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Transform dessert time with this Keto Lemon Blueberry Bread Pudding! This sugar-free twist on classic comfort food combines tender keto bread, fresh blueberries, and homemade lemon curd into a pudding that'll have everyone asking for seconds. This easy dessert, perfect for spring gatherings or weekend treats, proves that low-carb can be absolutely luxurious.
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Why You'll Love This Keto Lemon Blueberry Bread Pudding Recipe
- Classic Comfort Made Sugar-Free: Experience all the cozy satisfaction of traditional bread pudding without the carbs! With just 4 net carbs per serving, this dessert delivers that perfect custardy texture and sweet-tart flavor while keeping everything keto-friendly.
- Make-Ahead Magic: Prep this pudding ahead for stress-free entertaining. The bread needs to dry overnight, and the assembled pudding benefits from a good soak before baking. Perfect for planning ahead and impressing guests!
- Customizable Comfort: Adjust the lemon curd amount to your taste, use fresh or frozen blueberries, and control the sweetness level. Whether served warm with sugar-free whipped cream or chilled for breakfast, this versatile dessert adapts to any occasion.
In This Post
- 🥘Keto Lemon Blueberry Bread Pudding Ingredient Notes
- 🔪How to Make Keto Lemon Blueberry Bread Pudding
- Storing and Reheating Keto Lemon Blueberry Bread Pudding
- 💭My Recipe Tips
- FAQ about Keto Lemon Blueberry Bread Pudding
- 🍽️Serving Suggestions
- More Delicious Lemon & Blueberry Recipes...
- Keto Lemon Blueberry Bread Pudding
- Food safety
Keto Lemon Blueberry Bread Pudding: Where Comfort Meets Fresh Flavor! 🫐
Let me tell you about the dessert that made my neighbors come running - literally! This Keto Lemon Blueberry Bread Pudding has become such a sensation in our neighborhood that I had to make three batches just to keep up with demand.
What makes this pudding special isn't just that it's sugar-free and keto-friendly - it's how the bright, fresh flavors of lemon and blueberries transform traditional bread pudding into something extraordinary. The combination of tender keto bread soaked in rich custard, swirled with homemade lemon curd, and studded with juicy blueberries creates a dessert that's worthy of any special occasion.
When I first tested this Keto Lemon Blueberry Bread Pudding, I'll admit I didn't want to share it with anyone! But as a recipe developer, I know the importance of honest feedback. Within minutes of putting out the call, my faithful brigade of taste-testers started arriving. The verdict was so overwhelmingly positive that I immediately started a second batch for those who missed out on the first round.
The real testament to how good this pudding is? I secretly stashed several portions from the third test batch in my freezer for "future testing" (aka midnight snacking). When a dessert is good enough to hide from your family, you know it's something special!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Keto Lemon Blueberry Bread Pudding Ingredient Notes
Here, I explain the best ingredients for my Keto Lemon Blueberry Bread Pudding recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Heavy Cream: Creates rich, velvety custard base. Substitution: Coconut milk works for dairy-free.
- Keto Bread: Forms the foundation of our pudding. Substitution: Any stale keto bread works, but check the carb count. Use the link to a homemade recipe, or use this store-bought version.
- Monk Fruit and Allulose Sweetener: Provides sweetness without aftertaste. Substitution: Any powdered keto sweetener works, but this recipe was designed using this sweetener, so measurements will vary.
- Sugar-Free Lemon Curd: Adds bright citrus flavor throughout. Substitution: Link to a homemade recipe or use a store-bought sugar-free version.
- Fresh Blueberries: Create bursts of flavor throughout the pudding. Substitution: Frozen works well; no need to thaw.
- Eggs: Provide structure and richness to custard. Substitution: No substitution is recommended for the proper setting.
- Vanilla Extract: Enhances all other flavors. Substitution: Vanilla bean paste for a more intense flavor.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Keto Lemon Blueberry Bread Pudding
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
Heat the cream in a medium saucepan over medium heat until it just comes to a simmer.
Add the cubed bread to the warm custard and press down, making sure all of the bread is coated with the custard.
Spoon the lemon curd onto the bread pudding.
Bake until golden and a slight wobble in the middle.
