Low-Carb Cinnamon Roll Bread Pudding

If you're cutting back on carbs but still looking for a sweet, comforting dessert that doesn't raise your blood sugar or add tons of sugar to your diet, this Cinnamon Roll Bread Pudding is just the thing.

5 from 32 votes

Prep Time: 10

Cook Time: 25

Soaking Time: 20

Total Time: 55

Servings: 2 Servings

Calories: 338kcal

Author :Laura Lynch

Equipment

Baking dish 8x5 bread loaf pan
Mixing bowls small, medium, and large
Whisk
Bread knife

Ingredients

4 slices keto or low-carb bread
2 tablespoons (20 g) walnuts chopped
1/3 cup (79 ml) heavy cream if you like it more spongy use up to 1/2 cup
1 large egg
2 tablespoons (6 g) sugar substitute like erythritol, monkfruit or allulose
1/2 teaspoon (2 ml) vanilla extract
1/2 teaspoon (1 g) ground cinnamon
1/4 teaspoon (0.5 g) ground nutmeg
For the topping:
1/4 cup (31 g) powdered sugar substitute like monkfruit, erythritol, allulose
2 tablespoons (30 ml) heavy cream

Instructions

Preheat oven to 350° F(176°C). Grease an 8”x5” bread loaf pan.
Cut the bread into 1-inch pieces and place them in a large bowl. Add the chopped walnuts and mix together.
In a medium bowl, whisk together the heavy cream, egg, sugar substitute, vanilla extract, cinnamon, and nutmeg. Pour this mixture over the bread and stir to coat. Let the mixture sit for 20 minutes to soak up the liquid.
Pour the cinnamon roll mixture into the prepared pan.
Bake for 25-30 minutes, until the center is set.
In a small bowl add the powdered sugar. Whisk in the heavy cream.
Drizzle the icing over the bread pudding. Serve warm.

Notes

Make sure to grease the baking pan. You don't want the bread pudding to stick to the sides of the dish.
Let the bread and custard mixture sit for 20 minutes to soak up the liquid.
You will know the center is set when a knife inserted into the middle comes out clean.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.