5 from 1 vote
Easy Blackberry Bread Pudding, grain free, paleo and low carb. beautyandthefoodie.com
Easy Blackberry Bread Pudding Cake
Prep Time
7 mins
Cook Time
30 mins
Total Time
37 mins
 
Course: garin free, gluten free, low carb, paleo, vegetarian
Cuisine: dessert
Servings: 8
Author: Stacey
Ingredients
  • Bottom Fruit Layer:
  • 2 tbsp butter or coconut oil melted
  • 2 tbsp coconut sugar or for low carb use 2 tbsp erythritol I used this brand
  • 1/3 cup blackberries
  • Bread Pudding Cake Layer:
  • 2 eggs beaten
  • ¼ cup unsweetened almond milk or coconut milk
  • cup Sweetener of choice: 1/3 maple syrup or for low carb use 1/3 cup erythritol + 1/4 cup warm water (mixed together)
  • 1 tsp GF vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/3 cup coconut flour like this one
  • ¼ cup blackberries chopped
  • *Optional Garnishes:
  • in Homemade whipped cream or whipped coconut cream with sweetener of choice (I put the canned full fat coconut milk the freezer for 20 minutes to separate the cream from liquid. Then open can and remove 1/2 cup solid cream and whip a little with either a little honey or liquid stevia for low carb to taste. can also use 1/2 cup heavy cream whipped with a blender stick or magic bullet blender)
  • Paleo or low carb ice cream of choice
Instructions
  1. Preheat oven to 350 F, and lightly grease a 9 inch cake pan.
  2. Place 2 tbsps butter or coconut oil into cake pan, and put pan into preheating oven for a couple minutes to melt butter or oil. Once melted, make sure butter or oil is evenly distributed all over the bottom of the pan.
  3. Sprinkle 2 tbsps coconut sugar or granulated low carb sweetener all over the melted butter or oil.
  4. Place blackberries on top of butter- sweetener layer, as seen in photo above. Set aside.
  5. In a large mixing bowl combine all the “bread pudding cake layer” ingredients except for the coconut flour and chopped blackberries. Mix thoroughly, then add the coconut flour and mix well, scraping sides of bowl, and braking up any coconut flour clumps. Add the chopped blackberries and gently mix in.
  6. Spoon cake batter on top of fruit layer in pan. Spread cake batter evenly across entire pan.
  7. Bake for 30 minutes or until top of cake is browned and center is set.
  8. Remove from oven and let cool completely.
  9. Use a butter knife between cake and edge of pan and slide around to loosen cake from pan. Turn cake pan upside down onto a large plate or serving platter. Cake should fall onto plate, but if not, then use a turning spatula to lift gently under cake a little, and then turn upside down onto plate.
  10. Slice and serve.
  11. Should be stored in fridge, if serving later.
Recipe Notes

Nutritional Data for Low Carb Version using erythritol sweetener option: Servings: 8, Serving Size: 1 slice out of 8, Cal: 71, Carbs: 4.4 g / Net Carbs: 2 g, Fiber: 2.4 g, Fat: 5 g, Protein: 3 g, Sugar: 1 g

Nutritional Data for Paleo Version with coconut sugar and maple syrup option: Servings: 1 out of 8 servings, Cal: 115, Carbs: 16 g / Net Carbs: 13.6 g, Fiber: 2.4 g, Fat: 5 g, Protein: 3 g, Sugar: 12 g

Data for 1/2 cup Coconut whip with 15 drops liquid Stevia: Servings: 1 tbsp out of 8, Cal: 28, Carbs: 1 g, Fat : 3 g, Sugar: 0 g