Arrow Created with Sketch. Back to The Recipes Keto Lemon Pudding Cakes Desserts Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 172 Ratings PRINT Prep Time 10 minutes Cook Time 35-40 minutes Serving Yield 4 servings Warm lemon pudding cakes. Does the name alone have you convinced? These individual low-carb treats are delightfully lemony but with a comfort food feeling you can only get from something warm out of the oven. They're by no means a traditional pudding nor a traditional cake, but what they are is a light, keto airy concoction with a crusty browned top and liquid gold inside. A little dusting of powdered sweetener and a few fresh berries are all the accompaniment these lemon pudding cakes need. By: All Day I Dream About Food Ingredients 1/2 cup granulated low- or zero-carb sweetener of choice (see notes) 2 tablespoons softened butter (see notes) 2 large Pete and Gerry’s Organic Eggs, whites and yolks separated, at room temperature 3 tablespoons almond flour 2 teaspoons freshly grated lemon zest 1/4 teaspoon salt 1/3 cup fresh lemon juice 1/3 cup heavy cream 1/8 teaspoon cream of tartar Powdered low- or zero-carb sweetener of choice for sprinkling Nutritional Information Serv. Size: 1 cake, Servings: 4 Macros per serving: 3g carbs (excluding erythritol), 18g fat, 5g protein, <1g fiber Amount Per Serving (including erythritol): Calories 200, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 190mg (8% DV), Total Carb. 35g (12% DV), Fiber <1g (3% DV), Sugars 1g, Protein 5g, Vitamin A (10% DV), Vitamin C (15% DV), Calcium (4% DV), Iron (4% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 350F and lightly grease 4 8-ounce ramekins. Set the ramekins in a larger baking dish. Step 2 In a large bowl, beat granulated sweetener and butter together until well combined. Beat in egg yolks one at a time, then beat in almond flour, lemon zest, and salt. Stir in lemon juice and cream. Set aside. Step 3 In a separate large bowl, using clean beaters, beat egg whites with cream of tartar until they hold very stiff peaks. Step 4 Gently fold the two mixtures together, taking care not to deflate egg whites. Divide between prepared ramekins and fill the baking dish holding the ramekins with hot water until it reaches about halfway up the ramekins. Step 5 Bake 35 to 40 minutes, until pudding cakes are puffed up and light golden brown but still have a little bit of jiggle in the center. Step 6 Remove ramekins from the baking dish immediately and let cool 15 minutes, then dust with powdered sweetener and enjoy warm. Farm Team Tips: For this recipe, it's important to soften your butter more than usual because of the high sweetener to butter ratio, which makes it hard to beat together. Your butter needs to be softer than room temperature, but not melted. Keep in mind that the sweetener you choose will greatly affect the total carbs in the recipe. If you prefer to try the recipe with regular sugar, be sure to use a trusted conversion chart (these can be found online) to adjust the amounts and avoid changing the texture or sweetness of the cakes too much. The bain marie (another term for water bath) is crucial, so don't skip it! Cooking soft cakes and custards in a bain marie allows them to heat up more slowly and cook more gently. The "folding" technique refers to the process of carefully mixing something fluffy, like egg whites or whipped cream, into something heavier. Mixing vigorously will deflated your egg whites so use a rubber spatula to gently lift from the bottom and turn until you see no streaks of egg white remaining. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES katherine adams December 19, 2021 I would love the read your notes. Where can I find them? Reply Page 1 Created with Sketch. 1 Reply [email protected] December 20, 2021 Hello Katherine, You can find many other keto recipes on this website: https://alldayidreamaboutfood.com/, if that's what you're looking for. Happy baking! Reply Page 1 Created with Sketch. Nancy August 29, 2021 can you make this ahead of time? Reply Page 1 Created with Sketch. 1 Reply Steven Bissonnette August 30, 2021 Sure thing, Nancy! We just recommend that you eat them within a few days of making them. Reply Page 1 Created with Sketch. Lynn July 06, 2021 Can you substitute with coconut cream? Reply Page 1 Created with Sketch. 1 Reply [email protected] July 08, 2021 Great question, Lynn! In most cases, coconut cream is an equal substitute for regular heavy cream. While we haven't done the substitution ourselves, we encourage your experimentation and we'd love to hear how it turns out! Reply Page 1 Created with Sketch. Bodie May 05, 2021 Hey all, this is essentially a souffle if that helps anyone. