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Keto Bread Pudding (Rich, Custardy, and Shockingly Low-Carb)
A classic comfort dessert reinvented with cottage cheese for a silky custard and finished with warm salted caramel.
Bread pudding is one of those desserts that feels timeless. Warm, soft cubes of bread soaked in custard, baked until golden, and spooned into bowls while still steaming. It’s nostalgic, indulgent, and deeply comforting — exactly the kind of dessert people assume is off-limits on keto.
This version proves otherwise.
This keto bread pudding keeps everything people love about the original — the creamy interior, the lightly crisp top, the vanilla-and-spice aroma — while quietly removing the sugar and starch. The secret isn’t just keto bread. It’s the custard itself. By blending full-fat cottage cheese directly into the base, the pudding becomes richer, creamier, and more satisfying than many traditional versions, all without flour or cornstarch.
Finished with a simple salted caramel sauce made with Swerve, this dessert feels restaurant-worthy while staying firmly low-carb. It’s perfect for holidays, dinner parties, or nights when you want a real dessert — not a compromise.
Why This Keto Bread Pudding Works
Cottage Cheese Creates a Silky Custard
Blended smooth, cottage cheese disappears into the custard, adding body, protein, and creaminess without making the pudding dense or eggy. It behaves like a thickened cream base, giving the dessert structure without starch.
Toasted Keto Bread Absorbs Without Turning Mushy
Lightly drying the bread first is critical. Keto bread doesn’t behave like traditional brioche, but toasting gives it enough structure to soak up custard while still holding shape.
Extra Egg Yolks Add Richness
Using whole eggs plus yolks creates a custard that sets softly instead of baking up firm or rubbery.
A Butter–Sweetener Finish Mimics Classic Bread Pudding
The butter drizzle on top melts into the pudding as it bakes, creating a golden, slightly crisp surface similar to traditional versions made with sugar.
Salted Caramel Completes the Dessert
The caramel sauce adds contrast — warm, sweet, and lightly salty — making the dish feel indulgent rather than “diet.”
Ingredient Notes
Keto Bread
Use a brioche-style or sweet keto loaf for best results. Avoid very dense or seedy breads, which won’t absorb custard evenly.
Cottage Cheese
Full-fat is essential. Low-fat versions add water and weaken the custard. Blending fully is non-negotiable.
Heavy Cream + Almond Milk
The combination balances richness and pourability. All cream works, but the texture becomes heavier.
Sweetener
Granular Swerve works best in the custard. Confectioners Swerve dissolves more smoothly in the caramel sauce.
Spices
Cinnamon and nutmeg provide warmth without overpowering the custard.
Xanthan Gum (Optional)
Only needed if you prefer a thicker, spoon-coating caramel sauce.
Technique Breakdown
Why Toasting the Bread Matters
Fresh keto bread absorbs liquid unevenly and can collapse. Toasting removes surface moisture so the cubes soak evenly and hold structure.
Why the Custard Is Blended
Blending ensures:
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No cottage cheese curds
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No egg streaks
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A uniform, pourable custard
The goal is smooth — not aerated.
Why the Pudding Rests Before Baking
Allowing the bread to soak ensures even hydration and prevents dry pockets.
Why Slight Softness in the Center Is Ideal
Bread pudding continues to set as it cools. Pulling it while the center is still tender ensures a creamy interior.
Step-by-Step Method
1. Prepare the Bread
Preheat oven to 350°F (175°C).
Cut keto bread into 1-inch cubes. Spread on a baking sheet and toast 8–10 minutes, just until lightly dry.
2. Make the Custard
In a blender, combine:
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Cottage cheese
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Heavy cream
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Almond milk
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Eggs and yolks
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Granular Swerve
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Vanilla, cinnamon, nutmeg, and salt
Blend until completely smooth and pourable.
3. Assemble
Grease an 8×8-inch baking dish.
Add bread cubes, pour custard evenly over top, and gently press so all bread absorbs liquid.
Rest 10 minutes.
4. Butter Drizzle
Mix melted butter with Swerve and drizzle evenly over the top.
5. Bake
Bake uncovered 35–40 minutes, until golden and set with a slightly soft center.
Cool 10 minutes before serving.
Salted Caramel Sauce
Melt butter over medium heat.
Whisk in confectioners Swerve and cook briefly.
Slowly add cream, whisking constantly. Simmer until smooth.
Add xanthan gum if desired, then stir in salt and vanilla.
Serve warm.
Serving Suggestions
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Serve warm for maximum comfort
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Add whipped cream or mascarpone
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Dust lightly with confectioners Swerve
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Sprinkle extra cinnamon or nutmeg
This dessert is excellent on its own but pairs beautifully with coffee or espresso.
Make-Ahead, Storage, and Reheating
Refrigerator
Keeps 4 days, covered.
Reheating
Warm gently in the microwave or oven. Add caramel just before serving.
Freezing
Bread pudding freezes well without sauce. Thaw overnight and reheat.
Variations
Pumpkin Bread Pudding
Add ½ cup pumpkin purée and extra cinnamon.
Chocolate Chip Version
Add sugar-free chocolate chips to the bread layer.
Bourbon-Style Caramel
Add a teaspoon of bourbon extract to the sauce.
Dairy-Heavy Custard
Use all heavy cream for a richer result.
Frequently Asked Questions
Does this taste like cottage cheese?
No. Once blended and baked, it’s completely undetectable.
Can I use cream cheese instead?
No. Cream cheese creates a heavier, less custardy texture.
Can I skip the caramel sauce?
Yes, but it elevates the dessert significantly.
Is this good for holidays?
Absolutely. It’s one of the most “normal-feeling” keto desserts.
Recipe Card
Keto Bread Pudding
Ingredients
Bread Pudding
4 cups cubed keto bread (about 6 oz)
1 cup full-fat cottage cheese
¾ cup heavy cream
½ cup unsweetened almond milk
3 large eggs
2 egg yolks
½ cup granular Swerve
2 tsp vanilla extract
½ tsp cinnamon
⅛ tsp nutmeg
Pinch salt
Butter Drizzle
2 Tbsp butter, melted
1 Tbsp granular Swerve
Salted Caramel Sauce
2 Tbsp butter
¼ cup confectioners Swerve
¼ cup heavy cream
⅛ tsp xanthan gum (optional)
Pinch sea salt
¼ tsp vanilla
Instructions
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Toast bread cubes.
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Blend custard ingredients until smooth.
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Combine bread and custard; rest 10 min.
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Drizzle butter mixture over top.
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Bake at 350°F for 35–40 min.
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Prepare caramel sauce and serve warm.
Nutrition (Per Serving — 1/6)
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Calories: 320
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Fat: 26 g
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Protein: 14 g
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Total Carbs: 9 g
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Fiber: 5 g
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Net Carbs: 4 g
Whole Pan:
1,920 calories | 156 g fat | 84 g protein | 24 g net carbs