Keto Bread & Butter Pudding

Clearly, I can be a bit slow because recently I saw a post from a keto friend using 90 second bread.

I was like “What is this magical bread?” and did some research. Well. I have been cooking, creating and eating a steady diet of 90 second bread variations ever since.

It’s so quick, delicious and versatile and (duh) only takes 90 seconds to make. I added a teaspoon of Swerve and ¹/₄ teaspoon of cinnamon to a standard 90 second bread recipe to make this base.

This low-carb bread and butter pudding is so close to the real thing that I don’t think most people would even know that it’s keto. Serve with thick whipped cream or keto ice cream. Enjoy!

If you don't have a microwave, you can make the keto bread in the oven. To do that, simply mix all of the bread ingredients and pour into a 20 x 20 cm (8 x 8 inch) baking tray. Bake in the oven preheated to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 20-25 minutes or until cooked through. Once cooked, a wooden stick inserted in the dough should come out clean.

Step-by-step

1. To make the 90-second bread, mix together 1 large egg, 3 tablespoons of almond flour, ¹/₂ tsp baking powder, 1 tbsp melted ghee, 1 teaspoon of granulated sweetener, and ¹/₄ cinnamon.

2. Pour the batter in a one-cup (240 ml/ 8 fl oz) ramekin and microwave for 90 seconds. Tip out and let cool. Repeat until you have four breads.

   

3. Cut the bread rounds in half and spread one side generously with butter.

4. Grease an ovenproof dish and tear the bread into rough chunks, layering them in the dish.

   

5. Combine the almond milk and cream in a small saucepan and heat gently until hot. Remove from heat and set aside to cool.

6. Place eggs, vanilla and Swerve in a mixer bowl and whisk on high for approx. 5 minutes until light and airy.

7. Turn the mixer to low and slowly drizzle the warm (not hot) milk mixture in.

   

8. Scatter the nutmeg over the bread and then pour the milk mixture over. Sit for 30 minutes to allow it to absorb.

   

9. Meanwhile, preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Bake for 45 minutes.

   

10. Remove from the oven and let it sit for a few minutes before serving. Store, covered, in the refrigerator for up to 5 days.

    

Recipe

Keto Bread & Butter Pudding

★★★★★4.6 (262 ratings)

A healthy take on a traditional British recipe. This easy low-carb dessert is made with our easy 90-second ...

Hands on

20m

Overall

1h 30m

Servings

4

4.2 g

Net carbs

14 g

Protein

48.2 g

Fat

512

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 90-Second Keto Bread:
• 4 large eggs
• 12 tbsp almond flour (72 g/ 2.5 oz)
• 2 tsp gluten-free baking powder
• 4 tbsp melted ghee, coconut oil or mild tasting olive oil (60 ml/ 2 fl oz)
• 4 tsp granulated Swerve or Erythritol (16 g/ 0.6 oz)
• 1 tsp cinnamon
• Bread & Butter Pudding:
• 3 tbsp + 1 tsp butter, softened (50 g/ 1.8 oz)
• 1 cup unsweetened almond milk or cashew milk (240 ml/ 8 fl oz)
• ¹/₄ cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
• 2 large eggs
• ¹/₄ cup granulated Swerve or Erythritol (50 g/ 1.8 oz)
• 1 tsp sugar-free vanilla extract or ¹/₄ tsp vanilla bean powder
• ¹/₂ tsp nutmeg or more cinnamon

Instructions

1. To make the 90-second bread, mix together 1 large egg, 3 tablespoons of almond flour, ¹/₂ tsp baking powder, 1 tbsp melted ghee, 1 teaspoon of granulated sweetener, and ¹/₄ cinnamon.

2. Pour the batter in a one-cup (240 ml/ 8 fl oz) ramekin and microwave for 90 seconds. Tip out and let cool. Repeat until you have four breads.

3. Cut the bread rounds in half and spread one side generously with butter.

4. Grease an ovenproof dish and tear the bread into rough chunks, layering them in the dish.

5. Combine the almond milk and cream in a small saucepan and heat gently until hot. Remove from heat and set aside to cool.

6. Place eggs, vanilla and Swerve in a mixer bowl and whisk on high for approx. 5 minutes until light and airy.

7. Turn the mixer to low and slowly drizzle the warm (not hot) milk mixture in.

8. Scatter the nutmeg over the bread and then pour the milk mixture over. Sit for 30 minutes to allow it to absorb.

9. Meanwhile, preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Bake for 45 minutes.

10. Remove from the oven and let it sit for a few minutes before serving. Store, covered, in the refrigerator for up to 5 days.

Nutrition per serving

Carbs 3%Protein 11%Fat 86% of calories

Net carbs

4.2 g

Total carbs

21.9 g

Fiber

2 g

Sugars

2.4 g

Protein

14 g

Fat

48.2 g

Saturated fat

22.1 g

Calories

512 kcal

Sodium

444 mg · 19.3% RDA

Magnesium

67 mg · 16.7% RDA

Potassium

334 mg · 16.7% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Almond flour (blanched ground almonds, almond meal)	1.6 g	3.9 g	9.5 g	106
Baking powder, gluten-free	0.5 g	0 g	0 g	3
Ghee	0 g	0 g	15 g	136
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.2 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0.1 g	10.1 g	90
Almond milk natural (unsweetened)	0.2 g	0.3 g	0.7 g	8
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.6 g	0 g	0 g	3
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Nutmeg, spices	0.1 g	0 g	0.1 g	1
Total	4.2 g	14 g	48.2 g	512

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian