Gluten Free Low Carb Keto Pumpkin Bread Pudding

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Prep Time 10

Cook Time 30

Total Time 50

Servings servings

Calories 137kcal

Author Brenda Bennett | Sugar-Free Mom

6 slices Low Carb Cottage Cheese Pumpkin Bread (my keto recipe)
6 eggs slightly beaten, room temperature
1 cup pumpkin puree ( not pumpkin pie filling) I used canned but homemade pumpkin puree can be used.
1 cup heavy cream
1/2 cup monk fruit allulose brown sugar sub
2 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
1 tsp pumpkin liquid stevia optional
optional: raw pumpkin seeds, sugar free chocolate chips

Cut bread into cubes and lay on a baking sheet, leave on your counter, uncovered, to dry out 2-4 hours or overnight.
Preheat oven to 350 degrees.
Grease or line with parchment paper an 9 by 9 square baking dish. (I used my Caraway pan) Use code sugarfreemom10 at checkout.
In a large mixing bowl, whisk together all wet ingredients except optional pumpkin seeds. Set aside.
Place bread cubes into the baking dish.
Pour egg cream mixture over cubed bread.
Top with optional pumpkin seeds and chocolate chips if desired.
Bake 30 minutes or until center is cooked through, check if a skewer in center comes out clean and the top is golden brown.
Enjoy warm or allow to cool, cover with plastic wrap then refrigerate.
Keep refrigerated until ready to serve.
Top with sugar free whipped cream and sugar free maple syrup.
Store leftovers in an airtight container in the fridge for up to 7 days.

This recipe was first published in November 2014.

2 g net carb per serving. There are 12 servings in this bread pudding.