Keto Raspberry Chocolate Bread Pudding

A delightful, spongey keto bread pudding recipe you will love anytime, especially at Christmas. A sweet mix of brown sugar swervere places sugar, and is dusted into a spiced mix of cinnamon and nutmeg that’s all swirled with semi-sweet chocolate chip, raspberries and rich buttery cream.

Halal

Healthy

No Alcohol

No Pork

Difficulty: Medium

Preparation: 20 min
Cook: 45 min
Clean up: min

Steps: 2 steps
15 Ingredients

Difficulty: Medium
Steps: 2 steps
15 Ingredients

Preparation: 20 min
Cook: 45 min
Clean up: min

Instructions

1. Make the bread pudding

Preheat oven to 175ºC.
With an electric mixer, beat eggs, sugar, cinnamon, nutmeg, vanilla, salt, and butter until well incorporated.
Add cream. Keep whisking.
Add the cut-up pieces of Keto bread into the mixing bowl. Mix on low speed.
Let it soak for 5 minutes.6.Add half of the raspberries and half of the chocolate chips. Mix by hand using a spatula.
Pour the mixture into a baking tray.
Sprinkle on top the second half of the raspberries and chocolate chips.
Cover the baking tray with aluminium foil.
Bake for 20 minutes.
Remove aluminium foil, and bake for another 20 minutes.

2. Make the whipping cream

With an electric mixer, whisk together whipping cream and swerve until stiff.
Add rum . Mix until well incorporated.(optional)

Plate and Serve!

Serve warm with whipping cream and extra raspberries.