Keto Pumpkin Bread Pudding
This Pumpkin Bread Pudding is clean keto as well as being nut free and dairy free.It tastes absolutely amazing!
Servings: 8
Calories: 236kcal
Ingredients
Pumpkin Spice Bread
- 6 eggs separated
- 27 grams egg white powder
- 1 tsp pumpkin spice
- 1 tsp gelatin
- stevia to taste
Pudding
- 2 cups coconut milk
- 4 eggs
- 65 grams xylitol 1/3 cup
- 1 tsp vanilla or vanilla stevia
- 1.5 tsp pumpkin pie spice
- 8 oz pumpkin 1 cup
Instructions
Bread Instructions
- In a mixing bowl, combine the egg whites, gelatin, stevia, and egg white powder
- Beat to stiff peaks add pumpkin pie spice and beat until mixed
- In a small bowl, beat the egg yolks slightly
- fold the egg yolks into the whipped egg whites and combine completely
- Pour batter into a silicone or parchment paper lined bread pan
- Bake at 325 F for 30 minutes
- Turn oven off and leave the loaf in the oven for 30 minutes
- Bread can be made a day in advance
Pudding
- Cube the loaf of bread into 1 Inch pieces
- Spread evenly in an 8 x 8 casserole
- In a large bowl or blender, combine the coconut milk, eggs, xylitol or stevia, vanilla, pumpkin, and pumpkin pie spice
- Pour liquid over the bread cubes and let sit for 20-25 minutes
- Bake at 350 F for 50-55 minutes
- It should be jiggly but set
- Remove from oven and serve hot or cold
- Tastes great with Keto Ice Cream
Nutrition
Calories: 236kcal | Carbohydrates: 13g | Protein: 12g | Fat: 17g | Saturated Fat: 12g | Fiber: 1g | Sugar: 1g