake for 30-40 minutes or until the bread pudding is golden brown on top and a knife inserted into the center comes out clean.
- Serve: Let the bread pudding cool slightly before serving. You can top it with some whipped cream or a drizzle of sugar-free syrup if desired.
