Warm Lemon Pudding Cakes

Close up shot of a Keto Lemon Pudding Cake in a white ramekin with a spoonful taken out of it.

Sugar-free lemony goodness! These Keto Lemon Pudding Cakes are a study in contrasts, with a light, airy texture that is still warm and gooey at the same time.

Course Dessert

Cuisine American

Keyword Lemon Pudding Cakes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 195kcal

Ingredients

1/3 cup granulated sweetener
2 tbsp butter well-softened
2 large eggs divided
3 tbsp almond flour
2 tsp freshly grated lemon zest
1/4 tsp salt
1/3 cup fresh lemon juice
1/3 cup heavy cream
1/8 tsp cream of tartar
Powdered sweetener for sprinkling

US Customary - Metric

Instructions

Preheat the oven to 350ºF and lightly grease 4 (four) 8-ounce ramekins. Set the ramekins in a larger baking dish.
In a large bowl, beat the sweetener and butter together until well combined. Beat in the egg yolks one at a time, then beat in the almond flour, lemon zest, and salt.
Stir in the lemon juice and cream. Set this mixture aside.
In another large bowl, using clean beaters, beat the egg whites with the cream of tartar until they hold very stiff peaks.
Gently fold the two mixtures together, taking care not to deflate the egg whites. Divide between the prepared ramekins and fill the baking dish with hot water until it reaches about halfway up the ramekins.
Bake 35 to 40 minutes, until the cakes are puffed up and light golden brown but still have a little bit of jiggle in the center.
Remove the ramekins from the baking dish immediately and let cool 15 minutes, then dust with powdered sweetener and enjoy warm.

Notes

Storage Information: You can store any leftover cakes in the fridge, tightly covered, for up to 4 days. Re-heat them gently in the oven or the microwave.

Nutrition