Keto Glazed Donut Bread Pudding

If you told me a year ago that I’d be making keto glazed donut bread pudding, I probably wouldn’t have believed you. But here we are, and honestly, this one is incredible.

It’s warm, custardy, and topped with a sweet vanilla glaze that ties everything together. You really won’t believe it’s low carb.

The base is a simple homemade donut bread made with almond flour and coconut flour. Once it’s baked and cubed, you toast it so it soaks up all that rich custard perfectly.

This is the kind of keto dessert you can bring to a gathering and nobody will question it. It just tastes like a really good bread pudding.

Whether you’re deep into the keto lifestyle or just trying to cut back on carbs, this recipe is a must-try. Let me walk you through how to make it.

Why You’ll Love This Recipe

It Tastes Like Real Bread Pudding – This keto version nails the rich custardy texture of traditional bread pudding without the carbs.

The Donut Bread Is Amazing on Its Own – The almond and coconut flour base bakes into a tender sweet bread you could honestly eat by itself.

That Glaze Makes It Feel Like a Real Treat – The vanilla cream glaze drizzled on top gives it a bakery-style finish that feels indulgent.

Warm and Comforting – The cinnamon and nutmeg custard makes this the perfect cozy keto dessert for cooler evenings.

Recipe Ingredients

For the Donut Bread

• 2 cups Almond Flour
• 1/3 cup Granulated Erythritol
• 1/4 cup Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 4 Large Eggs
• 1/3 cup Melted Butter
• 1/4 cup Heavy Whipping Cream
• 1 tsp Vanilla Extract

For the Custard

• 4 Large Eggs
• 1 cup Heavy Whipping Cream
• 1/2 cup Unsweetened Almond Milk
• 1/3 cup Granulated Erythritol
• 2 tsp Vanilla Extract
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg

For the Glaze

• 1/4 cup Powdered Erythritol
• 2 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350F. Grease a 9×13 baking pan. In a large bowl, whisk together the almond flour, granulated erythritol, coconut flour, baking powder, and salt. In a separate bowl, beat the eggs, melted butter, heavy whipping cream, and vanilla extract.

Combine the wet and dry ingredients and stir until smooth. Spread into the pan and bake for 18 to 22 minutes until golden and a toothpick comes out clean. Let cool completely, then cut into 1-inch cubes.

Step 2

Spread the bread cubes on a baking sheet and bake at 300F for 10 to 12 minutes, tossing halfway, until dried out and lightly toasted. This step is important for the bread to properly absorb the custard. Let cool.

Step 3

Grease a 9×9 baking pan. Arrange the toasted bread cubes evenly in the pan.

Step 4

In a large bowl, whisk the eggs, heavy whipping cream, almond milk, granulated erythritol, vanilla extract, cinnamon, and nutmeg until smooth. Pour the custard evenly over the bread cubes. Press the cubes down gently with a spatula so they absorb the liquid. Let sit for 15 minutes.

Step 5

Bake at 350F for 35 to 40 minutes until the custard is set and the top is golden brown. The center should be slightly jiggly but not liquid.

Step 6

While the bread pudding bakes, whisk together the powdered erythritol, heavy whipping cream, and vanilla extract until a smooth thin glaze forms.

Step 7

Let the bread pudding cool for 10 minutes, then drizzle the glaze generously over the top. Serve warm.

Tips

Dry Out the Bread Cubes Properly

The toasting step at 300F is probably the most important part of this whole recipe. If the bread cubes are still soft and moist, they won’t soak up the custard the right way and you’ll end up with a mushy, dense pudding instead of that classic bread pudding texture.

You want them to feel dry and slightly firm on the outside, almost like croutons. If they still feel soft after 12 minutes, give them another 3 to 5 minutes. Every oven is different so go by feel, not just the timer.

Also make sure you spread them out in a single layer on the baking sheet. If they’re piled on top of each other, the ones in the middle won’t dry out evenly.

Let the Bread Cubes Soak Long Enough

After you pour the custard over the bread cubes, the recipe says to let it sit for 15 minutes. Don’t skip this. The almond and coconut flour bread absorbs liquid slower than regular bread, so it needs that time to really soak everything in.

Press the cubes down with a spatula a few times during those 15 minutes, not just once at the beginning. You want every cube to be fully saturated so you don’t end up with dry spots in the finished pudding.

If you notice some cubes on top still look dry after 15 minutes, give it another 5 to 10 minutes. It’s better to wait a little longer than to bake it with dry bread on top.

Use a 9×9 Pan for the Pudding

The recipe bakes the donut bread in a 9×13 pan, then switches to a 9×9 pan for the bread pudding. This matters because the smaller pan gives you a thicker layer of bread and custard, which is what you want for a pudding that’s custardy in the middle.

If you use the same 9×13 pan for the pudding step, the layer will be too thin and it’ll bake too fast. You’ll end up with something more like a dry casserole than a bread pudding.

More Recipes

• Low Carb Cinnamon Sugar Donut Holes
• Low Carb Glazed Cinnamon Rolls
• Keto Churro Chaffles
• Keto Cinnamon Swirl Coffee Cake

Frequently Asked Questions

Why do I need to toast the bread cubes before adding the custard?

Toasting the bread cubes at 300F dries them out so they can soak up way more custard. If you skip this step, the cubes will already be moist and soft, and you’ll end up with a mushy, soggy bread pudding instead of one with great texture.

Think of it like a sponge – a dry sponge absorbs liquid much better than one that’s already wet. This extra step makes a big difference in how the final dish turns out.