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 20% with the code MeatFreeKeto.com!).
- 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.