Decadent Keto Bread Pudding with Vanilla Cream Sauce (Low-Carb & Gluten-Free Dessert!)

Decadent Keto Bread Pudding with Vanilla Cream Sauce (Low-Carb & Gluten-Free Dessert!)

Indulge in a warm, comforting classic with this Decadent Keto Bread Pudding! This recipe features a specially crafted low-carb “bread” that soaks up a rich, sweet vanilla cream sauce, baked until golden and bubbly. It’s the perfect guilt-free dessert or a special occasion treat that truly tastes amazing.

Yields: 6-8 servings Prep time: 20-25 minutes Cook time: 45-50 minutes (bread) + 10 minutes (sauce) + 30 minutes (pudding bake) Cooling time: 30 minutes (bread)

Ingredients:

For the Keto Bread Base:

• 1 cup super-fine blanched almond flour
• ¼ cup golden ground flaxseed meal
• ¼ cup psyllium husk powder (ensure it’s powdered for consistency)
• 1 tablespoon coconut flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 1 cup boiling water
• 2 large egg whites
• 1 large egg (whole)
• 2.5 teaspoons apple cider vinegar
• Coconut oil (or butter) for greasing a 9 or 10-inch cast iron skillet

For the Vanilla Cream Sauce:

• 2 cups heavy whipping cream
• 8 tablespoons (1 stick) unsalted butter
• ¼ cup powdered Swerve (or other keto-friendly powdered erythritol blend)
• 10 drops liquid stevia (or adjust to taste)
• 2 teaspoons vanilla extract

Equipment:

• 9 or 10-inch cast iron skillet (or similar oven-safe dish)
• Large mixing bowl
• Small mixing bowl
• Whisk
• Medium saucepan
• Rubber spatula

Instructions:

Part 1: Prepare the Keto Bread Base

1. Preheat Oven & Grease Skillet: Preheat your oven to 350°F (175°C). Liberally grease your 9 or 10-inch cast iron skillet with coconut oil (or butter), ensuring all surfaces are well-coated to prevent sticking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, flaxseed meal, psyllium husk powder, coconut flour, baking powder, and sea salt. Ensure there are no lumps.
3. Combine Wet Ingredients: In a separate small bowl, whisk together the egg whites, whole egg, and apple cider vinegar.
4. Mix Dough: Pour the wet egg mixture into the dry flour mixture. Mix with a whisk until just combined. The mixture will be thick and appear somewhat chunky, which is perfectly normal for this type of dough.
5. Add Boiling Water: Pour the boiling water into the dough mixture. Continue whisking vigorously for about 15-30 seconds until the mixture begins to thicken and forms a loose, cohesive dough consistency. It will thicken quickly.
6. Shape & Bake Bread: Immediately transfer the dough into the greased cast iron skillet. Using your hands (you can lightly wet them to prevent sticking) or a rubber spatula, press the dough down evenly to cover the bottom of the skillet.
7. Bake Bread: Bake for 45-50 minutes, or until the bread is golden brown on top and feels firm to the touch.
8. Cool Bread: Remove the skillet from the oven and set the bread aside to cool completely in the skillet. This cooling time is crucial for the bread to set and firm up before tearing. This may take at least 30 minutes.

Part 2: Prepare the Vanilla Cream Sauce

1. Re-Preheat Oven (for Pudding): While the bread cools, preheat your oven again to 350°F (175°C) for the final baking step.
2. Melt & Simmer: In a medium saucepan, add the heavy whipping cream, butter, powdered Swerve, and liquid stevia.
3. Gentle Boil & Simmer: Bring the mixture to a very light boil over medium-low heat (you’ll see tiny bubbles just beginning to form around the edges). Immediately reduce the heat to low and simmer for 10 minutes, stirring frequently, to allow the flavors to meld and the sauce to thicken slightly. Avoid a strong, rolling boil.
4. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract until well combined.
5. Reserve Sauce: Set aside about ½ cup of this warm sauce to be used for serving later.

Part 3: Assemble & Bake the Bread Pudding

1. Tear Bread: Once the keto bread is cool, tear it into small, bite-sized pieces (about 1-inch chunks). Place these torn bread pieces back into the same cast iron skillet (or a clean, similar-sized oven-safe dish if preferred), spreading them out evenly.
2. Pour Sauce: Pour the remaining warm vanilla cream sauce evenly over the torn bread pieces in the skillet, ensuring all the bread is well saturated. Gently press the bread down to help it absorb the sauce.
3. Final Bake: Place the skillet back into the preheated oven. Bake for 30 minutes, or until the bread pudding is golden, bubbly, and the sauce has thickened and been absorbed.
4. Serve & Enjoy! Remove from the oven. Let cool for a few minutes. Drizzle the reserved ½ cup of vanilla cream sauce over the top before serving warm. This bread pudding is fantastic on its own or with a side of keto whipped cream.

Recipe Analysis & Dietary Classification

This Keto Bread Pudding recipe is an exceptional, truly decadent, and highly compliant option for your app!

• High Protein: Moderate protein from eggs, flax, and dairy.
• Low-Carb: Yes, this recipe is very low-carb. All ingredients are carefully selected to minimize carbohydrate content, relying on keto-friendly flours and sweeteners.
• Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
  • Sweeteners: Uses Swerve (erythritol blend) and liquid stevia, which are excellent keto-friendly choices.
  • Flours: Almond, flax, psyllium, and coconut flours are standard keto alternatives.
• Gluten-Free: Yes, this recipe is naturally gluten-free.