This low carb bread pudding tastes SO good! It is loaded with cinnamon and chocolate, and is a fantastic sugar free and keto-friendly dessert!
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Perhaps you think I've gone completely mad by suggesting a low carb bread pudding recipe? I have to say it isn't something that I thought I would ever be eating on a low carb diet, either! However I was recently given the opportunity to try Love the Taste Bread by Thin Slim Foods. They have several flavors: Plain, Honey, Cinnamon, Everything and Rye, and I chose cinnamon!
The bread is very good – lightly toasted, lashings of butter – perfect! And at only 1g net carb per slice – I'm completely sold!
UPDATE: If you're looking for regular low carb sandwich bread, check out my NEW guide to buying low carb bread online!
But as much as I like eating it the “normal” way, the slight sweetness of it made me think of bread pudding. So I came up with this recipe that needs just SIX ingredients and I just know that you're going to love it! Oh and if you're looking for a low carb bread and butter pudding (as it is more commonly known in the UK), this is VERY similar. A traditional recipe would have raisins in, but I think that chocolate chips make a great alternative! Update: If you think you'll miss the raisins, try adding a handful of my homemade low carb dried cranberries instead!
How to Make Low Carb Bread Pudding
Cut the bread into cubes and place them in a bowl. Pour some unsweetened almond milk and melted butter over the bread – you'll get an instant cinnamon aroma! Leave the bread to soak for ten minutes.
In a separate bowl, mix together eggs and low carb sweetener (Lakanto works well – I particularly like the golden version for this recipe).
Pour the egg mixture over the bread, and add some low carb chocolate chips – I use these mini ones from Lily's.
Spoon everything into a greased baking dish, and push the bread down so that it is in the liquid as much as possible.
Bake in a preheated oven for 30 minutes or until the egg mixture has set. It smells SO good while it is cooking!!! Let cool for five minutes, then serve.
This is a fantastic dessert to enjoy on a fall or winter's evening!
- 6 slices Thin Slim cinnamon bread, cut into cubes
- 1½ cups unsweetened almond milk
- 4 tbs unsalted butter, melted
- 3 eggs
- ¼ cup low carb sweetener, eg golden Lakanto
- ½ cup mini low carb chocolate chips, eg Lily's, about 60g
- Preheat the oven to 375F.
- Place the cubed bread into a bowl. Pour the milk and melted butter over the bread and leave to soak for ten minutes.
- In a separate bowl, mix together the eggs and sweetener.
- Pour the egg mixture over the bread, and add the chocolate chips.
- Spoon everything into a greased baking dish, and push down the bread so that it is in the liquid as much as possible.
- Bake for 25-30 minutes or until the egg mixture has set. Let cool for five minutes then serve.
4g net carbs per serving
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Nutrition InformationYield 4 Serving Size Quarter of the pudding
Amount Per ServingCalories 202Total Fat 18gSaturated Fat 9gCholesterol 153mgSodium 117mgCarbohydrates 8gNet Carbohydrates 4gFiber 4gProtein 6g
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