This post contains affiliate links. Please read our disclosure policy.
Slow Cooker Keto Pumpkin Bread Pudding Recipe – easy keto bread pudding loaded with cinnamon and pumpkin pie spice flavor!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
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!
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:
- Slow Cooker
- Pumpking Puree
- Keto Maple Substitute
- Zero Carb Bread (or our keto sandwich bread recipe, but you’ll need to re-calibrate carb counts)
- Pecans
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
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.
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.
Bread pudding is fabulous with a sugary glaze, scoop of ice cream, or heaping dollop of whipped cream on top.
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.
What to Serve With Keto Pumpkin Bread Pudding
For more of our favorite easy keto recipes, check our recent favorites below:
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!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Keto Slow Cooker Bread Pudding Recipe
Equipment
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
- ½ cup chopped walnuts or pecans
- 5 eggs
Instructions
- Cut bread into cubes
- In a bowl, combine cream, pumpkin purée, maple extract, nutmeg, spices, and eggs.
- Place ½ of bread and nuts into the crock pot. Pour ½ of the mixture on top
- Place remaining bread and nuts into the crock pot. Pour the rest of the mixture on top. Make sure to saturate all bread cubes.
- Cover and cook on low for 2.5 hours
- Serve warm and pour additional maple substitute on top, if desired.
- Garnish with whipped cream if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
