Low Carb Bread Pudding | Paleo, grain free, gluten free, sugar free

Low Carb Bread Pudding

A dessert staple at my Thanksgiving table every year is bread pudding. I remember hosting my mom and brother at my apartment for my first Thanksgiving when I was in college, and baking my own bread for the bread pudding. That’s how dedicated to this dessert I am. Of course, those were the high-carb days, the pre-Celiac (awareness) days, where I ate bread with abandon and sugared the heck out of everything that went in the oven. Oh, how times have changed!

Naturally, a low carb diet doesn’t really leave much room for bread pudding… but fear not! Low carb bread pudding was actually high on my priorities list for seasonal baking.. no really. I absolutely lock the heck out of  bread pudding. I cannot state that enough. It’s like a softer french toast! Your Thanksgiving or Christmas menu is going to be all the better with this low carb, grain free, gluten free, paleo version of a classic dish. The base for this holiday deliciousness is this lovely muffin recipe!

Recipes notes for low carb bread pudding:

  • Yes, this is a two part recipe, but you really don’t need to make the muffins too far in advance of making the bread pudding.
  • You could also use another low carb muffin/bread recipe in place of this one if you’re feeling adventurous! Or, if you already happen to have those on hand. 😉
  • If you prefer to use a granulated sugar substitute, you could sub 1 tbsp Swerve sweetener for the stevia in this recipe – notes on how to use Swerve here!
  • I seasoned this mixture with cinnamon because it went well with the muffins (and I’m honestly, a little too obsessed with cinnamon-flavored things), but you could sub 1 tbsp orange zest for the cinnamon, and the results would be equally amazing, and a little brighter!
  • You could also add a couple tbsp of this cranberry sauce to the mixture before pouring it over the muffins – the carbs would be negligible for the added flavor!

Low Carb Cinnamon Bread Pudding

Yield: 1 batch bread pudding

Serving Size: 1/8 batch

Calories per serving: 221

Fat per serving: 19.1g

Carbs per serving: 3.5g net

Protein per serving: 7.5g

Fiber per serving: 2.1g



  1. Preheat oven to 350. Grease (or not) a baking dish.
  2. Tear the muffins into pieces, and spread them evenly in the baking dish.
  3. Beat together eggs, coconut milk, vanilla, cinnamon and stevia until completely blended.
  4. Pour egg mixture over the crumbled muffins, making sure it's evenly distributed.
  5. Smush any muffin bits that are not soaked in the egg mixture down into the liquid and allow to sit for about 10 minutes (so everything soaks in!).
  6. Bake for 30 minutes.
  7. Bask in the glory of this holiday favorite.
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