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 We hope you try this recipe out at home! Reply Page 1 Created with Sketch. Christina L May 03, 2021 Can't wait to try these lovelies for my mom's birthday tomorrow! I only have 6 oz ramekins and would prefer to not have to buy a new set. Hopefully, this recipe is still possible, and would you maybe recommend 25-30 min bake time? Big thanks :) Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 We recommend using five of your 6oz ramekins to spread out the batter, and bake for 25-30 minutes before checking on them every 5 minutes with the jiggle test! We'd love to hear how they turn out! Reply Page 1 Created with Sketch. Melissa May 01, 2021 I'm confused. Nutrition Info at bottom states: Amount Per Serving (including erythritol): Calories 200, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 190mg (8% DV), Total Carb. 35g (12% DV), Fiber <1g (3% DV), Sugars 1g, Protein 5g, Vitamin A (10% DV), Vitamin C (15% DV), Calcium (4% DV), Iron (4% DV), Vitamin D (8% DV). But elsewhere it says 3 g. carbs per serving. Couldn't figure out where all the carbs come from in the first one but could you clarify? thanks Reply Page 1 Created with Sketch. 1 Reply [email protected] May 19, 2021 Happy to help clarify that for you, Melissa. The two carb counts are different because one counts the erythritol sugar-substitute (which is listed as "zero-carb sweetenter" in this recipe) in the calculation, and one does not. Technically, there are carbs according to official nutritional databases in erythritol which is a sugar alcohol. However, for those who are following a strict keto or low-carb diet, monitoring your net carb consumption can be important, and many of those individuals don't count the carbs from sugar alcohols like erythritol. With that in mind, we provide that alternative carb count with the erythritol removed as part of the bolded "Macros per serving" section. So in short, those extra carbs in the second carb count are coming from the erythritol, aka "zero-carb sweetener." Which would be most relevant for you is really based on your opinion on sugar substitutes, and which of those two practices you subscribe to for calculating nutritional values. For more information on how and why we calculate the nutritional info this way for our keto recipes, please just follow the link to the "Recipe Nutrition Facts" blog post just below the nutritional itself on this page. Please let us know if you have any additional questions! Reply Page 1 Created with Sketch. Kristen February 21, 2021 It's my first time baking keto, is there any recommendations for sweetener? Thank you. L Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys.com February 22, 2021 Welcome to the keto baking club, Kristen! While we don't have a favorite keto-friendly sweetener, you can find more notes and suggestions on keto baking at the recipe author All Day I Dream About Food's blog here: https://bit.ly/2ZHNw5A. She prefers using half Swerve and half Bocha Sweet for these pudding cakes. Happy Baking! Reply Page 1 Created with Sketch. Montana November 24, 2020 Just getting ready to make a test batch! Wanted to point out that Food 52’s site states that you use double the recipe amount when using lemon juice insteadof cream of tartar. Looking forward to being the guinea pig for this recipe! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 30, 2020 We hope you enjoy our recipe and can't wait to hear how it comes out for you! Reply Page 1 Created with Sketch. Colette Farabaugh May 25, 2020 I made this recipe exactly as written, with the exception of the ramekin sizes. Not having 4 8-oz ramekins (32 oz total), I used 2 12-oz ramekins and it worked perfectly. And I served it with a Keto blueberry sauce, to non-Keto friends. It was so delicious - light and very lemony. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 26, 2020 This is the type of recipe success story we love to hear. Thank you for sharing, Colette! Reply Page 1 Created with Sketch. Priscilla Jenne April 14, 2020 the flavor absolutely delicious, but it did not look like the picture - my grandson didn't care he ate 2 bowls.... Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 16, 2020 We're sorry to hear they didn't turn out as pretty as you'd hoped, but we're happy to hear the taste was grandson-approved! Thanks for trying our recipe, Priscilla. Reply Page 1 Created with Sketch. Linda April 11, 2020 I want to try this. Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 14, 2020 We hope a lemon pudding cake is in store for you soon, Linda! Reply Page 1 Created with Sketch. Joy March 17, 2020 Best keto Lemon Pudding cake Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys March 17, 2020 We're honored to receive such high praise, Joy! These truly are delicious! Reply Page 1 Created with Sketch. Jewel Rollinger March 08, 2020 Would love the nutritional stats.. couldn't find any!! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys.com March 09, 2020 Hi Jewel! If you scroll down the page, you should see the Nutritional Information for this recipe listed right under the ingredients list. Happy baking! Reply Page 1 Created with Sketch. Evelyn February 25, 2020 Hi! If I don't have ramekins, do you think this would work in a springform or regular cake pan, or even a muffin tin? If so, how would you recommend modifying the baking time/temperature? Thanks! