For brunch with my family, I wanted to make something special that mostly could be made ahead, minimizing last minute preparations. When searching online, I found a recipe that used pancakes in place of bread in a bread pudding, so I adapted it to create this outstanding low carb breakfast casserole. The convenience of using a boxed keto muffin mix as the base of the pancake batter was genius! The breakfast pudding was a huge hit with my family and may have tasted even better the second day! You can substitute raspberries or blackberries for the blueberries, if you prefer. The yogurt sauce is optional, but the hit of lemon in the creamy sauce really brightened the dish.
Low Carb Blueberry Pecan Pancake Bread Pudding
Makes 8 servings
Pancakes:
One (10 oz.) box King Arthur’s All-Purpose Keto Muffin Mix
5 large eggs
1½ cups low carb milk of choice
1/3 cup sour cream
2 tablespoons melted unsalted butter or avocado oil
½ cup chopped pecans
6 oz. organic blueberries
Custard:
3 large eggs
2 cups half and half (or a mixture of low carb milk and heavy cream equaling 2 cups)
1/3 cup low carb sweetener of choice (allulose/erythritol blend works well)
1½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1/4 teaspoon salt
Lemon Yogurt Sauce:
1/3 cup plain greek yogurt
2 tablespoons half and half
2 tablespoons allulose honey (or granulated allulose)
2 teaspoons lemon zest (or 2 drops lemon oil)
A pinch of salt
1. Place the muffin mix into a large mixing bowl. Whisk together the low carb milk, sour cream, butter or avocado oil, and five eggs in a large measuring cup. Add the milk mixture to the muffin mix and whisk with a fork until blended and smooth. Fold in the chopped pecans. (If you can’t find King Arthur’s Keto Muffin Mix, you can substitute your favorite low carb pancake recipe.)
2. Heat a griddle or large nonstick skillet over medium heat. Add a teaspoon of avocado oil to grease the pan. Pour about 1/4 cup batter for each pancake onto the hot griddle. Spread the batter into a 4 inch circle using the back of a small spoon. Cook until the edges look dry and the bottoms are golden brown, about 3 minutes. Carefully flip the pancake and cook on the other side until the pancake springs back when touched in the center, another 2-3 minutes. Remove pancakes to a wire rack to cool and repeat with the remaining batter. You should end up with 18-20 pancakes.
3. Slice each pancake in half and arrange with the cut side down into two rows in an 8 x 8“ baking dish that has been sprayed with cooking spray. (You may not need all the pancakes to fill the baking dish. Save any unused pancakes to eat later.) Scatter half of the blueberries over the pancakes, tucking a few between each layer. This can be done 1-2 days ahead and then stored in the refrigerator, covered with plastic wrap, until the night before you plan to serve.
4. The night before you plan to cook and serve, whisk together 3 eggs, the 2 cups half-and-half, sweetener, vanilla, cinnamon and salt. Pour the custard mixture over the pancakes and blueberries in the baking dish. Chill at least four hours and up to overnight to allow the custard to soak into the pancakes.
5. Preheat oven to 350°F. Bake the casserole until puffed and the custard is set, 45 to 50 minutes. Let stand 10 minutes to cool before serving. To serve, sprinkle with remaining blueberries and drizzle with sugar free syrup or Lemon Yogurt Sauce. Serve warm. Leftovers can be stored in the refrigerator and reheated before serving.
6. Lemon Yogurt Sauce: Whisk together the yogurt, half and half, sweetener, lemon zest and a pinch of salt until smooth and not too thick. Of needed, add more liquid a teaspoon at a time until you achieve the proper consistency. Makes about ½ cup.
Nutritional Information per serving (no yogurt sauce): 319 calories, 20.4 g carbohydrates (2.9 g dietary fiber, 4.8 g sugars, 17 g sugar alcohols), 24.7 g total fat (9.9 g saturated fat, 0 g trans fat), 216 mg cholesterol, 498 mg sodium, 173 mg calcium, 308 mg potassium, 3 mg iron, 184 IU Vit A, 3 mg Vit C, 10.9 g protein. Net carbs per serving: 1.5 grams
Photos and recipe by Kathy Sheehan, copyright 2024
All rights reserved. Please do not duplicate without the author’s permission.
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