Keto Bread & Butter Pudding


Step 1To make the 90-second bread, mix together 1 large egg, 3 tablespoons of almond flour, 1/2 tsp baking powder, 1 tbsp melted ghee, 1 teaspoon of granulated sweetener, and 1/4 cinnamon.

Step 2Pour the batter in a one-cup (240 ml/ 8 fl oz) ramekin and microwave for 90 seconds. Tip out and let cool. Repeat until you have four breads.

Step 3Cut the bread rounds in half and spread one side generously with butter.

Step 4Grease an ovenproof dish and tear the bread into rough chunks, layering them in the dish.

Step 5Combine the almond milk and cream in a small saucepan and heat gently until hot. Remove from heat and set aside to cool.

Step 6Place eggs, vanilla and Swerve in a mixer bowl and whisk on high for approx. 5 minutes until light and airy.

Step 7Turn the mixer to low and slowly drizzle the warm (not hot) milk mixture in.

Step 8Scatter the nutmeg over the bread and then pour the milk mixture over. Sit for 30 minutes to allow it to absorb.

Step 9Meanwhile, preheat oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Bake for 45 minutes.

Step 10Remove from the oven and let it sit for a few minutes before serving. Store, covered, in the refrigerator for up to 5 days.