View Full Version : Bread Pudding 1g carb per serving

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Mon, Aug-25-08, 13:50
I just discovered this today - by accident - after having a couple of eggs I didn't seperate properly to make oopsie rolls I decided to make some sort of dessert with them so that they wouldn't go to waste. At first I wasn't pleased with the texture (due most likely to the xanthan) until I realized it was pretty much identical to bread pudding! :D

2 eggs
2 tbsp Sorbee Maple Syrup (or other sugar free alternative)
2 tbsp Macadamia Nut Butter (made from only macadamia nuts)
1/8 tsp xanthan gum
60 drops Sugar Twin Sodium Cyclamate (or equivalent to 2.5 tsp sugar)
dash of cinnamon

Makes 2 reasonable servings

Macros According to MyPlan (for the whole recipe - not per serving):

Cal: 372
Fat: 32.9
Carb: 3.3
effective carb: 1.8 (only 1g per serving!)
Protein: 14.6

Preheat oven to 315
combine all ingredients with an electric mixer
divide into a muffin or muffin top tray as desired
bake for 30 minutes

When it is done, scoop into bowls and eat as you would typically eat bread pudding (I topped mine with an extra tbsp of macadamia nut butter, about 20g of macadamia nuts, about 1 tbsp of coffee, and 1 more tbsp of sorbee maple syrup)

Mon, Aug-25-08, 15:46
Now that sounds like something my husband will like, as he really misses his bread pudding!

Mon, Aug-25-08, 18:55
Bread pudding - bread = custard :)

Tue, Aug-26-08, 18:18
I find it slightly disturbing that the only reason this can replace bread pudding is because of the xanthan effect...

Nevertheless, it tastes good.

Sat, Aug-30-08, 14:51
I couldn't find my xanthan gum so used some thick'n'thin not starch instead.
Also I soaked some goji berries in Davinci sugarfree syrup and added about 1/2 ounce of them to the recipe. (In UK bread pudding usually has sultanas in it)
I made it in a mini-loaf pan and my husband LOVED it!!

He said it was a little light in texture eaten fresh and still slightly warm, but after being in the fridge overnight it got more stodgy and authentic!

Tomorrow I am going to make a larger loaf by quadrupling the recipe.

Tue, Sep-09-08, 16:26
Well I did quadruple the recipe and though he said it was OK it was very soggy with some almost liquid bits, so I have adapted it a bit.

Here is the recipe I have settled on. It is double your original recipe, so makes 4 servings.

4 eggs
3 tbsp Joseph's sugar free Maple Syrup
4 tbsp (80 grams) Macadamia Nut Butter (made by wizzing macadamia nuts in my food processor)
1/4 tsp xanthan gum
2 tsp cinnamon
1 ounce dried goji berries

Preheat oven to 315
Combine all ingredients (except berries) thoroughly with an electric mixer
Stir in berries
Pour into a baking dish (9"" x 3"" approx)
Bake for 30 minutes

4 servings
According to my fitday entry, one serving has 247 calories, 20g fat (2 g saturated, 1 g polyunsaturated fat, 14 monounsaturated fat), 7 net carbs, 8 grams protein and 2 grams sugar alcohol (from the sf syrup)
Most of the carbs are from the goji berries, but I think they look and taste like sultanas, and in UK bread pudding always has sultanas or raisins in it.

You could omit the goji berries which would make it only about 2 net carbs per serving.


It turned out a bit overdone so I will turn it over to serve it, so it looks more like traditional bread pudding.


This is what a slice of it looks like.


The original recipe turned out too sweet for my husband's taste, so I omitted the second lot of sweetener completely and lowered the amount of the maple syrup by 1/4, and added more cinnamon