Moroccan Keto Berber Bread Pudding

Allergens

Nuts (walnuts)

Ingredients

• 4 cups almond flour
• 1 cup unsweetened shredded coconut
• 6 large eggs
• 2 cups full
• fat coconut milk
• 3/4 cup erythritol, granulated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon orange zest
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together almond flour, shredded coconut, cinnamon, ginger, nutmeg, and salt.
3. In another bowl, whisk together eggs, coconut milk, erythritol, orange zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined. Stir in walnuts.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
6. Bake for 30 35 minutes, or until golden brown and set in the middle. Allow to cool slightly before serving.

Chef’s Insight

This Keto Berber Bread Pudding is not only delicious but also nutritionally balanced, making it the perfect dessert for those following low-carb diets.

Notes

This recipe is suitable for low-carb and ketogenic diets. It can be made dairy-free by using coconut milk instead of cow's milk or cream.