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This sugar-free keto lemon blueberry bread pudding is pure comfort food at its finest. It takes your classic bread pudding and adds a delicious summertime twist.
Looking for more low carb and keto recipe ideas? Give these Keto Blueberry Cheesecake Cookies or Keto Lemon Cake with Blackberry Mascarpone Frosting a try!
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MORE KETO & LOW CARB RECIPES
Keto Blueberry French Toast Bake | Homemade Blueberry Syrup
If you had told me when I first went low carb that bread pudding would be something I would still be able to enjoy I would have called you a liar.
A quick Google search would tell you...
Is Bread Pudding Keto Friendly?
Bread Pudding (1 serving) contains 33g total carbs, 33g net carbs, 13g fat, 5g protein, and 270 calories.
So that would be a big fat NO!
But, once I started making my own keto bread the opportunities and options for all of my old bread-related faves opened up and I went crazy trying to make all of the things!
This Keto Blueberry French Toast Casserole was one of the first things I made, which made the light bulb go off in my head for bread pudding. I of course had to add my favorite flavors since it is still summertime so I grabbed my Sugar-Free Microwave Lemon Curd recipe and fresh blueberries and went to work.
Now, I have seen a few different recipes for keto bread pudding but many of them end up kind of soggy and mushy, and Ewwww I don't like that.
What I like about using my bread for the base of this recipe is that it doesn't absorb a ton of liquid so the bread stays bready and is just surrounded by the custard and lemon curd and blueberries. If you like your bread to soak up more of the custard you can leave the bread cubes in the custard longer, or even overnight making this an overnight kind of recipe that you bake off in the morning.
I have tested it both ways and they are all delicious, it is just a matter of how you like the bread in your bread pudding.
If you do choose the overnight method make sure to either leave the bread pudding on the counter for a while to warm up some or bake it a bit longer to make sure that it gets cooked all the way to the middle. Your bread pudding is done when it reaches 160 degrees F.
INGREDIENTS NEEDED TO MAKE KETO LEMON BLUEBERRY BREAD PUDDING
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.INGREDIENTS
- Heavy cream
- Besti Monk Fruit and Allulose Sweetener
- Real vanilla extract
- Keto bread
- Sugar-free lemon curd
- Sugar-free whipped cream (optional)
- Lemon zest (optional)
HOW TO MAKE KETO LEMON BLUEBERRY BREAD PUDDING
Preheat the oven to 350°F and butter a 2-quart baking dish. Set aside.
Heat the 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.
FAQS ABOUT KETO LEMON BLUEBERRY BREAD PUDDING
Can I make this Keto Lemon Blueberry Bread Pudding the night before and bake it in the morning?
Yes, just be aware that the bread will absorb more of the custard, and make sure to leave it on the counter for an hour or so to allow it to warm up a bit before baking. You might have to bake it a little bit longer as well. Your bread pudding should reach an internal temperature of 160 degrees F.How should I store the leftover Keto Lemon Blueberry Bread Pudding?
You can store it in an airtight container in the refrigerator for up to 4 days. Alternatively, you can store it in the freezer for up to 3 months. If freezing I suggest cutting the bread pudding into single servings before freezing and store in an airtight container. You can also freeze the individual servings on a parchment paper-lined baking sheet until they are completely frozen and then pop them into zip-top freezer bags. I use these reusable bags.How should I reheat the leftover Keto Lemon Blueberry Bread Pudding?
You can reheat it in the microwave in 15-second intervals until completely warmed through or you can reheat it in the oven on 350 degrees F for about 10 minutes, depending on your oven. Make sure to completely thaw frozen bread pudding before reheating.
Last thoughts about Keto Lemon Blueberry Bread Pudding
OK, I said all of the things about this recipe being keto, and tried to hit on some questions y'all might have above so, can I take this little space to tell you how freakin' amazing this bread pudding is?
I mean like I did NOT want to share this...with ANYBODY!
But, I have my faithful brigade of tasters that help me decide if a recipe is good enough to share with y'all. So I put the call out and within just a few minutes the neighbors started coming by to get a serving. I had to quickly set aside some for my kids or it would have been gone in a flash.
It was such a resounding YES when asked if it was good enough for the website that I made a second batch to share with the people that missed out the first time.
I will admit that I froze several portions of the 3rd test so I could enjoy it at my leisure!
So if you are a lemon and blueberry lover like me, or just a lover of bread pudding, make this ASAP!!
MORE KETO AND LOW CARB RECIPES
- Keto Lemon Bars
- Keto Lemon Thumbprint Cookies
- Blueberry Chia Jam
- Gluten-free Lemon Blueberry Pound Cake
- Blueberry Keto Scones
- Wild Blueberries Keto Cheesecake
Keto Lemon Blueberry Bread Pudding
- 2 1/4 cups heavy cream
- 3 large eggs
- 1/2 cup + 2 tablespoons Besti Monk Fruit and Allulose Sweetener
- 2 teaspoons real vanilla extract
- 1 loaf of keto bread sliced, 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
- Preheat the oven to 350°F and butter a 2-quart baking dish. Set aside.
- Heat the 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.
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.
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