Recipe courtesy of Asian Food Network
A delightful, spongey keto bread pudding recipe you will love anytime, especially at Christmas. A sweet mix of brown sugar Swerve sweetener replaces sugar, and is dusted into a spiced mix of cinnamon and nutmeg that's swirled with semi-sweet chocolate chips, raspberries and rich buttery cream.
Ingredients
Serves 8
For bread pudding:
- 4 keto buns (cut into small pieces)
- 1 tbsp butter
- 3 eggs
- 1.25 cup cream
- 100g brown sugar Swerve (can use any brown sugar substitute or alternative sweetener)
- 25g confectioners Swerve (can use any confectioners sugar substitute or alternative sweetener)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 pack of raspberries (170g)
- 0.25 cup semi-sweet chocolate chips.
For whipping cream:
- 1 cup cream
- 0.25 cup confectioners Swerve
- 2 tsp rum (optional).
Directions
1. Make the bread pudding
- Preheat the oven to 175C.
- With an electric mixer, beat the eggs, sugar, cinnamon, nutmeg, vanilla, salt and butter until well incorporated.
- Add the cream. Keep whisking.
- Add the pieces of keto bread into the mixing bowl and mix on low speed.
- Let it soak for five minutes. Add half of the raspberries and half of the chocolate chips and mix by hand using a spatula.
- Pour the mixture into a baking tray. Sprinkle on top the remaining raspberries and chocolate chips.
- Cover the baking tray with aluminium foil and bake for 20 minutes.
- Remove the aluminium foil and bake for another 20 minutes.
2. Make the whipping cream
- With an electric mixer, whisk together the whipping cream and Swerve until stiff.
- Add the rum (optional) and mix until well incorporated.
3. Plate and serve
- Serve warm with whipping cream and extra raspberries.
Asian Food Network
