Oh my gosh, can you smell that? It’s officially pumpkin season in my kitchen! I’ve been obsessed with making this Keto Crockpot Pumpkin Bread Pudding every fall since I first discovered how incredibly easy it is. Honestly, I used to stress over complicated keto desserts until I realized my slow cooker could do most of the work for me. There’s something magical about tossing everything in the pot, walking away, and coming back to a house filled with pumpkin spice aromas and the most luscious bread pudding you’ve ever tasted. My neighbors actually knock on my door when I’m making this – it smells that good!
Why You’ll Love This Keto Crockpot Pumpkin Bread Pudding
Listen, I don’t mean to brag, but this pumpkin bread pudding is kind of a game-changer. Here’s why it’s become my go-to dessert:
- Dump-and-go magic: Throw everything in the crockpot before your nap and wake up to dessert – no babysitting required!
- Pumpkin spice dreams: That rich, cozy pumpkin flavor with just the right cinnamon kick? Absolute perfection in every bite.
- Keto without the fuss: All the indulgence of traditional bread pudding minus the sugar crash – my jeans thank me.
- Crowd-pleaser alert: I’ve served this at every fall gathering since 2018, and people still beg me for the recipe.
Ingredients for Keto Crockpot Pumpkin Bread Pudding
Okay, let’s gather our pumpkin magic! Here’s everything you’ll need to make this dreamy dessert happen – I’ve learned through trial and error (lots of error) that quality ingredients make all the difference:
- 4 cups keto-friendly bread (1-inch cubes) – I use my homemade almond flour bread, but any low-carb bread works!
- 1 cup pumpkin puree – Make sure it’s unsweetened – that canned pumpkin is perfect.
- 4 large eggs – Room temperature eggs blend into the custard so much better.
- 1 cup heavy cream – This is what gives that luscious, velvety texture.
- 1/2 cup almond milk – Just enough to thin the mixture without watering it down.
- 1/2 cup granulated erythritol – My favorite keto sweetener that doesn’t leave an aftertaste.
- 1 tsp vanilla extract – The good stuff – makes all the flavors pop!
- 1 tsp pumpkin pie spice + 1/2 tsp cinnamon – Because pumpkin deserves its moment.
- 1/4 tsp salt – Just a pinch to balance all those sweet flavors.
- 1/2 cup chopped pecans (optional) – For that perfect crunchy topping – worth it!
How to Make Keto Crockpot Pumpkin Bread Pudding
Alright, let’s make some magic happen! This pumpkin bread pudding couldn’t be easier – I’ll walk you through each step like I’m right there in the kitchen with you. Trust me, if I can do this (and I’m the queen of kitchen mishaps), you’ve got this!
Step 1: Prep the Crockpot
First things first – grab that crockpot and give it a good butter coating. I’m talking old-school here – a generous smear of real butter all over the inside. None of that cooking spray nonsense! This creates the perfect non-stick surface and adds just a hint of richness.
Step 2: Whisk the Wet Mixture
Now for the fun part – making that luscious pumpkin custard! In my biggest mixing bowl, I whisk together the eggs like crazy until they’re frothy. Then comes the pumpkin puree – dump it in and whisk until it’s completely smooth with no lumps. The key here? Patience! Keep whisking until it looks like pumpkin-colored silk.
Step 3: Combine and Cook
Here’s where the magic happens! Pour that gorgeous pumpkin mixture over your bread cubes in the crockpot. Now get your hands in there (well, use a spoon if you’re fancy) and gently press all that bread down so it soaks up every drop of liquid. Sprinkle those pecans on top if you’re using them – they’ll toast up beautifully! Cover and cook on low for exactly 3 hours 45 minutes – that’s my sweet spot. You’ll know it’s done when the edges are set but the center still has that perfect jiggle.
Tips for Perfect Keto Crockpot Pumpkin Bread Pudding
After making this more times than I can count (seriously, last fall was a blur of pumpkin!), here are my hard-earned secrets:
- Stale bread is your friend: I actually leave my keto bread out overnight – it soaks up that custard like a dream without turning mushy.
- Spice to your mood: Feeling extra? Add an extra pinch of cinnamon or a dash of nutmeg – I sometimes sneak in cardamom when I’m feeling fancy!
- The knife test never lies: Insert a butter knife near the center – if it comes out with moist crumbs (not wet batter), it’s perfect. Don’t wait for it to be completely dry!
