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Keto Raspberry Chocolate Bread Pudding

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 swerve replaces sugar and is dusted into a spice mix of cinnamon and nutmeg that’s all swirled together with semi-sweet chocolate chips, raspberries and rich buttery cream.


For the bread pudding

  • 4 ketobuns (cut into smaller pieces)
  • 1 tbsp butter
  • 3 eggs
  • 1 ¼ cup cream
  • 100g brown sugar swerve
  • 25g confectioners' swerve
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 pack raspberries (approx 170g + extra for garnishing)
  • ¼ cup semi-sweet chocolate chips

For whipping cream

  • 1 cup cream
  • ¼ cup confectioners' swerve
  • 2 tsp rum (optional)


  1. Preheat oven to 175ºC.
  2. With an electric mixer, beat eggs, sugar, cinnamon, nutmeg, vanilla, salt, and butter until well incorporated.
  3. Add cream. Keep mixing.
  4. Add the cut-up pieces of Keto bread into the mixing bowl. Mix on low speed.
  5. Let it soak for 5 minutes.
  6. Add half of the raspberries and half of the chocolate chips. Mix by hand using a spatula.
  7. Pour the mixture into a baking tray.
  8. Sprinkle on top the second half of the raspberries and chocolate chips.
  9. Cover the baking tray with aluminium foil.
  10. Bake for 20 minutes.
  11. Remove aluminium foil, and bake for another 20 minutes.
  12. While baking, start on the whipping cream. With an electric mixer, whisk together whipping cream and swerve until stiff.
  13. Add rum (optional). Mix until well incorporated.
  14. Serve warm with whipping cream and extra raspberries.
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