Go Back

Keto Lemon Pudding Cakes

A quick and easy low-carb dessert that combines the textures of pudding and cake with a delightful lemon flavor, perfect for family-friendly occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup butter, melted Use room temperature for easier blending
  • 1/2 cup lemon juice Freshly squeezed is best
  • 2 large eggs Room-temperature eggs help the batter rise evenly
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 1/2 cup almond flour Measure by spooning into the cup and leveling off
  • 1/2 cup erythritol Use fine or powdered to avoid grittiness
  • 1 teaspoon baking powder Adjust based on recipe variations
  • 1/2 teaspoon salt Pinch of salt enhances flavors

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the melted butter, sweetener, lemon juice, and vanilla extract.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, mix the almond flour, baking powder, and salt.
  5. Gradually combine the dry ingredients with the wet ingredients until just mixed.
  6. Pour the batter into greased ramekins or a baking dish.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

Serve warm with unsweetened whipped cream or fresh berries. For added zest, grate lemon peel over each serving.