Low Carb Lemon Pudding Cake
This Low-Carb lemon pudding cake is a delicious and refreshing dessert that is perfect for any occasion. It is super soft, light, and refreshing with a pudding-like consistency that will leave you craving for more. It has the perfect amount of sweetness and tanginess from the combination of lemon flavor and sweetener. Next time you crave something sweet, you will most probably be reaching for this Low-Carb lemon pudding cake.
How to Make It
Step 1
Preheat the oven to 325F/160C and spray an 8” by 8” pan with cooking spray. Separate the eggs into yolks and whites and combine the almond flour and xanthan gum. In a stand mixer bowl, add the butter, 1 cup sweetener, and lemon zest and beat until creamy.
Step 2
Add the egg yolks and lemon juice and mix to combine. Then add in the whole milk and almond flour mixture. Mix well to incorporate fully.
Step 3
Transfer the dough mixture to a separate bowl. Then, wash the stand mixer bowl well so there is no grease or residue. Add the egg whites to the stand mixer bowl and continuously whisk while adding ½ cup sweetener until stiff peaks form.
Step 4
Scoop out a generous portion of the stiff egg whites and gently fold them into the almond flour dough mixture. Then, transfer the mixture to the bowl with the remaining egg whites. Gently fold using a light hand to combine and form a uniform mixture.
Step 5
Pour the mixture into the prepared pan then place the pan into a 13” by 9” pan filled with 2 cups of boiling water. Transfer the pan to the oven and bake for 3-35 minutes until the center springs back when touched. Once baked, remove the pan from the oven and allow it to rest in the water bath for 20-25 minutes before removing and serving.
Ingredients
- Almond Flour
1-½ cup
- Baking Aids Xanthan Gum by Bob’s Red Mill
2 teaspoon
- The Ultimate Icing Sugar Replacement by Swerve
1-½ cup
- Butter
5 tablespoon
- Lemon Peel Or Zest Raw
2 tbsp
- Lemon Juice
½ cup
- Whole Milk
½ cup
- Raw Egg
5 large