Slow Cooker Keto Pumpkin Bread Pudding Recipe

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Slow Cooker Keto Pumpkin Bread Pudding Recipe – easy keto bread pudding loaded with cinnamon and pumpkin pie spice flavor!

picture of keto bread pudding with whipped cream on a spoon
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picture of keto bread pudding with whipped cream on a spoon

Easy Low Carb Slow Cooker Pumpkin Bread Pudding

Delicious bread pudding loaded with pumpkin, cinnamon, and so much flavor straight from your slow cooker – is there anything better in fall?

Well there is now – because I’m making a sugar free KETO version!

This dessert cooks slowly so you can start it and forget it, and have a delicious pumpkin dessert that is perfect with whipped cream ready when you finish dinner!

We made this keto version less sweet, and full of maple and cinnamon, so you can indulge in a delicious keto dessert without breaking your macros for the day.

This recipe is loaded with flavor, without the carbs of my classic Slow Cooker Pumpkin Bread Pudding Recipe – I hope you love it as much as we do!

  • This dessert is easy to prep – you can even get it set ahead of time and store in the fridge until ready to cook!
  • Almost no cleanup makes this dessert a HUGE hit!
  • Picky eaters will love the flavor – and keto dieters will love the reduced carbs and sugars, so you can make this dessert for the whole family.
  • There is no weird artificial sugar flavor, so everyone will love this dessert!
picture of keto bread pudding on a spoon

To Make This Recipe You’ll Need:

This bread pudding is great because it is so simple and doesn’t need any special tools or equipment – just a couple things you’ll need to already have on hand.

Since we ARE avoiding sugar, however, there are some specialty ingredients we will need.

See my guide below for my suggestions:

picture of keto bread pudding with whipped cream in a bowl

Tips and Tricks to Perfect Keto Pumpkin Bread Pudding

After baking and cooling, you can absolutely freeze bread pudding to be eaten later.

I prefer to transfer bread pudding to an aluminum baking tray for freezing and easy thawing.

Bread pudding can last in the freezer for up to three months.

To reheat, thaw in refrigerator and then bake or microwave until piping hot.

You can make a loaf of my super easy Keto Sandwich Bread for this recipe if you would like a simple, delicious, homemade bread.

For a quicker recipe, you can use a brand of keto bread you love.

I suggest Sola Bread, or Base Culture bread – I love this cinnamon raisin variety!

FAQs

Can I use stale bread for bread pudding?

Since bread pudding is baked with pumpkin, eggs, and milk, you can use stale/dry bread. Do not use bread that tastes off, or is so dry it is stiff.

What is bread pudding?

Bread pudding is a mixture of chunks of bread, eggs, milk, and other flavors, that becomes soft and puffy when cooked. Bread pudding is sweet and can be served for breakfast or dessert.

What should I top bread pudding with?

Bread pudding is fabulous with a sugary glaze, scoop of ice cream, or heaping dollop of whipped cream on top.

Can I use parchment to make it easier to clean?

If you want a truly easy way to make this dessert without having the recipe stick to your slow cooker, line the slow cooker with parchment paper.

picture of keto bread pudding in a slow cooker

What to Serve With Keto Pumpkin Bread Pudding

For more of our favorite easy keto recipes, check our recent favorites below:

picture of keto bread pudding with whipped cream on a spoon

Slow Cooker Keto Pumpkin Bread Pudding Recipe

If you love this recipe, please rate it five stars, leave a comment, and help me share on facebook and pinterest!

picture of keto bread pudding with whipped cream on a spoon

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picture of keto bread pudding with whipped cream on a spoon

Keto Slow Cooker Bread Pudding Recipe

Yield: 8
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Delicious, easy bread pudding that is simple to make, that is low carb and full of pumpkin spice flavor!

Ingredients

  • 10-12 slices zero carb bread
  • 2 cups heavy cream
  • 15 oz pumpkin purée
  • 4 tbsp keto maple substitute
  • 1 tsp nutmeg
  • 1 tbsp pumpkin pie spice
  • 1/2 cup chopped walnuts or pecans
  • 5 eggs

Instructions

  1. Cut bread into cubes
  2. In a bowl, combine cream, pumpkin purée, maple extract, nutmeg, spices, and eggs.
  3. Place ½ of bread and nuts into the crock pot. Pour ½ of the mixture on top
  4. Place remaining bread and nuts into the crock pot. Pour the rest of the mixture on top. Make sure to saturate all bread cubes. 
  5. Cover and cook on low for 2.5 hours
  6. Serve warm and pour additional maple substitute on top, if desired.
  7. Garnish with whipped cream if desired. 
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 179Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 122mgSodium 42mgCarbohydrates 5gFiber 1gSugar 2gProtein 4g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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