Keto lemony goodness! These warm and gooey pudding cakes are the perfect spring dessert. Sugar free and grain free so you can indulge at your leisure! Only 3.5 g total carbs per serving. Make mom happy with these keto lemon pudding cakes for Mother’s Day. This post is sponsored by Pete and Gerry’s Organic Eggs.
Warm lemon pudding cake. Doesn’t that sound simply divine? Like an inviting pool of lemony goodness that you just want to dive right into. Jump on in, friends, the water’s warm!
Lemon is such a classic spring flavor and the possibilities are endless. Cakes, pies, tarts, cookies all do well with a little lemon love. I have so many keto lemon desserts, I can hardly think of them all. Try my lemon poppy seed cake. Or maybe you feel more like this lemon sour cream pie. And it’s always delicious to make a little keto lemon curd.
The folks over at Pete and Gerry’s Organic Eggs asked me to create a spring recipe and my mind instantly went to lemon. But it’s still a little chilly here in the Pacific Northwest so I also wanted something warm and comforting.
Warm lemon pudding cake to the rescue! Delightfully lemony but with a comfort food feeling you can only get with something warm out of the oven. A little sprinkling of powdered sweetener and maybe a few fresh berries are all the accompaniment it needs.
Are they pudding or are they cakes?
Okay, let’s be honest here. These little individual keto desserts are not really pudding and they aren’t really cake either. They are more along the lines of a soufflé that’s taken out early and allowed to fall.
What you end up with is a light, airy concoction that is still a soft and slightly liquid inside. The top is slightly crusty and browned but as you dip your spoon in, you meet soft pudding-like perfection.
Have I sold you yet on lemon pudding cake?
Why I use Pete and Gerry’s Organic Eggs
Both pudding and cake rely heavily on eggs, and so you want to make sure you are using good quality, fresh eggs. Pete and Gerry’s Organic Eggs are top notch, in my opinion.
Not only are they fresh and organic, but they are also free range and Certified Humane. And I just found out that they have a fabulous program for recycling their plastic cartons.
Here in Portland, that type of packaging is not allowed in our curbside recycling. Turns out Pete and Gerry’s will take them back and recycle them, free of charge! And then recycle them again and again into new cartons. That pleases my little conservationist heart immensely! To participate, just email their sustainability team at [email protected]
Tips for making Lemon Pudding Cake
Soften your butter more than usual: This lemon pudding cake recipe has a high sweetener to butter ratio, which makes it hard to beat together. Your butter needs to be softer than room temperature, but not melted.
Use a bain marie: This is simply the fancy baking term for a water bath. Cooking soft cakes and custards in a bain marie allows them to heat up more slowly and cook more gently.
Separate your eggs: The light and fluffy quality of these Lemon Pudding Cakes relies on beaten egg whites so be sure to beat your whites until they hold stiff peaks.
Using lemon zest: I always recommend freshly grated lemon zest as the best way to amp up that lemon flavor.
Gently fold the egg whites and lemon mixture: “Folding” refers to the process of carefully mixing something fluffy, like egg whites or whipped cream, into something heavier. Mixing vigorously will deflated your egg whites so use a rubber spatula to gently lift from the bottom and turn, until you see no streaks of egg white remaining.
Ready to enjoy some delicious warm lemon pudding cakes? Click for the full recipe here.
Warm Lemon Pudding Cake
Nutritional Information per serving
Food energy: 195kcal
Total fat: 17.12g
Carbohydrate: 3.48g
Total dietary fiber: 0.73g
Protein: 4.82g
Patti Baker says
Ohhh, this cake is right up my alley, Carolyn! I’m having trouble though with the link taking me to the recipe.
Carolyn says
Hmmm, I had no issue and clicked right through. Try here: https://www.peteandgerrys.com/egg-recipes/lemon-pudding-cakes
Patti Baker says
This link worked. Thank you!
Melinda says
Thank you for this link!
Annie says
I also couldn’t click on the link!
Linda says
Carolyn,
You have MADE my year! I have been missing my conventional lemon pudding cake:
https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake?action=click&module=RecipeBox&pgType=recipebox-page®ion=lemon%20pudding&rank=0
so you have fixed that for me. CANNOT wait to try this, and since I was looking for something special for mom for Mother’s Day (she loves your lemon curd so I was on the hunt for something with lemon), you have solved my problem!
Best,
Linda
Carolyn says
Hooray! When I was researching how to do this recipe, I did see the NY Times one and got some ideas from it.
Linda says
Carolyn,
This was a home run. It came out EXACTLY like the one I used to make pre-keto. I couldn’t be happier and I got rave reviews – I made this for mother’s day and my mom said “THIS IS EXTRAORDINARY!”. THANK YOU for all of your amazing recipes. It’s so lovely to be able to carry on the traditions that I’ve created through my cooking.
Warm regards,
Linda
Michelle says
Would you recommend almond milk as the HWC sub (or another suggestion?) for those who are looking to limit dairy intake?
Carolyn says
I think you would be better off with something a little higher in fat so maybe canned coconut milk?
Terri says
I was wondering if you could bake it in an 8″ round silicone cake pan? And if so, would you still put it in a water bath?
Carolyn says
I am not entirely sure but I think yes you can bake it that way. Definitely still do the water bath… I tried a recipe without one recently. It was custard and I did 3 of them in the water and one out. It was HILARIOUS the way the one outside of the water puffed up like mad and then fell upon cooling. A very different texture too.
Doni says
Carolyn, what did you use for sweetener or sweeteners on this one? And do you think leftovers would refrigerate? Just one of me but this is right up my alley…
Carolyn says
I used half Swerve and half Bocha Sweet. yes, they refrigerate well… no longer ‘warm” but you can warm them gently again.
Linda says
Carolyn,
Just curious as to why you used 2 different sweeteners – did you find the finished dessert better than with just swerve?
Thanks,
Linda
Carolyn says
Swerve can tend to recrystallize a bit too much in a recipe like this.
Linda says
I’m sure they’re scrumptious warm but I actually intentionally served them cold and they were amazing and refreshing – topped with keto chantilly cream and fresh raspberries.
Marsha says
I so want to make this dessert this weekend for guests. The link isn’t working. Neither did the option offered in one of the comments.
Any suggestions?
Thanks!
Marsha
Carolyn says
My suggestion is to try a different browser or another device because I can click through just fine.