Vegan Keto Eggnog Bread Pudding (gluten-free, nut-free)

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Hello, friends! It’s late December and I hope you’re feeling as festive as I am. “Festive” to me means baking vegan keto versions of all my favorite holiday treats and this week I’m tackling bread pudding. I know what you must be thinking – “but isn’t bread pudding mainly made up of bread…and eggs? How can this be remotely low carb or vegan?” And yes, yes it is. Fortunately, there’s a solution!

A few months ago, I was hanging out with a friend of mine who also eats a vegan ketogenic diet and she offered me some toast for breakfast on what was the most bread-like and delicious keto-friendly bread from a company called Carbonaut. I was totally blown away – not only was this bread completely vegan and gluten-free, but it was soft and actually tasted like bread you might get from a bakery. The macros are also great – the gluten-free bread has only 1 gram of net carbs per serving and contains up to 14 grams of fiber for just 50 calories. Plus, it’s totally nut-free, which is such a rarity with keto products.

Anywho, I became slightly obsessed with this miracle bread, and decided I would make some of my favorite bread-based recipes with it, starting with one of my favorite desserts – bread pudding. Not long after writing this plan down in my recipe spreadsheet, I received an email from Carbonaut themselves, offering to send me bread! I obviously jumped at the chance, and here we are now.

For those of you who aren’t familiar with bread pudding – it’s a lot like french toast, just in a casserole form. I decided to go with an eggnog flavor profile because Christmas is coming up, and I also just really like nutmeg, but you can add whatever spices you’d like!

Notes on Making Vegan Keto Eggnog Bread Pudding (gluten-free, nut-free)

  • As I mentioned above, I used Carbonaut bread to make this recipe – these vegan and keto breads are currently available across the US at Target, Sprouts, Costco and Whole Foods.
  • I used the gluten-free white bread variety, but there are also gluten-free seeded and cinnamon raisin breads as well.
  • To keep this recipe super low-carb, I used lupin flour to thicken the “custard.” If you can’t find lupin flour, both soy flour and chickpea flour will work as well, just keep in mind that those options are higher in carbs (though even using the chickpea flour only adds 3g of net carbs per serving).
  • I like to top my bread pudding with powdered sugar-free sweetener and sugar-free maple-flavored syrup (the sweeteners and syrup I use are from Lakanto and you can save 15% with the code MeatFreeKeto!).
  • The rum extract is optional here, but adding it in makes this bread pudding taste more like eggnog.
  • I strive to provide accurate nutrition information, but different brands and varieties of ingredients will have varying nutritional profiles, so your calculations may differ.

Vegan Keto Eggnog Bread Pudding (gluten-free, nut-free)

Print Recipe
This gluten-free and keto-friendly vegan bread pudding is a hearty and delicious breakfast for any winter day!
Course Breakfast
Cuisine Amercan vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 156


  • 6 slices gluten-free Carbonaut white bread
  • 1 cup unsweetened non-dairy milk (I used Ripple for the extra protein) (240ml)
  • 1/2 cup granulated sweetener (96g)
  • 1/4 cup lupin flour (28g)
  • 2 tbsp nondairy butter substitute melted
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 tsp ground nutmeg


  • Preheat the oven to 350F (180C) and lightly grease a small casserole dish with the butter substitute. While the oven is pre-heating, I like to lightly toast the bread slices to make them easier to cut.
  • While the bread is toasting, whisk together the remaining ingredients in a mixing bowl.
  • Remove the lightly-toasted bread from the oven and cube or tear into bite-sized chunks. At this point, I like to make sure the dish I used will fit all the bread pieces.
  • Toss the bread pieces into the liquid ingredients and carefully stir until they have soaked up all the liquid.
  • Pour the bread mixture into the baking dish and bake for 45 minutes, until the top is golden and slightly crisp and you can see the filling bubbling.
  • Remove from the oven and let cool for at least 15 minutes before serving.
  • Top however you like (I usually go with powdered sugar-free sweetener, cinnamon and sugar-free syrup) and enjoy! 🙂


My favorite sugar-free (and keto-friendly!) maple syrup is from Lakanto! Use code MEATFREEKETO to save 15% on your order!
To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.


Serving: 1 | Calories: 156kcal | Carbohydrates: 25.7g | Protein: 5g | Fat: 11g | Fiber: 23.9g | Sugar: 0.3g

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