Enjoy a tasty keto-friendly version of traditional bread pudding that is made with pumpkin and warm spices. This slow cooker recipe makes a moist and comforting dessert that is great for satisfying your fall cravings without going against your low-carb lifestyle.
Ingredients:
- 1 cup canned pumpkin puree
- 1 cup unsweetened almond milk
- 4 large eggs
- 1/3 cup granulated erythritol
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 6 cups cubed keto bread like almond flour bread
- 1/2 cup sugar-free chocolate chips optional
Instructions:
In a mixing bowl, whisk together pumpkin puree, almond milk, eggs, erythritol, vanilla extract, pumpkin pie spice, and salt until well combined
Place the cubed keto bread in the slow cooker
Pour the pumpkin mixture over the bread cubes, ensuring all the bread is coated
Sprinkle sugar-free chocolate chips on top, if using
Cover and cook on low for 3-4 hours, or until the bread pudding is set and cooked through
Serve warm, optionally topped with whipped cream or a dollop of mascarpone cheese
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