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
Scale
- 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