Sugar Free Lemon Pudding Cakes from the Sugar-Free Mom Cookbook!
Servings 6
Calories 116kcal
Ingredients
- 3 eggs separated
- 2 tablespoons gluten free flour almond will work or Bobs' Red Mill all purpose
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 teaspoon liquid lemon stevia
- 1 cup heavy cream
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Whisk yolks in a bowl then stir in flour, lemon zest, lemon juice, stevia and heavy cream,
- Ina stand mixer beat egg whites and salt until soft peaks form.
- In batches fold egg whites into yolk mixture.
- Pour into 6 ramekins or an 8 by 8 baking dish.
- If using ramekins place them in a 9 by 13 baking pan.
- Pour 3 cups of hot water into baking dish and place int eh center of the oven.
- Bake until light and fluffy 25-30 minutes.
- Remove from water bath and allow to cool one hour.
- Refrigerate and chill 2 hours.
- Top with whipped cream and lemon zest if desired when ready to serve.
Notes
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If you make this with almond flour instead the nutritional information is as follows:
Calories: 133 Fat: 11.7g Saturated Fat: 5.2g Cholesterol: 117mg Sodium: 133mg Carbs: 2.2g Fiber: .5g Sugars: .4g Protein: 4.6g Net Carbs using almond flour: 1.7g*
Net Carbs using Bob's gluten free flour: 3g*
If you make this with almond flour instead the nutritional information is as follows:
Calories: 133 Fat: 11.7g Saturated Fat: 5.2g Cholesterol: 117mg Sodium: 133mg Carbs: 2.2g Fiber: .5g Sugars: .4g Protein: 4.6g Net Carbs using almond flour: 1.7g*
Net Carbs using Bob's gluten free flour: 3g*
Nutrition
Serving: 1g | Calories: 116kcal | Carbohydrates: 3.3g | Protein: 3.9g | Fat: 9.4g | Saturated Fat: 5.1g | Cholesterol: 117mg | Sodium: 132mg | Fiber: 0.3g | Sugar: 0.3g