Description
Deliciously tender Keto Lemon Pudding Cakes that blend the flavors of lemon curd and cake into tiny miracles for dessert lovers.
Ingredients
Scale
- 1/2 cup almond flour
- 1/2 cup powdered erythritol or sweetener of choice
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or ramekins.
- Combine the melted butter, sweetener, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Mix well.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Whisk together the almond flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture until well combined.
- Pour the batter into the prepared muffin tin or ramekins.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
- Allow to cool before serving. Enjoy your delicious keto lemon pudding cakes!
Notes
These cakes keep in the fridge for 3-4 days. They do not freeze well. Consider adding an extra splash of vanilla to mask egginess if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 210mg
Keywords: keto, lemon pudding, dessert, low carb, almond flour