Keto Bread Pudding Recipe - Gluten-free & Vegan

Author: Dr. Alexis McNeil

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Time to read: 13 min

Keto Peanut Butter Chocolate Chip Cookies
Plated keto bread pudding baked with Detox Desserts

Keto Bread Pudding Recipe - Gluten-free & Vegan

Prep time

45 min

Bake time

125 min

Servings

10 servings

Category

Dessert

Why you will love this keto bread pudding recipe

This might be the only low-carb, gluten-free, eggless, plant-based, sugar free, healthy keto bread pudding recipe in existence and it’s one of my top 5 favorite Detox Desserts. 


If you love bread pudding, make this recipe! Don’t let this “healthy” version scare you, it’s the absolute BEST keto bread pudding I’ve ever eaten and multiple people have shared that review. No one will ever know this ooey, gooey, decadent bread pudding is actually good & healthy for you and pretty easy to make. 


You’ll need a few warming spices, a blender and the Swaps (see below) but otherwise, there aren’t any fancy ingredients or kitchen appliances needed. 


Even though it’s fairly low calorie, this clean bread pudding is fiber-rich, so you’ll be extremely satisfied after just one serving. All other low-carb bread pudding recipes out there are loaded up with the most common food allergens like dairy (milk and butter), eggs and sometimes even gluten (vital wheat gluten is often used in keto baked goods, so you must read labels!).


Detox Desserts not only creates the most delicious, clean, nutritious, gluten-free, low-carb desserts; they’re also free from animal products making them safe for your vegan friends and family members with cardiovascular disease. Remember, Detox Desserts is the only gluten-free, vegan, paleo AND keto baking system out there. Baking with the Swaps makes it easy to accommodate pretty much every dietary restriction imaginable.

Recommended products for the best low-carb bread pudding

How the keto bread pudding made with Detox Desserts measures up

Keto bread pudding nutritional information
Keto bread pudding close up
Keto bread pudding on fork
Keto bread pudding plated

How I crafted the keto bread pudding recipe based on the original

To construct this detoxed recipe, I carefully reviewed a few 5-star traditional recipes online for bread pudding. I used some of my favorite baking blogs like ‘Sally’s Baking Addiction’, ‘Preppy Kitchen’ and ‘New York Times Cooking’. Traditionally made bread pudding starts with store bought bread, typically a sweet egg loaf like brioche or challah is recommended. The bread can be stale or past the point it would normally be enjoyed, then it’s 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 then baked into a mouth-watering decadent pudding which is usually drizzled with a sweet glaze and served warm.



For a more complicated dessert like this, I couldn’t have used a simple 1:1 Swap for Flour, Sugar, Eggs and Butter in the traditional 5-star recipe. The Swaps can create amazing breads, and I knew we’d have to create our own bread base for this pudding. I borrowed the wet to dry ingredient ratios from the DD focaccia bread recipe along with a little salt and baking powder to create a simple, low carb, high-fiber bread which worked amazingly well in this recipe. Don’t stress about baking your own bread here, it takes 5 minutes to whip up and doesn’t need to look pretty because we’ll be cutting it up to use as our bread base.


The custard recipe also needed to come from scratch in order to make this dairy and egg free, in addition to it being keto, paleo and gluten-free. I’m patting myself on the back because I nailed it on the first try. The Egg Swap won’t bake into a custard like regular eggs, so I blended it with a little Flour Swap so it would thicken as it cooked. I also infused the custard with plenty of warming spices, vanilla extract and a generous amount of Butter Swap so it’s ultra rich and decadent like a proper pudding. Remember, the Egg Swap has 50% more protein than an egg without the cholesterol so there’s no compromise in nutrition here. This detoxed bread pudding and traditional bread pudding will have the same amount of protein, but the detoxed version contains half the calories and almost no carbs. Plus, you’ll notice the added digestive benefits from the 11 big grams of soluble plant fiber coming from the whole psyllium husk contained in the Flour Swap. The combination of psyllium and inulin (Egg and Sugar Swaps) can help provide more blood sugar stability throughout your day and can keep you feeling full and satisfied. This stability keeps energy levels optimal without the normal sugar crashes one would experience eating a traditional style, carb-loaded bread pudding. One big piece of detoxed Grain-Free Swap pudding only carries 4g of net carbs (vs. 76g in regular bread pudding!) which will not only keep your body in ketosis but provides the clean fuel to keep your metabolism firing at optimal speed.