- Patience pays off: As hard as it is, let it rest 15 minutes before serving – this lets the custard set properly so you get clean slices.
Ingredient Substitutions for Keto Pumpkin Bread Pudding
Listen, I get it – sometimes you’re staring into your pantry thinking “I don’t have THAT!” No worries, here are my favorite swaps that still make amazing bread pudding:
- Dairy-free? Use full-fat coconut milk instead of heavy cream – it’s just as rich!
- Nut allergies? Swap almond milk for hemp milk and skip the pecans entirely.
- Out of erythritol? Monk fruit sweetener works beautifully in the same amounts.
- Not a pecan person? Try walnuts or even toasted pumpkin seeds for crunch.
- Fresh pumpkin? Roast and puree your own – just drain excess liquid first!
The beauty of this recipe? It’s seriously adaptable – I’ve made at least a dozen variations over the years! For more slow cooker inspiration, check out these slow cooker recipes.
Serving and Storing Keto Crockpot Pumpkin Bread Pudding
Oh, the best part – eating this glorious creation! I love serving my pumpkin bread pudding warm with a dollop of sugar-free whipped cream melting on top – it’s like a cozy hug in dessert form. My husband always insists on extra pecans sprinkled over his portion (the crunch addict). Leftovers? They somehow taste even better the next day! Just pop individual portions in the microwave for 30 seconds to revive that fresh-from-the-crockpot magic. Store any extras in an airtight container in the fridge – it’ll stay perfect for up to 3 days (if it lasts that long in your house!). You might also enjoy this slow cooker banana bread pudding.
Nutritional Information for Keto Pumpkin Bread Pudding
Now, I’m no nutritionist, but after years of tweaking this recipe, here’s what one generous serving (about 1/6 of the crockpot) looks like nutrition-wise. Remember, these numbers can vary based on your specific ingredients – especially your choice of keto bread!
- Calories: 280 (but so worth every one!)
- Fat: 22g – mostly the good kind from all that creamy goodness
- Carbs: 8g total (with 3g fiber, so just 5g net carbs)
- Protein: 7g – not bad for dessert!
My doctor actually high-fived me when she saw these numbers – a dessert that fits my macros AND satisfies my pumpkin spice craving? Yes please!
FAQs About Keto Crockpot Pumpkin Bread Pudding
I get asked these questions ALL the time – here are the answers straight from my pumpkin-obsessed brain to yours:
- Can I use fresh pumpkin? Absolutely! Roast and puree your own sugar pumpkin – just squeeze out excess liquid in a cheesecloth first.
- Is erythritol necessary? Not at all! Any keto sweetener works – I’ve used monk fruit and allulose with equally delicious results.
- Can I make this dairy-free? You bet! Swap heavy cream for coconut cream and use almond milk – it’s just as dreamy.
- Why is my bread pudding soggy? You probably used fresh bread – let it sit out overnight first to get slightly stale.
- Can I cook this faster on high? I don’t recommend it – low and slow gives that perfect custardy texture without drying out.
Ready to Make Keto Crockpot Pumpkin Bread Pudding?
Alright, pumpkin lover – your turn! I can’t wait for you to experience this magical, cozy dessert. When you make it (because you totally should), come back and tell me how it turned out! Did you add any fun twists? Did your house smell amazing? Snap a pic and tag me – nothing makes me happier than seeing your keto creations. Now go get that crockpot working! For more slow cooker dessert recipes, explore our site.
Irresistible Keto Crockpot Pumpkin Bread Pudding in 3 Hours
A delicious and easy-to-make keto-friendly pumpkin bread pudding prepared in a crockpot. Perfect for fall and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Crockpot
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 cups keto-friendly bread, cubed
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup almond milk
- 1/2 cup granulated erythritol
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped pecans (optional)
Instructions
- Grease the crockpot with butter or cooking spray.
- Place the cubed bread in the crockpot.
- In a bowl, whisk together pumpkin puree, eggs, heavy cream, almond milk, erythritol, vanilla, pumpkin pie spice, cinnamon, and salt.
- Pour the mixture over the bread cubes and gently press down to soak.
- Sprinkle chopped pecans on top if using.
- Cover and cook on low for 3-4 hours or until set.
- Let cool slightly before serving.
Notes
- Use almond flour bread or any keto-friendly bread.
- Adjust sweetness to taste.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
