This keto pumpkin dessert was inspired by a chaffle bread pudding idea and turned into a warm, comforting fall recipe with pumpkin, cranberries, and classic pumpkin pie spice. Keto Pumpkin Cranberry Chaffle Bread Pudding is a delicious low carb alternative to traditional pumpkin pie and makes a festive dessert for Thanksgiving, autumn gatherings, or any time you want a cozy keto treat.
Keto Pumpkin Dessert – Chaffle Bread Pudding with Cranberries!
This keto pumpkin dessert is one of those recipes that tastes like fall in every bite. It has the warm flavor of pumpkin pie spice, the creamy texture of bread pudding, and the bright tartness of cranberries. It is sweet, satisfying, and rich enough to feel like dessert, but it is still made with low carb ingredients.
The base of this recipe is made with basic keto chaffles instead of traditional bread. Chaffles work surprisingly well in a bread pudding because they hold their shape after baking while still soaking up the pumpkin custard mixture. The result is soft, lightly spiced, and comforting without using flour, bread, or added sugar.
This recipe is especially useful during the holiday season when pumpkin pie is everywhere. If your family loves the classic Thanksgiving dessert table, this keto pumpkin bread pudding gives you another option to serve alongside the usual favorites. It can be enjoyed warm or cold, and a spoonful of whipped cream on top makes it feel even more festive.
The pudding mixture is made with canned pumpkin, heavy cream, eggs, vanilla extract, pumpkin pie spice, and a keto-friendly sweetener. Cranberries add a fresh pop of flavor and color that works beautifully with pumpkin. Each serving is about 160 calories with 3 net carbs, making it a practical low carb pumpkin dessert for anyone following a keto lifestyle.
Gather Up These Keto Pumpkin Dessert Ingredients
- Eggs
- Mozzarella cheese
- Canned pumpkin
- Heavy cream
- Fresh or frozen cranberries
- Vanilla extract
- Pumpkin pie spice, checked to make sure it is sugar free
- An erythritol sweetener blend, or your preferred keto-friendly sweetener
To Make This Cranberry Keto Pumpkin Dessert You Will Need
- A waffle maker. A mini waffle maker makes small round chaffles, while a full-size waffle maker can cook more batter at one time. For this keto pumpkin bread pudding, you will need about 6 to 8 chaffles, depending on the size of your waffle maker.
- A mixing bowl
- A wooden spoon or spatula
- A greased pie plate or baking dish
You Can Make the Chaffles Ahead of Time
The chaffles can be prepared a day ahead, which makes this keto pumpkin dessert easier to assemble when you are ready to bake. Let the chaffles cool completely on a rack before tearing them into bite-size pieces. Cooling helps them firm up slightly, so they hold together better once mixed with the pumpkin custard.
If you are making this recipe for a holiday meal, preparing the chaffles in advance is a great time-saver. The next day, all you need to do is mix the pudding ingredients, fold in the chaffle pieces, add the cranberries, and bake.
Printable Recipe Card for Chaffle Bread Pudding Keto Pumpkin Dessert
Keto Pumpkin Dessert – Chaffle Bread Pudding with Cranberries!
8
10 minutes
30 minutes
40 minutes
A flavorful low carb pumpkin dessert made with chaffles, canned pumpkin, pumpkin pie spice, and cranberries. This keto chaffle bread pudding is a cozy fall treat with classic seasonal flavor.
Ingredients
Chaffles:
- 4 eggs
- 1 cup shredded part skim mozzarella cheese
Pudding:
- 3 eggs, beaten
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 cup erythritol sweetener blend, or to taste
- 1/2 cup canned pumpkin
- 1/2 cup heavy cream
- 1/2 cup fresh or frozen cranberries
- 1 tbsp granulated erythritol to sprinkle on top, optional
Instructions
Chaffles
- Heat a waffle maker.
- In a mixing bowl, beat the eggs and stir in the shredded mozzarella cheese.
- Cook the chaffles in the waffle maker. You should get about 4 to 6 chaffles, depending on the size of your machine.
- If using a mini waffle maker, cook 1/4 cup of batter at a time for about 3 to 4 minutes each.
- If using a full-size waffle maker, cook the batter for about 7 minutes, or until the chaffles are set.
- Allow the chaffles to cool on a rack before using them in the bread pudding.
Bread Pudding
- Preheat the oven to 350 degrees. Tear the cooled chaffles into bite-size pieces.
- Place the chaffle pieces in a mixing bowl with the beaten eggs, heavy cream, canned pumpkin, vanilla extract, pumpkin pie spice, and sweetener.
- Mix well until the chaffles are evenly coated with the pumpkin custard mixture.
- Pour the mixture into a greased pie plate.
- Sprinkle the cranberries over the top and add a little extra sweetener if desired.
- Bake for about 30 minutes, or until the pudding is set.
- Serve warm or cold, with whipped cream if desired.
Notes
You can prepare the chaffles one day ahead. Let them cool completely before storing and use them when you are ready to assemble the bread pudding.
Nutrition Information:
Yield: 8
Serving Size: 1 slice
Amount Per Serving:
Calories: 160
Total Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 2g
Cholesterol: 24mg
Sodium: 93mg
Carbohydrates: 4g
Net Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Protein: 9g
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Pin This Awesome Keto Pumpkin Dessert to Find It Later!
This keto pumpkin chaffle bread pudding is a simple way to enjoy the flavors of pumpkin pie while keeping the recipe low carb. Save it for fall baking, holiday meals, Thanksgiving dessert, or any time you want a warm pumpkin spice treat with a creamy bread pudding texture.