The psyllium husk and inulin are functional ingredients that help to feed and increase the number of healthy gut bacteria. Plenty of good flora in your intestines can promote a healthy immune system along with the added digestive benefits we all love with a healthy dose of fiber. Don’t forget that the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This detoxified bread pudding is not only free from all the unhealthy ingredients found in traditional dessert but it’s actually gently detoxifying to the body…double win!


Feel free to get creative with this bread pudding, the possibilities are endless! For a “spiked” bread pudding, 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. If you follow a strict diabetic or keto diet, stick with coconut flakes or nuts as your add-ins because the apple, raisins or rum will increase the carb count just a bit.


I made this recipe with both Whole-Grain and Grain-Free Flour Swaps to test both outcomes. The finished results were uniquely different but equally delicious and loved by everyone who sampled them. The Whole-Grain Swap pudding will have a few extra healthy carbs, but I love the earth flavor this version has. I also used a variety of add-ins on the Whole-Grain Swap version because I wasn’t as concerned about the carbohydrate count (remember, the carbs in the Whole-Grain Swap are SLOWLY digesting making them healthy carbs). I used dark rum as a replacement for a portion of the plant milk in the custard. I also folded in a freshly shredded apple and toasted pecans before baking and it was DELICIOUS. I kept my Grain-Free version simple without add-ins and it ended up being my favorite. The Grain-Free will give you a keto/paleo/low-carb version and it bakes up soft and gooey just like the bread pudding I remember as a kid.


Although I didn’t test this recipe using both flours in equal parts (for this recipe it would be 1 cup Whole-Grain plus 1 cup Grain Free Flour to equal the full 2 cups of Flour Swap the bread recipe calls for), that is usually my favorite taste/texture preference and I bet it would turn out amazing.


For most of my patients, I’m a big advocate for balanced macronutrient meals for breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose as your dessert to create a balanced macro dinner. If your dinner consists of just protein and veggies, I recommend eating Whole-Grain Swap pudding for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap pudding for dessert so you don’t overeat carbs at that meal. Easy, right! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

The best ingredients & substitutions for the perfect keto bread pudding

keto bread pudding ingredients
Ingredients for keto bread pudding recipe

Keto Bread ingredients:


  • 2 cups Grain-Free Flour Swap
  • 4 teaspoons baking powder (half 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 Swap½ cup Grain-Free Flour Swap
  • 1 Tablespoon vanilla extract
  • 1 cup Sugar Swap (granular)
  • 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:



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.

keto Bread (not pudding) Ingredients
Dry bread ingredients with Grain-Free Flour Swap
GF Flour Step 1 Bread pudding recipe
Dry ingredients mixed

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.

Step 3 Bread (both flours) keto bread pudding
Comparing grain-free and whole-grain version of this recipe
Step 3 keto Bread pudding
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. 

keto Bread pudding recipe Step 4
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. 

Custard Step 4-GF flour keto Bread pudding recipe

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 Step 1 keto bread pudding
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.

Tips for making the best keto bread pudding

  • Use HOT water in your Egg Swap when making your pudding and HOT water when making your bread. The warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture.
  • After mixing your wet and dry bread ingredients, let your dough rest for about 5 minutes, then mix or knead the dough by hand for another minute. This resting period gives the fiber a chance to relax and absorb the moisture from the hot water.
  • Mix your bread cubes with the pudding mixture well before baking uncovered in a well oiled baking dish.
  • Don’t skip the glaze! This buttery frosting fills all the crevices of the pudding and takes the texture and flavor to the next level. Make sure to add the glaze while your bread pudding is still warm.

Keto Bread Pudding Recipe - Gluten-free & Vegan

Prep Time Bake Time Total Time
45 minutes Bread: 35 minutes
Bread pudding: 45 minutes
2 hours 5 minutes



Servings:  10

Calories per serving: 240 kcal


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




Keto Bread Ingredients 


  • 2 cups of Grain-Free Flour Swap
  • 2 teaspoons baking powder (double for Grain-Free)
  • 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





Keto 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.


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.


4. Remove from the oven and cool on a rack while you make the custard.



Keto 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.



Keto 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.


2. Pour the glaze over your warm bread pudding making sure to fill all the crevices.


3. Serve this keto bread pudding warm.



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Nutritional information

keto Bread Pudding nutritional info

*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. 

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