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Lemon Pudding Cakes

  • Desserts
  • Low Carb
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4/5 - 132 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 4 servings

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, 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.

By: All Day I Dream About Food

Ingredients

  • 1/2 cup granulated low- or zero-carb sweetener of choice (see notes)
  • 2 tablespoons softened butter (see notes)
  • 2 large Pete and Gerry’s Organic Eggs, whites and yolks separated, at room temperature
  • 3 tablespoons almond flour
  • 2 teaspoons freshly grated lemon zest
  • 1/4 teaspoon salt
  • 1/3 cup fresh lemon juice
  • 1/3 cup heavy cream
  • 1/8 teaspoon cream of tartar
  • Powdered low- or zero-carb sweetener of choice for sprinkling

Directions

Step 1

Preheat oven to 350F and lightly grease 4 8-ounce ramekins. Set the ramekins in a larger baking dish.

Step 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.

Step 3

In a separate large bowl, using clean beaters, beat egg whites with cream of tartar until they hold very stiff peaks.

Step 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.

Step 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.

Step 6

Remove ramekins from the baking dish immediately and let cool 15 minutes, then dust with powdered sweetener and enjoy warm.

Notes:

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.

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RESPONSES

Tim Mountford

May 30, 2019

First attempt start, but good. Added touch more sweetener and a little vanilla. Although second batch in oven, batter tasted like success to ne. Will keep in recipe arsenal Thank you.

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1 Reply

[email protected]

May 30, 2019

Wow, we're thrilled to hear that your first attempted start was pretty good, Tim! Thanks for sharing those details about how you modified the recipe. We're grateful that you gave it a try and we're glad to hear it was a hit.

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Lee Kolbe

May 29, 2019

Looks great

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1 Reply

[email protected]

May 30, 2019

Oh these certainly are Lee, and we hope you get to try them soon and let us know what you think!

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Jean K

May 27, 2019

Sounds delicious

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1 Reply

[email protected]

May 29, 2019

It definitely has our mouths watering here, Jean. Let us know if you get to test it out in the kitchen!

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Connie

May 26, 2019

Sounds delicious

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1 Reply

[email protected]

May 29, 2019

Yes indeed, Connie! We hope you can try it yourself.

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Tammie

May 26, 2019

Is there a nondairy version that works? Dairy Allergy

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1 Reply

[email protected]

May 30, 2019

Unfortunately, we haven't done any testing for a non-dairy version, Tammie. You could try coconut oil in place of the butter, and coconut cream in place of the heavy cream to start, but again, those are very different ingredients than the ones this recipe is designed to use, so your results may not be up to the usual tasty standards of this recipe. You are certainly welcome to experiment and please let us know how it goes if you do give a non-dairy variation a try!

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Lee Smith

May 26, 2019

lemon pudding cakes KETO

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Diane S. Crawley

May 24, 2019

Could this work with limes? Someone left several at my house and I have been searching for a low card option for tgem.

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1 Reply

[email protected]

May 27, 2019

This could definitely work with limes in place of lemons, Diane! Let us know how your lime pudding cakes turn out.

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Mary

May 24, 2019

Anyway to use chocolate instead of lemon juice? Perhaps dry cocoa, or semi-sweet chocolate squares?

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1 Reply

[email protected]

May 27, 2019

Great question, Mary. We unfortunately haven't had the chance to try this substitution, so we can't guarantee that it will work perfectly - but it's definitely worth a try!

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Jann

May 23, 2019

Could we make this in one ‘large ramekin’?

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1 Reply

[email protected]

May 24, 2019

Hi Jann! We have not tried this in a large ramekin, but we welcome your feedback if you try it! 😊

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Patty

May 23, 2019

Instead of heavy cream, could you use full fat coconut milk?

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1 Reply

[email protected]

May 24, 2019

Hi Patty! We have not tried this recipe using coconut, but we welcome your experimentation. We think you'll definitely notice a flavor and texture change, but it may be something that works well. We would suggest substituting 1:1 for the cream. Please let us know how it turns out!

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Mary

May 23, 2019

Anyway to use chocolate instead of lemon juice? Perhaps dry cocoa, or semi-sweet chocolate squares?

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1 Reply

[email protected]

May 24, 2019

Sounds like a great idea for some experimentation, Mary! We have not tried this ourselves, but we welcome your feedback if you try it.

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Shadley Wiegman

May 23, 2019

Sounds yummy and I will be making it!

