This high-protein pumpkin bread pudding is a cozy, low-carb fall treat that’s soft, creamy, and packed with pumpkin spice flavor.

This high-protein pumpkin bread pudding is all about warm fall comfort food. It’s soft, custardy, and full of pumpkin spice flavor — like a mix between pumpkin pie and French toast. And when you top with sugar-free whipping cream, it's irresistible!

It’s also secretly healthy. It's packed with protein from cottage cheese, eggs, and high-protein bread. Plus, it’s filling, low in carbs, and way lighter than traditional bread pudding.

And, of course, we've made it easy to make! Just blend everything, pour it over cubed bread, and bake. It takes less than 10 minutes to prepare and 20 to 25 minutes to bake.

Ingredient Notes

Hero Bread: This is a new favorite keto bread at our house! You can find it at many grocery stores (we get ours at Kroger) in both white and seeded varieties (both are great). It’s high in fiber, has zero net carbs, is low in calories, and even contains some protein.

Pumpkin purée: Be sure to use 100% pure pumpkin with no added ingredients. Don’t confuse it with pumpkin pie filling, which contains sugar and added flavors.

Low-fat (2% milkfat) cottage cheese: We use a low-fat cottage cheese (2% milkfat) to keep the protein percentage high. That said, you could also use a full-fat cottage cheese since it only slightly reduces the protein percentage.

Sugar-free sweetener: We like to sweeten with Lakanto monk fruit sweetener (with erythritol). However, you can sweeten with another sweetener of preference. Just be sure to check a sweetener conversion chart.

Eggs: Help bind everything together and add extra protein.

Pumpkin pie spice: A store-bought blend works perfectly here, but you can also make your own homemade mix if you prefer.

Vanilla extract: Enhances the sweetness and adds depth of flavor.

Preparation Steps

Get started: Preheat oven to 350°F and grease an 8×8-inch baking dish.

Prep ingredients: Blend cottage cheese in a food processor until smooth. Cube the bread and add to the dish.

Combine ingredients: In a large bowl, add blended cottage cheese, eggs, pumpkin purée, monk fruit sweetener, pumpkin pie spice, vanilla, and salt until smooth. Pour mixture evenly over the bread cubes, pressing lightly to soak.

Bake and serve: Bake for 25 minutes, until the center is mostly set and the top is golden. Let cool a few minutes before serving warm. Before serving, be sure top with sugar-free whipping cream!

How to Store

Store leftover pumpkin bread pudding in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for about 30 to 45 seconds.

More Low Carb Pumpkin Desserts

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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