Keto Lemon Pudding Cakes Recipe

Warm lemon pudding cakes. Does the name alone have you convinced? These individual low-carb treats are delightfully lemony but with a comfort food feeling you can only get from something warm out of the oven. They're by no means a traditional pudding nor a traditional cake, but what they *are* is a light, keto airy concoction with a crusty browned top and liquid gold inside. A little dusting of powdered sweetener and a few fresh berries are all the accompaniment these lemon pudding cakes need.

DIRECTIONS

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

Farm Team Tips

For this recipe, it's important to soften your butter more than usual because of the high sweetener to butter ratio, which makes it hard to beat together.

Your butter needs to be softer than room temperature, but not melted. Keep in mind that the sweetener you choose will greatly affect the total carbs in the recipe. If you prefer to try the recipe with regular sugar, be sure to use a trusted conversion chart (these can be found online) to adjust the amounts and avoid changing the texture or sweetness of the cakes too much.

The bain marie (another term for water bath) is crucial, so don't skip it! Cooking soft cakes and custards in a bain marie allows them to heat up more slowly and cook more gently.

The "folding" technique 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.