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1 Reply

[email protected]

May 24, 2019

We're excited to hear how you like it, Shadley!

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Deb

May 22, 2019

Can't wait to make this. Love lemon!

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1 Reply

[email protected]

May 22, 2019

So do we, Deb - especially this time of year. Let us know how it goes!

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Martha

May 22, 2019

Does it have to be almond flour?

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1 Reply

[email protected]

May 22, 2019

Good question, Martha. This recipe is definitely going to give you the best results with almond flour. You are welcome to try an alternative such as coconut flour, or other nut flours, but we can't guarantee the results as we have not tested those substitutions ourselves, and all those ingredients contain different amounts of fat and absorb liquids differently. If you do give a substitution a try, please let us know how it goes!

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Tommy leonard

May 21, 2019

Can you serve these cold.

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1 Reply

[email protected]

May 22, 2019

Absolutely, Tommy! Just allow them to cool down to your desired temperature and serve however you like. If you do refrigerate them to get them chilled, be aware that you could see some extra cracking on the surface and the cakes will contract a bit as they cool.

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Sherry Blanco

May 21, 2019

I can’t wait to try this!

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1 Reply

[email protected]

May 21, 2019

Hi Sherry! We look forward to hearing how you enjoy it!

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Judi

May 21, 2019

Could you substitute honey for the granulated sweetener?

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1 Reply

[email protected]

May 21, 2019

Hi Judi! That's definitely a case where you'd need to re-balance the ratio of wet and dry ingredients, but we unfortunately haven't had the chance to test out other sweeteners and how they react. If you want to give it a try with a smaller batch, it might be worth doing! Let us know how it turns out if you decide to go that route.

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Kay

May 19, 2019

Just tried it and it's absolutely delicious, but I think I messed up using sour cream instead of heavy cream, because they sunk pretty quickly. Or maybe I didn't the beat the whites stiff enough. Not sure. Can someone tell me if the sour cream can be the problem? I always have sour cream at the house, hardly ever heavy cream.

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2 Replies

[email protected]

May 21, 2019

Hi Kay, thanks for writing. We're sorry to hear the recipe didn't work out. Yes, we believe the consistency of the sour cream likely made the recipe sink sooner than anticipated. The acid in the sour cream will affect leavening and the fat content for sour cream is lighter as well with only about 18-20% milkfat (for full fat sour cream), whereas heavy cream is about 30% at minimum. You may be able to do some experimentation going forward with adding extra butter (for the fat) but it's not something we have tried, so we don't have any recommendations unfortunately. We'd love to hear what you find works for you. Thanks for reaching out!

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Linda

May 21, 2019

You really can't substitute sour cream for heavy cream. Heavy cream is the kind you whip for whipped cream.

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April

May 16, 2019

What is the nutritional break down? Calories? Total /Net Carbs

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1 Reply

[email protected]

May 18, 2019

Hi April! Great questions. It looks like Carolyn has the information directly on her website including calories and carbs. You can find it here: https://alldayidreamaboutfood.com/keto-lemon-pudding-cake/ Please let us know if we may assist further!

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Liz

May 14, 2019

Lemon bars

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Mary Jo

May 12, 2019

Have you tried this in an Instant Pot?

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1 Reply

[email protected]

May 13, 2019

Hi Mary Jo! We haven't tried this in an Instant Pot, but it's certainly worth testing out. Though it's not quite the same in texture, we highly recommend this Instant Pot lemon cheesecake: https://www.peteandgerrys.com/egg-recipes/instant-pot-lemon-cheesecake.

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Vickie Evans

May 10, 2019

DESSERT

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Lyrice

April 28, 2019

try this

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Lesley

April 25, 2019

Try this

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Ivana

April 25, 2019

Hi, what kind of sweetener do you suggest? I'm new to keto so I'm not familiar with sweetener options. Thanks, Ivana

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1 Reply

[email protected]

April 25, 2019

Great question, Ivana! Carolyn of All Day I Dream About Food typically recommends erythritol for her recipes, but there are many other options such as stevia, monk fruit, and Swerve. You can read more about Carolyn's favorite sugar substitutes here: https://alldayidreamaboutfood.com/faq/. We hope that helps!

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1 Reply

KarenJo

May 11, 2019

She uses her favorite sweetener Swerve in 99% of her recipes. They make granular, confectioner and brown sugar. Use their Locator on their site :) https://swervesweet.com/

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