Uploaded October 2025 | Updated September 2026, 26 minutes ago
🍞 THE BEST KETO BREAD PUDDING YOU’LL EVER TASTE!
This rich, custardy, high-protein dessert tastes exactly like classic bread pudding — but it’s 100% keto-friendly and made with cottage cheese for that creamy texture. Perfect for holidays, meal prep, or whenever you crave comfort food without the carbs.
🧾 FULL RECIPE
Ingredients
Bread Pudding
4 cups cubed keto bread (about 6 oz, brioche-style or sweet loaf)
1 cup full-fat cottage cheese
¾ cup heavy cream
½ cup unsweetened almond milk
3 large eggs
2 egg yolks
½ cup granular Swerve
2 tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg
Pinch salt
Butter Drizzle
2 Tbsp unsalted butter, melted
1 Tbsp granular Swerve
Salted Caramel Sauce
2 Tbsp unsalted butter
¼ cup confectioners Swerve
¼ cup heavy cream
⅛ tsp xanthan gum (optional for thicker consistency)
Pinch sea salt
¼ tsp vanilla extract
👨🍳 Instructions
1. Prepare Bread
Preheat oven to 350°F (175°C).
Cut keto bread into 1-inch cubes.
Spread on a baking sheet and toast for 8–10 minutes, until lightly dry.
2. Make the Custard
In a blender, combine cottage cheese, cream, almond milk, eggs, yolks, Swerve, vanilla, cinnamon, nutmeg, and salt.
Blend until completely smooth and pourable — don’t whip air or thicken.
3. Assemble
Grease an 8×8-inch baking dish.
Add toasted bread cubes, pour custard evenly over top, and press gently so bread absorbs liquid.
Let sit 10 minutes to soak.
4. Butter Drizzle
Mix 2 Tbsp melted butter with 1 Tbsp granular Swerve and drizzle over top.
5. Bake
Bake uncovered 35–40 minutes, until golden and set but slightly soft in center.
Cool 10 minutes before serving.
6. Salted Caramel Sauce
In a small saucepan, melt butter over medium heat.
Whisk in ¼ cup confectioners Swerve, cook 30 sec.
Slowly whisk in heavy cream; simmer 2–3 min until smooth.
Add xanthan gum if you want it thicker.
Stir in salt and vanilla. Remove from heat.
7. Serve
Spoon bread pudding into bowls and drizzle warm caramel sauce on top.
Optional: dust with confectioners Swerve or extra cinnamon.
⚖️ Macros (Per Serving — 1/6 of recipe)
Calories: 320
Fat: 26 g
Protein: 14 g
Total Carbs: 9 g
Fiber: 5 g
Net Carbs: 4 g
Whole Pan Totals: 1,920 cal | 156 g fat | 84 g protein | 24 g net carbs
🎥 If you try this recipe, tag me!
Comment below how yours turned out — this one’s a guaranteed hit.
#keto #ketorecipes #ketodessert #lowcarb #breadpudding #cottagecheese #cookingwithdave #highprotein
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
🍞 THE BEST KETO BREAD PUDDING YOU’LL EVER TASTE!
This rich, custardy, high-protein dessert tastes exactly like classic bread pudding — but it’s 100% keto-friendly and made with cottage cheese for that creamy texture. Perfect for holidays, meal prep, or whenever you crave comfort food without the carbs.
🧾 FULL RECIPE
Ingredients
Bread Pudding
4 cups cubed keto bread (about 6 oz, brioche-style or sweet loaf)
1 cup full-fat cottage cheese
¾ cup heavy cream
½ cup unsweetened almond milk
3 large eggs
2 egg yolks
½ cup granular Swerve
2 tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg
Pinch salt
Butter Drizzle
2 Tbsp unsalted butter, melted
1 Tbsp granular Swerve
Salted Caramel Sauce
2 Tbsp unsalted butter
¼ cup confectioners Swerve
¼ cup heavy cream
⅛ tsp xanthan gum (optional for thicker consistency)
Pinch sea salt
¼ tsp vanilla extract
👨🍳 Instructions
1. Prepare Bread
Preheat oven to 350°F (175°C).
Cut keto bread into 1-inch cubes.
Spread on a baking sheet and toast for 8–10 minutes, until lightly dry.
2. Make the Custard
In a blender, combine cottage cheese, cream, almond milk, eggs, yolks, Swerve, vanilla, cinnamon, nutmeg, and salt.
Blend until completely smooth and pourable — don’t whip air or thicken.
3. Assemble
Grease an 8×8-inch baking dish.
Add toasted bread cubes, pour custard evenly over top, and press gently so bread absorbs liquid.
Let sit 10 minutes to soak.
4. Butter Drizzle
Mix 2 Tbsp melted butter with 1 Tbsp granular Swerve and drizzle over top.
5. Bake
Bake uncovered 35–40 minutes, until golden and set but slightly soft in center.
Cool 10 minutes before serving.
6. Salted Caramel Sauce
In a small saucepan, melt butter over medium heat.
Whisk in ¼ cup confectioners Swerve, cook 30 sec.
Slowly whisk in heavy cream; simmer 2–3 min until smooth.
Add xanthan gum if you want it thicker.
Stir in salt and vanilla. Remove from heat.
7. Serve
Spoon bread pudding into bowls and drizzle warm caramel sauce on top.
Optional: dust with confectioners Swerve or extra cinnamon.
⚖️ Macros (Per Serving — 1/6 of recipe)
Calories: 320
Fat: 26 g
Protein: 14 g
Total Carbs: 9 g
Fiber: 5 g
Net Carbs: 4 g
Whole Pan Totals: 1,920 cal | 156 g fat | 84 g protein | 24 g net carbs
🎥 If you try this recipe, tag me!
Comment below how yours turned out — this one’s a guaranteed hit.
#keto #ketorecipes #ketodessert #lowcarb #breadpudding #cottagecheese #cookingwithdave #highprotein
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
