Keto Bread Pudding Recipe - Gluten-free & Vegan
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Time to read: 10 min
Plated keto bread pudding baked with Detox Desserts
Keto Bread Pudding Recipe - Gluten-free & Vegan
45 min
75 min
10 servings
Dessert
Table of contents
Why you will love this keto bread pudding recipe Our Detox bundle for Healthy bread pudding, sugar-free & gluten-free How the keto bread pudding made with Detox Desserts measures up How I crafted the keto bread pudding recipe based on the original The best ingredients & substitutions for the perfect keto bread pudding Try our gluten-free, vegan, paleo AND keto baking system Step-by-step: How to make low-carb bread pudding Bread Instructions Pudding Instructions Glaze Instructions How to store your low-carb bread pudding Tips for making the best keto bread pudding Recipe Card Nutritional information Explore more keto recipes
Why you will love this keto bread pudding recipe
This might be the best keto, gluten-free, eggless, plant-based, sugar-free, healthy bread pudding recipe in existence. I’m calling all the bread pudding lovers to give this healthier version a try. It’s equally delicious, better for your body, and requires no fancy ingredients. There are more reasons to add this recipe to your festive baking list:
- It’s Gut Positive - This recipe stands out with its high fiber content that nourishes the good gut bacteria. It’s, of course, gluten-free and free from any additives likely to irritate the digestive system.
- Sweet as Honey - Our keto bread pudding is sugar-free but tastes just as luscious as any sugar-loaded dessert.
- Fiber-rich and Satisfying - Our flour swaps create a fiber-loaded bread base that quickly fills your stomach. A single serving will be enough to satisfy your hunger (and cravings).
- Perfect for Your Allergies - Many keto bread pudding recipes you find online contain common food allergens like dairy, eggs, or gluten. Our Detox recipe is free from any such ingredient, a sigh of relief for food-sensitive people.
- Vegan Friendly - Lastly, this detox dessert contains zero animal products and is a friendly indulgence for vegans.
Our Detox bundle for Healthy bread pudding, sugar-free & gluten-free
Detox vs. Regular Bread Pudding - Nutrients Breakdown
How Does Our Keto Version Benefit Your Body?
Protein:
Our Egg Swap has 50% more protein than an egg without cholesterol or allergy triggers. The Grain-Free Flour and Butter Swaps also contain more protein than regular flour and butter. The Swap ingredients work together to provide a balanced macronutrient dessert that will nourish and satisfy the body.
Fiber:
The 11 big grams of soluble plant fiber coming from the whole psyllium husk in our Flour Swap provides digestive benefits. The combination of psyllium and inulin (Egg and Sugar Swaps) keeps you feeling full while feeding your friendly gut bacteria. Psyllium also binds toxins in your intestines and helps clear them from the body, promoting detoxification.
Carbs and Sugar:
One serving of detoxed Grain-Free Swap pudding has only 4g of net carbs. This amount is ideal for keeping your body in ketosis and optimizing metabolism. The inulin in the sugar swap helps provide more blood sugar stability and keeps energy levels optimal throughout the day.
Fats & Cholesterol:
Forget about these terms when baking with Detox Desserts! All our Swaps are free from even traces of bad fats and cholesterol, promoting a heart-healthy dietary pattern.
How I Crafted a Healthy Bread Pudding Recipe
Traditionally, bread pudding is made with store-bought bread, which is not gluten-free, nor dairy-free. The bread is then drenched in a custard mixture using milk, sugar, eggs, butter, and a combination of spices like allspice, cinnamon, cardamom, and nutmeg. The custard is folded into the bread and then baked into an indulgent pudding with a sweet glaze.
To create a detoxed keto version of this recipe, I used the Swap ratios from the DD focaccia bread recipe to make a simple, low-carb, high-fiber bread, which worked amazingly well. For custard, I blended the Egg Swap with a little Flour Swap to make it thick. I also infused the custard with plenty of warming spices, vanilla extract, and Butter Swap so it’s ultra-rich in flavor.
For a “spiked” bread pudding, you can substitute ¼ cup dark rum + ¾ cup plant milk for the 1 cup of plant milk in the custard recipe. Before baking, consider folding in about ½ cup toasted pecans, toasted coconut flakes, raisins, shredded apple, or even sugar-free chocolate chips for added texture and flavor. In short, feel free to get creative with this bread pudding; there are no limitations in the spiked version!
