Slow Cooker Keto Pumpkin Bread Pudding

Slow Cooker Keto Pumpkin Bread Pudding Recipe – easy keto bread pudding loaded with cinnamon and pumpkin pie spice flavor!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Low Carb Slow Cooker Pumpkin Bread Pudding

good bread pudding loaded with pumpkin, cinnamon, and so much flavor straight from your slow cooker – is there anything better in fall?

Well there is now – because we're making a sugar free KETO version!

This dessert cooks slowly so you can start it and forget it, and have a good pumpkin dessert that is solid with whipped cream ready when you finish dinner!

We made this keto version less sweet, and full of maple and cinnamon, so you can indulge in a good keto dessert without breaking your macros for the day.

This recipe is loaded with flavor, without the carbs of our classic Slow Cooker Pumpkin Bread Pudding Recipe – we hope you love it as much as we do!

• This dessert is easy to prep – you can even get it set ahead of time and store in the fridge until ready to cook!
• Almost no cleanup makes this dessert a HUGE hit!
• Picky eaters will love the flavor – and keto dieters will love the reduced carbs and sugars, so you can make this dessert for the whole family.
• There is no weird artificial sugar flavor, so everyone will love this dessert!

To Make This Recipe You'll Need:

This bread pudding is great because it is so simple and doesn't need any special tools or equipment – a couple things you'll need to already have on hand.

Since we ARE avoiding sugar, however, there are some specialty ingredients we will need.

See our guide below for our suggestions:

• Slow Cooker
• Pumpking Puree
• Keto Maple Substitute
• Zero Carb Bread (or our keto sandwich bread recipebut you'll need to re-calibrate carb counts)
• Pecans

Kitchen notes

After baking and cooling, you can freeze bread pudding to be eaten later.

We prefer to transfer bread pudding to an aluminum baking tray for freezing and easy thawing.

Bread pudding can last in the freezer for up to three months.

To reheat, thaw in refrigerator and then bake or microwave until piping hot.

You can make a loaf of our easy Keto Sandwich Bread for this recipe if you would like a simple, good, homemade bread.

For a quicker recipe, you can use a brand of keto bread you love.

We suggest Sola Bread, or Base Culture bread – we love this cinnamon raisin variety!

A few answers

Can we use stale bread for bread pudding?

Since bread pudding is baked with pumpkin, eggs, and milk, you can use stale/dry bread. Do not use bread that tastes off, or is so dry it is stiff.

What is bread pudding?

Bread pudding is a mixture of chunks of bread, eggs, milk, and other flavors, that becomes soft and puffy when cooked. Bread pudding is sweet and can be served for breakfast or dessert.

What should we top bread pudding with?

Bread pudding is fabulous with a sugary glaze, scoop of ice cream, or heaping dollop of whipped cream on top.

Can we use parchment to make it easier to clean?

If you want a truly easy way to make this dessert without having the recipe stick to your slow cooker, line the slow cooker with parchment paper.

Serve it with

For more of our favorite easy keto recipes, check our recent favorites below:

Slow Cooker Keto Pumpkin Bread Pudding Recipe

Ingredients

• 10-12 slices zero carb bread
• 2 cups heavy cream
• 15 oz pumpkin purée
• 4 tbsp keto maple substitute
• 1 tsp nutmeg
• 1 tbsp pumpkin pie spice
• ½ cup chopped walnuts or pecans
• 5 eggs

Method

1. Cut bread into cubes
2. In a bowl, combine cream, pumpkin purée, maple extract, nutmeg, spices, and eggs.
3. Place ½ of bread and nuts into the crock pot. Pour ½ of the mixture on top
4. Place remaining bread and nuts into the crock pot. Pour the rest of the mixture on top. saturate all bread cubes.
5. Cover and cook on low for 2.5 hours
6. Serve warm and pour additional maple substitute on top, if desired.
7. Garnish with whipped cream if desired.