Recipe: Keto raspberry chocolate bread pudding

Keto Raspberry Chocolate Bread Pudding
This bread pudding is keto-friendly, but can easily be made non-keto by using standard white bread and sugar. Photo credit: Asian Food Network

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.


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).


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.
Keto Raspberry Chocolate Bread Pudding
Photo credit: Asian Food Network

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