Description
These Keto Lemon Pudding Cakes offer a delightful combination of fluffy cake and silky lemon pudding, creating a low-carb dessert treat that satisfies your sweet tooth without derailing your nutritional goals.
Ingredients
Scale
- 3 large eggs, separated
- ¼ cup unsalted butter, melted and cooled
- 2 tablespoons lemon zest (from about 2 medium lemons)
- â…“ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup granulated erythritol (or your preferred keto sweetener)
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Fresh berries (optional)
- Whipped heavy cream (optional)
- Additional lemon zest for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Set out 6 ramekins and place them in a large baking pan. Lightly grease each ramekin with butter or cooking spray.
- Separate the eggs, placing the whites in a medium bowl and the yolks in a large bowl. Set the egg whites aside.
- To the egg yolks, add melted butter, lemon zest, lemon juice, and vanilla extract. Whisk until well combined. Add ½ cup of erythritol and whisk again until smooth.
- In a separate bowl, whisk together almond flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Using clean beaters, beat the egg whites on medium-high speed until foamy. Gradually add the remaining erythritol until soft peaks form.
- Fold one-third of the whipped egg whites into the lemon batter to lighten it. Carefully fold in the remaining egg whites in two additions.
- Divide the batter evenly among the ramekins, filling about two-thirds full.
- Pour hot water into the baking pan around the ramekins until it reaches halfway up their sides. Transfer the pan to the oven and bake for 25-30 minutes until the tops are golden.
- Remove the pan from the oven and lift the ramekins out. Allow them to cool for at least 15 minutes before serving.
Notes
- Room temperature eggs help maximize volume when whipping egg whites.
- Using fresh lemons enhances the flavor significantly.
- Do not skip the water bath as it creates the pudding layer.
- The pudding cakes taste even better when chilled overnight.
- Store these cakes in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pudding cake
- Calories: 215
- Sugar: 2g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg