This Low Net Carb King Cake Bread Pudding is perfect for carnival season. With a few simple ingredient swaps, this baked dish will be the star for all upcoming Mardi Gras events.
Before scrolling down to the recipe, be sure to read my easy tips for making your recipes low carb and delicious.
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So many of us have made the New Year’s Resolution to go low carb, but just six days after the new year, we are tempted with the delicious King Cake. From looking online to determine if we can order a king cake (hello Randazzo king cakes) for delivery to our homes or on a quest for an easy king cake recipe, we are ready to celebrate the season with the king cake tradition.
Mardi Gras is a huge tradition in the Skinny Louisiana household. Growing up in Houma, it was common for my family to arrive on the parade route early to get a glimpse of the lights, marching bands, and floats. As I am getting older with a family of my own, its time to let the kids experience the taste and sights of Mardi Gras. And while I don’t have the secret Randazzo king cake recipe, this recipe is just as amazing and deliciously low net carb.
Low Carb Ingredient Substitutions in a King Cake Bread Pudding
The basis of a bread pudding is, well, bread. While French bread is a huge no-no on a low carb diet, with some simple searching, we found a tasty low carb bread substitute, the Great Low Carb Bread. Made with almond flour, wheat flour, and oat flour, this bread can be found in the refrigerator section of Drug Emporium and most health food stores. Great Low Carb Bread has only 1 net carb per slice. No Drug Emporium in your city? You can purchase by clicking on the following link https://amzn.to/2SF1ksl
Sugar is used to sweeten any southern bread pudding and used in the bread pudding sauce. We eliminate all the sugar in our low carb king cake recipes by using Swerve. Swerve is a low carb, keto approved sugar replacer. Swerve can be used in all your recipes and is a simple 1 to 1 ratio in recipes. In other words, for 1 cup of sugar, you would use 1 cup of swerve. No Swerve at your store? You can purchase by clicking on the following link https://amzn.to/2H1phIT
A low carb milk alternative is Fairlife milk. Fairlife milk not only taste amazing, but is ultra-filtrated thus taking the carb count from twelve to six. Fairlife milk is a staple in the Skinny Louisiana house and works amazing in all our low carb recipes.
How to Make a Low Net Carb King Cake Bread Pudding
Start with our bread
It is easier to cut our bread into small strips by using a COLD loaf of bread. Using a serrated knife, cut bread into small ‘diced’ pieces. Place to the side.
Using a large bowl, combine the simple ingredients of Swerve granulated sugar, Fairlife milk, eggs, egg whites, cinnamon, salt, and vanilla extract. Fold in bread. Let the bread absorb the liquid mixture for 15 to 30 minutes.
Once our dish has cooled, we can make our simple frosting with Swerve confectioners sugar and Fairlife milk. (I let my daughter Mireille do this step!). For fun we made purple, green, and gold colored Swerve sugars and sprinkled on top. To make this, place a tablespoon of Swerve in a ziploc bag. Add 1-2 drops of food coloring. Mix.
How to Serve
This dish is best served warm with none other than Community Coffee King Cake coffee (I just love the Community Coffee k cups for work!).
EASY LOW NET CARB KING CAKE BREAD PUDDING
1 loaf of Plain Great Low Carb Bread, diced
3/4 cup egg whites
3/4 cup Swerve granular sugar replacer
1 tbsp. vanilla extract
1 tbsp. cinnamon
1/4 tsp. salt
4 cups 2% Fairlife milk
1/3 cup 2% Fairlife milk
1/2 cup Swerve confectioners sugar replacer
Green, gold, and purple Swerve colored sugar
Nutrition facts per serving:
Calories: 140, Total fat: 6g, Saturated fat: 1g, Cholesterol: 50mg, Sodium: 240mg, Carbohydrate: 11g. Fiber: 9g. Net Carbs: 2g. Protein: 15g.
Please note – carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.
This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and upcoming Skinny Louisiana…in the Slow Cooker.