Ingredients

  • Serves 8 people
  • For Bread Pudding: 

    4 Keto Buns (cut into small pieces)

  • 1 tbsp butter 

  • 3 eggs

  • 1 ¼ cup cream

  • 100 g brown sugar swerve

  • 25 g confectioners swerve

  • 1 tsp cinnamon

  • 1 tsp nutmeg 

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 1 pack raspberry (170 g) 

  • ¼ cup semi sweet chocolate chip

  • For whipping cream:

    1 cup cream

  • ¼ cup confectioners' swerve

  • 2 tsp rum (optional) 

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Recipe Courtesy of
Janti Brasali

Keto Raspberry Chocolate Bread Pudding

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A delightful, spongey keto bread pudding recipe you will love anytime, especially at Christmas. A sweet mix of brown sugar swervere places sugar, and is dusted into a spiced mix of cinnamon and nutmeg that’s all swirled with semi-sweet chocolate chip, raspberries and rich buttery cream.
  • Medium
  • 20 min
  • 45 min
  • 15 min
  • 2 steps
  • 15 Ingredients
  • Medium
  • 2 steps
  • 15 Ingredients
  • 20 min
  • 45 min
  • 15 min

Instructions

  1. Make the bread pudding

    • Preheat oven to 175ºC.
    • With an electric mixer, beat eggs, sugar, cinnamon, nutmeg, vanilla, salt, and butter until well incorporated.
    • Add cream. Keep whisking.
    • Add the cut-up pieces of Keto bread into the mixing bowl. Mix on low speed.
    • Let it soak for 5 minutes.6.Add half of the raspberries and half of the chocolate chips. Mix by hand using a spatula.
    • Pour the mixture into a baking tray.
    • Sprinkle on top the second half of the raspberries and chocolate chips.
    • Cover the baking tray with aluminium foil.
    • Bake for 20 minutes.
    • Remove aluminium foil, and bake for another 20 minutes.
    Make the bread pudding


  2. Make the whipping cream

    • With an electric mixer, whisk together whipping cream and swerve until stiff.
    • Add rum (optional). Mix until well incorporated.


Plate and Serve!

Serve warm with whipping cream and extra raspberries.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • For Bread Pudding: 

      4 Keto Buns (cut into small pieces)

    • 1 tbsp butter 

    • 3 eggs

    • 1 ¼ cup cream

    • 100 g brown sugar swerve

    • 25 g confectioners swerve

    • 1 tsp cinnamon

    • 1 tsp nutmeg 

    • 1 tsp vanilla extract

    • ½ tsp salt

    • 1 pack raspberry (170 g) 

    • ¼ cup semi sweet chocolate chip

    • For whipping cream:

      1 cup cream

    • ¼ cup confectioners' swerve

    • 2 tsp rum (optional) 

    Nutrition
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