Jun 4
This Caramel Rum Sauce Pumpkin Bread Pudding is perfect for cozy fall evenings.
Caramel Rum Sauce Pumpkin Bread Pudding for Fall Baking
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This Caramel Rum Sauce Pumpkin Bread Pudding is perfect for cozy fall evenings.
Caramel Rum Sauce Pumpkin Bread Pudding for Fall Baking
Enjoy a tasty keto-friendly version of traditional bread pudding that is made with pumpkin and warm spices. This slow cooker recipe makes a moist and comforting dessert that is great for satisfying your fall cravings without going against your low-carb lifestyle.
Ingredients: 1 cup canned pumpkin puree. 1 cup unsweetened almond milk. 4 large eggs. 1/3 cup granulated erythritol. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 6 cups cubed keto bread like almond flour bread. 1/2 cup sugar-free chocolate chips optional.
Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, eggs, erythritol, vanilla extract, pumpkin pie spice, and salt until well combined. Place the cubed keto bread in the slow cooker. Pour the pumpkin mixture over the bread cubes, ensuring all the bread is coated. Sprinkle sugar-free chocolate chips on top, if using. Cover and cook on low for 3-4 hours, or until the bread pudding is set and cooked through. Serve warm, optionally topped with whipped cream or a dollop of mascarpone cheese.
Prep Time: 15 minutes
Cook Time: 240 minutes
Precious Jewels Mamma
Enjoy a tasty keto-friendly version of traditional bread pudding that is made with pumpkin and warm spices. This slow cooker recipe makes a moist and comforting dessert that is great for satisfying your fall cravings without going against your low-carb lifestyle.
Ingredients: 1 cup canned pumpkin puree. 1 cup unsweetened almond milk. 4 large eggs. 1/3 cup granulated erythritol. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 6 cups cubed keto bread like almond flour bread. 1/2 cup sugar-free chocolate chips optional.
Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, eggs, erythritol, vanilla extract, pumpkin pie spice, and salt until well combined. Place the cubed keto bread in the slow cooker. Pour the pumpkin mixture over the bread cubes, ensuring all the bread is coated. Sprinkle sugar-free chocolate chips on top, if using. Cover and cook on low for 3-4 hours, or until the bread pudding is set and cooked through. Serve warm, optionally topped with whipped cream or a dollop of mascarpone cheese.
Prep Time: 15 minutes
Cook Time: 240 minutes
Precious Jewels Mamma
Enjoy a tasty keto-friendly version of traditional bread pudding that is made with pumpkin and warm spices. This slow cooker recipe makes a moist and comforting dessert that is great for satisfying your fall cravings without going against your low-carb lifestyle.
Ingredients: 1 cup canned pumpkin puree. 1 cup unsweetened almond milk. 4 large eggs. 1/3 cup granulated erythritol. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/4 tsp salt. 6 cups cubed keto bread like almond flour bread. 1/2 cup sugar-free chocolate chips optional.
Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, eggs, erythritol, vanilla extract, pumpkin pie spice, and salt until well combined. Place the cubed keto bread in the slow cooker. Pour the pumpkin mixture over the bread cubes, ensuring all the bread is coated. Sprinkle sugar-free chocolate chips on top, if using. Cover and cook on low for 3-4 hours, or until the bread pudding is set and cooked through. Serve warm, optionally topped with whipped cream or a dollop of mascarpone cheese.
Prep Time: 15 minutes
Cook Time: 240 minutes
Precious Jewels Mamma