Choosing Between Whole-Grain vs Grain-Free Floor Swap
I made this healthy bread pudding recipe with both Whole-Grain and Grain-Free Flour Swaps, and the results were equally delicious. The Whole-Grain Swap pudding will have a few extra healthy carbs and the consistency of a traditional pudding. The Grain-Free version will give you keto/paleo/low-carb benefits, and it bakes up soft and gooey.
Try this easy calculation to select the best flour swap for a balanced macronutrient meal. If your meal consists of just protein and veggies, I recommend making Whole-Grain Swap pudding to serve as a healthy carb source. However, if your meal already has a good carb source, choose the Grain-Free Swap so you don’t overeat carbs. Easy, right?!
The best ingredients & substitutions for the perfect keto bread pudding
Ingredients for keto bread pudding recipe
Keto Bread ingredients:
- 2 cups Grain-Free Flour Swap (Whole-Grain Flour Swap works great too, but isn't keto)
- 4 teaspoons baking powder (2 tsp for Whole-Grain version)
- 1 teaspoon fine salt
- 2 cups water (HOT)
Keto Pudding ingredients:
- 2 Egg Swaps
- 1 cup unsweetened plant milk (or ¼ cup dark rum + ¾ cup plant milk for ‘spiked’ version)
- ½ cup Butter Swap
- ½ cup Grain-Free Flour Swap
- 1 Tablespoon vanilla extract
- 1 cup Granular Sugar Swap
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon All-Spice
- ½ teaspoon ginger
- optional add-ins: ½ cup toasted pecans, toasted coconut flakes, raisins, 1 medium shredded apple
Keto glaze ingredients:
- 1 cup Powdered Sugar Swap
- 2 Tablespoons Butter Swap
- 2+ Tablespoons hot water (add slowly until smooth, drippy consistency is achieved)
Try our Gluten-free, Vegan, paleo and Keto Baking System
Step-by-step: How to make low-carb bread pudding
Bread Instructions
Preheat the oven to 400 degrees. Line a 9” cake pan with parchment paper.
1. Mix the dry bread ingredients well then add the hot water and stir until well combined and no lumps remain.
Dry bread ingredients with Grain-Free Flour Swap
Dry and wet ingredients mixed, dough resting
2. Let the dough rest for about 5 minutes while the fiber absorbs the excess moisture. Mix again for 1 more minute using a flat spatula or your hands to knead well.
3. Press evenly into your parchment lined pan. Bake for 10 minutes at 400 degrees, then TURN DOWN THE OVEN to 350 degrees and bake for 25-30 more minutes until golden around the edges and done.
Comparing grain-free and whole-grain version of this recipe
Comparing grain-free and whole-grain version of this recipe
4. Remove from the oven and cool on a rack while you make the custard.
Comparing grain-free (right) and whole-grain (left) version of this recipe
Pudding Instructions
Preheat the oven to 350 degrees. Oil a 9-10” glass pie dish well. A 9x9” square pan also works well if you're using additional add-ins.
1. Prepare your custard by putting the Egg Swap, plant-based milk, Butter Swap, Flour Swap and vanilla extract in a high speed blender. Blend on high for about 1 minute until smooth. The blending process breaks down the psyllium husk so your finished pudding has a smoother consistency.
2. Add the blended mixture, Sugar Swap, salt and spices to a small saucepan and boil on medium for about 5 minutes stirring constantly.
3. Cut your bread into 1” cubes and place them into a well greased 9-10” pie dish (or slightly larger if using a lot of add-ins).
4. Pour the custard mixture over the bread cubes and mix well, then fold in the add-in ingredients like nuts or fruit.
5. Bake uncovered for about 45 minutes at 350 degrees until done. It will puff up dramatically while it bakes then fall slowly when it’s removed from the oven as it cools (the Grain-Free pudding will fall more than the Whole-Grain).
6. Allow your pudding to cool for about 15-20 minutes, then prepare the glaze.
Glaze Instructions
1. Add 2 Tbsp Butter Swap to 1 cup of Powdered Sugar Swap in a small bowl. Then slowly add hot water while mixing until a smooth and drippy consistency is achieved.
