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Keto Bread Pudding Skillet

The perfect way to indulge without breaking ketosis. And if you don't follow a keto lifestyle, you will still love this recipe!
Prep Time1 hr 15 mins
Cook Time1 hr 40 mins
Total Time2 hrs 55 mins
Course: Dessert
Keyword: dairy-free, gluten free, keto, low carb, Paleo, Skillet
Servings: 10 people


Bread Ingredients

  • 4 tablespoons coconut flour
  • cup almond flour
  • 1 teaspoon baking powder
  • 2 tablespoons monk fruit sweetener (can sub for coconut sugar for non-keto version)
  • ½ cup non dairy milk
  • ¼ cup coconut oil
  • 4 eggs

Egg Mixture Ingredients

  • 4 eggs
  • ½ cup non dairy milk
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 2 tablespoons monk fruit sweetener (can sub for coconut sugar for non-keto version)


For the Bread

  • Preheat oven to 350℉.
  • In medium size bowl, whisk together coconut flour, almond flour, baking powder, and monk fruit.
  • In a separate small bowl, mix together the coconut oil and eggs.
  • Add those wet ingredients to the dry ingredients and whisk until a smooth batter is formed.
  • Pour into small loaf pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool while making egg mixture.

For the Egg Mixture

  • Mix all remaining ingredients in a large bowl.


  • Cut the entire loaf of bread up into 1” cubes.
  • Spread out cubes in large 8” cast iron skillet (can use 8” cake pan if you don’t this) and pour egg mixture over the top.
  • Before baking, let sit in fridge for at least one hour. This will give the bread cubes time to absorb the egg mixture.
  • Preheat your oven to 350℉.
  • After one hour, bake for 30-40 minutes. You will know it’s ready if you slightly tilt the pan side to side and you don’t see any liquid yet it's moist.
  • Serve warm, and drizzle coconut butter, sugar-free syrup, nuts, or any other keto-friendly topping you’d like!


Level: Medium