Storing and Reheating Keto Lemon Blueberry Bread Pudding
Storage Instructions:
- Refrigerator Storage:
- Keep covered for up to 3 days
- Best within the first 48 hours
- Store any additional whipped cream separately
- Freezer Storage:
- Freeze individual portions for up to 1 month
- Wrap well to prevent freezer burn
- Thaw overnight in the refrigerator
Reheating Instructions:
- Microwave: Heat individual portions for 30-45 seconds
- Oven: Warm at 325°F for 10-15 minutes, covered
- Best served warm or room temperature
💭My Recipe Tips
1. Perfect Bread Selection: Use sturdy keto bread and let it dry completely overnight. Soft bread will dissolve in custard. Remove crusts for the best texture.
2. Custard Temperature: Heat cream just to simmer, not boil. Gradually whisk into eggs to prevent scrambling. Let mixture cool slightly before adding bread.
3. Layering Technique: Create even layers of bread, custard, and berries. Press bread gently to ensure it's coated,d but don't mash it.
4. Soaking Success: Don't skip the 60-minute soak time. This ensures bread absorbs custard evenly. Longer soaking (up to 4 hours) works too.
5. Baking Perfection: Look for the golden top with a slight wobble in the center. Don't overbake, or the custard will become grainy. The Center will be set while cooling.
6. Blueberry Balance: Fresh or frozen berries work equally well. If using frozen, don't thaw first to prevent color bleeding.
7. Lemon Curd Swirl: Swirl lemon curd gently - you want distinct pockets of flavor rather than fully incorporating it.
FAQ about Keto Lemon Blueberry Bread Pudding
Dried bread absorbs the custard better, creating a perfect texture. Fresh bread can become too soggy and won't hold its shape.
Yes, though homemade has better flavor. Whatever you use, make sure it's thick enough to swirl through the pudding.
Yes! Assemble up to 24 hours ahead, store covered in refrigerator, and bake just before serving. Add extra time if baking cold.
🍽️Serving Suggestions
Perfect Pairings
Serve warm with sugar-free whipped cream and fresh lemon zest. For extra indulgence, add a scoop of keto ice cream or a drizzle of warmed sugar-free blueberry syrup.
Brunch Service
Transform this dessert into a decadent brunch offering. Serve with keto coffee, fresh berries, and sugar-free mimosas for a special occasion spread.
Temperature Options
Enjoy warm from the oven, at room temperature, or even chilled. Each temperature brings out different aspects of the flavors - warm emphasizes comfort, while chilled highlights the lemon.
Special Occasions
Perfect for Easter brunch, Mother's Day, or any spring gathering. Create a dessert bar with toppings like fresh berries, warmed lemon curd, and different sugar-free whipped cream flavors.
More Delicious Lemon & Blueberry Recipes...
Keto Lemon Blueberry Bread Pudding
Ingredients
- 2 1/4 cups heavy cream
- 3 large eggs
- 1/2 cup + 2 tablespoons Besti Monk fruit and Allulose Sweetener divided
- 2 tsp real vanilla extract
- 16 slices (1 loaf) keto bread crust removed, cubed, and left out (covered with a clean dish towel) overnight to dry.
- 1 to 1 1/2 cups sugar-free lemon curd
- 6 ounces blueberries fresh or frozen
- Sugar-free whipped cream optional
- Lemon zest optional
Instructions
- Preheat the oven to 350 degress F and butter a 2-quart baking dish. Set aside.
- Heat the heavy cream in a medium saucepan over medium heat until it just comes to a simmer.
- Remove from the heat and stir in 1/2 cup of the sweetener. Set aside to cool slightly.
- Whisk together the eggs and vanilla in a large bowl. Gradually add the hot cream, whisking as you go.
- Add the cubed bread into the warm custard and press down making sure all of the bread is coated with the custard.
- Pour half of the bread cube and custard mixture into the baking dish. Sprinkle half of the blueberries on top. Repeat with the remaining bread cube mixture. Pressing the cubes down into the custard if needed.
- Spoon the lemon curd onto the bread pudding and sprinkle the remaining blueberries on top.
- Carefully swirl the lemon curd and blueberries and set aside on the counter for a minimum of 60 minutes allowing the bread to soak up the custard.
- Sprinkle with the remaining sweetener and bake for roughly 45-55 minutes or until golden and a slight wobble in the middle.
- Top with sugar-free whipped cream and lemon zest (optional).
- Store leftovers in the fridge for up to 3 days.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 160 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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