Glaze made with Sugar Swap
2. Pour the glaze over your warm bread pudding making sure to fill all the crevices.
3. Serve this bread pudding warm.
Typically I say to give your Detox Desserts an overnight chill in the fridge before indulging. I ate a warm bowl about an hour after I pulled it out of the oven…it was AMAZING! It did get even better after the overnight chill, so I’ll leave this up to you.
How to store your low-carb bread pudding
Store covered tightly in the fridge for up to 5-7 days or wrap your pudding tightly and freeze for long term storage up to 3 months.
Reheat the pudding in your oven or microwave.
Expert Tips for Better Taste and Texture
Use HOT water in your Egg Swap when making your pudding and HOT water when making your bread. The warmth helps the psyllium husk open up and absorb the moisture.
Make sure your Butter Swap is well stirred and at room temperature before making your bread pudding. Oil separation is normal in the Butter Swap. If you have trouble stirring your Butter Swap, pour the entire jar into a high-speed blender. Your Butter Swap will stay smooth for a couple of months after a minute in the blender.
Don’t forget to let your dough rest for about 5 minutes after mixing your wet and dry bread ingredients. This resting period allows the fiber to absorb the moisture from the hot water. Your dough will noticeably thicken after the resting period.
Mix your bread cubes with the pudding mixture well before baking.
Add the glaze while your bread pudding is still warm. This buttery frosting adds a burst of sweetness, fills the crevices in the pudding, and takes the flavor to the next level.
Keto Bread Pudding Recipe - Gluten-free & Vegan
| Prep Time | Bake Time | Total Time | |
| 45 minutes | Bread: 35 minutes Bread pudding: 45 minutes |
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Servings: 10
Calories per serving: 240 cal
Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.
Keto Bread Ingredients
- 2 cups of Grain-Free Flour Swap (Whole-Grain Flour Swap works great too, but isn't keto)
- 4 teaspoons baking powder (2 tsp Whole-Grain)
- 1 teaspoon fine salt
- 2 cups water (HOT)
Keto Pudding Ingredients
- 2 Egg Swaps
- 1 cup unsweetened plant milk (or ¼ cup dark rum + ¾ cup plant milk for ‘spiked’ version)
- ½ cup Butter Swap
- ½ cup Grain Free Flour Swap
- 1 Tablespoon vanilla extract
- 1 cup Granular Sugar Swap
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon All-Spice
- ½ teaspoon ginger
- optional add-ins: ½ cup toasted pecans, toasted coconut flakes, raisins, 1 medium shredded apple
Keto Glaze Ingredients
- 1 cup Powdered Sugar Swap
- 2 Tablespoons Butter Swap
- 2+ Tablespoons hot water (add slowly until smooth, drippy consistency is achieved)
Keto Bread Instructions
1. Preheat the oven to 400 degrees. Line a 9” cake pan with parchment paper.
2. Mix the dry bread ingredients well, then add the hot water and stir until well combined and no lumps remain.
3. Let the dough rest for about 5 minutes and knead for one more minute.
4. Press evenly into the pan. Bake at 400 degrees and then turn down the heat to 350 degrees after 10 minutes. Bake for 25-30 more minutes until golden. Remove from the oven and cool on a rack.
Keto Pudding Instructions
1. Preheat the oven to 350 degrees. Oil a 9-10” glass pie dish or use a larger 9x9” square pan if you plan on additional add-ins like pecans, raisins, or chocolate chips.
2. Blend the Egg Swap, plant-based milk, Butter Swap, Flour Swap, and vanilla extract in a high-speed blender for about 1 minute until smooth.
3. Add the blended mixture, Sugar Swap, salt, and spices to a small saucepan and boil on medium for about 5 minutes, stirring constantly.
4. Cut your bread into 1” cubes and place them in the prepared dish or pan.
5. Pour the custard mixture over the bread cubes and mix well, then fold in the add-in ingredients like nuts or fruit.
6. Bake uncovered for about 45 minutes at 350 degrees until done.
7. Allow your pudding to cool for 15-20 minutes, then prepare the glaze.
Keto Glaze Instructions
1. Mix butter swap with powdered sugar swap in a small bowl. Slowly add hot water while mixing until smooth and drippy.
2. Pour the glaze over your warm bread pudding, filling all the crevices.
3. Serve this healthy bread pudding warm.
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Nutritional information
*An important note on carbs:
Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs.
