Keto Lemon Pudding Cakes

Why This Is Strictly Keto

Eggs, butter, almond flour and lemon are naturally low in carbohydrate. Whipped egg whites give the fluffy cake layer, and a powdered keto sweetener replaces sugar, so each ramekin has only 4g net carbs.

Ingredients

• 4 large eggs, separated
• ⅓ cup (35 g) almond flour
• ½ cup (60 g) powdered erythritol or sweetener of choice
• ¼ cup (60 g) butter, melted
• 1 cup (240 ml) unsweetened almond milk
• ⅓ cup (80 ml) fresh lemon juice
• Zest of 2 lemons
• ¼ teaspoon cream of tartar
• Pinch of fine sea salt
• Fresh blueberries to serve

Instructions

1. Prepare: Heat the oven to 350°F (175°C). Butter six 6-oz ramekins and set them in a baking dish.

2. Mix the batter: Whisk the egg yolks, sweetener and melted butter until smooth. Whisk in the almond flour, almond milk, lemon juice and zest.

3. Whip the whites: Beat the egg whites with the cream of tartar and salt until stiff peaks form. Fold into the batter in three additions.

4. Bake in a water bath: Divide the batter among the ramekins. Pour hot water into the baking dish to come halfway up the ramekins and bake for 30–35 minutes until puffed, golden and just set.

5. Cool and serve: Cool for 10 minutes. Serve warm or chilled, topped with blueberries and an optional dusting of powdered sweetener.

Nutritional Info (per serving, approximate)

Tips

• The batter will look thin; it separates into cake on top and pudding below as it bakes.
• Use fresh lemon juice only, bottled juice tastes flat.
• The cakes keep in the refrigerator for 3 days.