Keto Pumpkin Bread Pudding – Cozy, Low-Carb Comfort

Pumpkin season calls for something warm, sweet, and spoonable, and this keto pumpkin bread pudding checks all the boxes. It’s rich, custardy, and full of those classic fall flavors—without the sugar and heavy carbs. You get the nostalgia of a traditional bread pudding, but made with low-carb bread and a silky pumpkin custard.

It’s easy enough for a weeknight dessert and special enough for a holiday table. Top it with a quick vanilla cream or a scoop of keto ice cream, and you’re set.

What Makes This Special

This keto pumpkin bread pudding turns everyday low-carb bread into a dessert that feels indulgent and comforting. The custard is lightly sweet, with hints of cinnamon, nutmeg, and vanilla.

It bakes up with crispy edges and a soft, plush center—the best of both worlds.

Unlike many keto desserts, this one doesn’t taste like a compromise. It uses simple ingredients you probably already have, and it comes together quickly. You can make it ahead, reheat it, and it still tastes fresh.

What You’ll Need

• Low-carb bread: 6–7 cups, cut into 1-inch cubes (about 8–10 slices).

  Choose a sturdy keto bread that toasts well.

• Canned pumpkin puree: 1 cup (not pumpkin pie filling).
• Heavy cream: 1 cup.
• Unsweetened almond milk: 1/2 cup.
• Eggs: 4 large.
• Granulated erythritol or allulose: 2/3 cup (adjust to taste). Allulose gives a softer texture; erythritol is slightly crisper.
• Vanilla extract: 2 teaspoons.
• Cinnamon: 2 teaspoons.
• Pumpkin pie spice: 1 teaspoon (or a mix of nutmeg, ginger, and cloves).
• Salt: 1/4 teaspoon.
• Butter: 3 tablespoons, melted (plus extra for greasing).
• Optional add-ins: 1/3 cup sugar-free chocolate chips or chopped pecans; a few drops of maple extract; a splash of bourbon or rum (about 1 tablespoon).
• Optional topping: Whipped cream, keto ice cream, or a quick vanilla cream (2 tablespoons butter, 1/2 cup heavy cream, 2 tablespoons allulose, 1 teaspoon vanilla warmed together).

Instructions

1. Prep the bread: Preheat the oven to 325°F (163°C). Cut the low-carb bread into cubes and spread on a baking sheet.

   Toast for 10–15 minutes until dry and slightly crisp. This step helps the custard absorb evenly.

2. Grease the dish: Butter a 9×9-inch baking dish or a similarly sized casserole. You can also use an 8×11-inch dish.
3. Make the custard: In a large bowl, whisk together pumpkin puree, heavy cream, almond milk, eggs, sweetener, vanilla, cinnamon, pumpkin pie spice, and salt.

   Whisk until smooth and well combined.

4. Combine: Place the toasted bread cubes in the baking dish. Pour the custard over the bread, pressing gently so the bread soaks it up. Let it sit for 10–15 minutes to absorb.

   Sprinkle in any optional add-ins.

5. Top with butter: Drizzle the melted butter over the top. This helps with browning and adds richness.
6. Bake: Bake at 325°F (163°C) for 35–45 minutes, until the center is set but still slightly soft and the edges are golden. A knife inserted near the center should come out mostly clean.
7. Rest: Let the pudding rest for 10 minutes before serving.

   This allows it to firm up slightly for cleaner scoops.

8. Serve: Enjoy warm with whipped cream, keto ice cream, or a quick vanilla cream sauce. A pinch of extra cinnamon on top is a nice touch.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or cover and warm in a 300°F (150°C) oven until heated through.
• Freezer: Freeze portions tightly wrapped for up to 2 months.

  Thaw overnight in the fridge and reheat gently.

• Make-ahead: Assemble the dish up to 12 hours in advance, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the bake time if it’s cold.

Benefits of This Recipe

• Low-carb and keto-friendly: Uses low-carb bread and sugar-free sweeteners for a dessert that fits your macros.
• High in satisfaction: The fats from cream and eggs keep you full and make this feel luxurious.
• Great for using up bread: Stale keto bread finds a tasty second life here.
• Flexible: Works with different sweeteners, dairy alternatives, and add-ins to suit your tastes.
• Seasonal flavor: Pumpkin and warm spices make it a crowd-pleaser for fall and winter gatherings.

What Not to Do

• Don’t skip toasting the bread: Soft bread turns mushy. Drying it helps the custard soak in without losing texture.
• Don’t use pumpkin pie filling: It’s pre-sweetened and will throw off your carbs and sweetness levels.
• Don’t overbake: Overbaking can make it dry.

  Pull it when the center is just set with a slight jiggle.

• Don’t overload with sweetener: Too much erythritol can crystallize as it cools. Taste the custard before baking and adjust gently.
• Don’t skip the salt: A pinch of salt sharpens the flavors and balances sweetness.

Variations You Can Try

• Pecan praline top: Sprinkle chopped pecans mixed with a tablespoon of allulose and a pinch of cinnamon over the top before baking.
• Chocolate chip: Fold in sugar-free chocolate chips for a richer dessert.
• Maple-kissed: Add a few drops of keto-friendly maple extract to the custard. It adds cozy depth without carbs.
• Dairy-light: Swap heavy cream for coconut cream and almond milk for unsweetened macadamia milk.

  Texture stays creamy with a subtle coconut note.

• Bourbon twist: Stir 1 tablespoon of bourbon or dark rum into the custard for a classic bread pudding vibe.
• Mini ramekins: Portion into six buttered ramekins and bake 20–25 minutes. Great for dinner parties.

FAQ

Which keto bread works best?

Choose a sturdy, store-bought keto loaf or homemade almond-flour bread that toasts well. Avoid ultra-soft loaves that stay spongy.

The drier the bread, the better the final texture.

Can I make this nut-free?

Yes. Use a nut-free keto bread and replace almond milk with coconut milk or another nut-free, unsweetened alternative. Everything else stays the same.

What sweetener should I use?

Allulose gives a smooth, custardy finish and resists crystallizing.

Erythritol is fine but can become grainy as it cools. A blend of allulose and monk fruit is a great middle ground.

Is canned pumpkin keto-friendly?

Yes, in moderate amounts. Pure pumpkin is relatively low in net carbs, especially when spread across multiple servings.

Just avoid pumpkin pie filling, which contains sugar.

How do I know when it’s done?

The edges will be golden, the center will be set with a soft jiggle, and a knife inserted near the middle will come out mostly clean. If it looks wet, give it a few more minutes and check again.

Can I make it egg-free?

Bread pudding relies on eggs for structure. Egg substitutes won’t set the same way.

If you need egg-free, consider a pumpkin crumble instead for a similar flavor profile.

How many servings does this make?

It makes about 8 servings in a 9×9-inch dish. For larger gatherings, double the recipe and use a 9×13-inch pan, adding a few minutes to the bake time.

Can I reduce the dairy?

Yes. Use coconut cream in place of heavy cream and a dairy-free milk alternative.

The flavor will shift slightly, but the pudding will still be rich and satisfying.

Final Thoughts

This keto pumpkin bread pudding brings cozy fall flavor to your table without the sugar crash. It’s simple, flexible, and honestly hard to mess up. Toast your bread, balance your spices, and pull it from the oven while the center is still tender.

Serve it warm with a creamy topping, and watch it disappear. It’s the kind of dessert you’ll want to make on repeat all season long.