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys.com February 26, 2020 That's a great question, Evelyn! When looking for a ramekin substitute, it's recommended to use any other small ceramic cup or bowl you might have around, or even a heat-proof glass jar (think canning jars). Springform pans are a little tricky to use in water baths as they're notorious for leaking. A muffin tin might also be tricky to get in the water bath just right, so we'd suggest you stick to bowls or cups. The baking time should be about the same, but we haven't tested this recipe with substitute bowls so we recommend keeping a close eye on them as they bake! Reply Page 1 Created with Sketch. Ashley February 18, 2020 I'd really like to make this but I don't have cream of tartar! Is there a substitute I can use, or would I be able to omit it? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys February 18, 2020 While we can't recommend skipping the cream of tartar, which is used to help form stiff peaks for the egg whites, there are substitutions! Lemon juice is a great option when you're out of cream of tartar, and it can be used in an equal amount when making the substitution - plus, this recipe already calls for lemon juice so you should have it on hand anyways! To make this switch, we recommend following Step 3 of this recipe and adding 1/8 teaspoon lemon juice to the egg whites in place of the cream of tartar. We hope this helps! Reply Page 1 Created with Sketch. Kim January 19, 2020 Going to try making in large ramekin. Sounds absolutely delicious. Love lemon flavored keto desserts. Post more if you have any. Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 20, 2020 We love lemon too, Kim! You can also check out this delicious keto-friendly lemon cheesecake recipe here: http://bit.ly/2tzErPF Reply Page 1 Created with Sketch. Carolyn January 18, 2020 Mine sank at about 20 mins but they tasted delicious...what went wrong? Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys January 20, 2020 We're so sorry to hear that your cakes sank, Carolyn. There are a few possible reasons for this having happened, and it's hard to say exactly what could have gone wrong without seeing it. The most likely issue could have been that the egg whites were beaten either too much or too little - it's important to beat them until they form very stiff peaks. Without being properly whipped to that extent (and not much more than that!), the whites wouldn't be able to hold their integrity through the baking process. We hope this helps! Feel free to drop us an email at [email protected] if you'd like more help with your specific question! Reply Page 1 Created with Sketch. Nora Brulotte September 15, 2019 Made this for friends tonight (low carb curious and food savvy) and it turned out so well- they loved it! Very light and souffle- like with a nice lemon punch. This is a keeper 😊 Reply Page 1 Created with Sketch. 1 Reply [email protected] September 16, 2019 Thanks so much for sharing your experience, Nora, and we could not be more thrilled to hear this light and lemony dessert was a hit! We hope you can enjoy it at many more dinner parties in the future. Reply Page 1 Created with Sketch. Kellie Aylward September 08, 2019 Very nice! Thank you for sharing! Reply Page 1 Created with Sketch. 1 Reply [email protected] September 08, 2019 So glad they caught your eye, Kellie. Enjoy! Reply Page 1 Created with Sketch. Tim Mountford May 30, 2019 First attempt start, but good. Added touch more sweetener and a little vanilla. Although second batch in oven, batter tasted like success to ne. Will keep in recipe arsenal Thank you. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 30, 2019 Wow, we're thrilled to hear that your first attempted start was pretty good, Tim! Thanks for sharing those details about how you modified the recipe. We're grateful that you gave it a try and we're glad to hear it was a hit. Reply Page 1 Created with Sketch. Lee Kolbe May 29, 2019 Looks great Reply Page 1 Created with Sketch. 1 Reply [email protected] May 30, 2019 Oh these certainly are Lee, and we hope you get to try them soon and let us know what you think! Reply Page 1 Created with Sketch. Jean K May 27, 2019 Sounds delicious Reply Page 1 Created with Sketch. 1 Reply [email protected] May 29, 2019 It definitely has our mouths watering here, Jean. Let us know if you get to test it out in the kitchen! Reply Page 1 Created with Sketch. Connie May 26, 2019 Sounds delicious Reply Page 1 Created with Sketch. 1 Reply [email protected] May 29, 2019 Yes indeed, Connie! We hope you can try it yourself. Reply Page 1 Created with Sketch. Tammie May 26, 2019 Is there a nondairy version that works? Dairy Allergy Reply Page 1 Created with Sketch. 1 Reply [email protected] May 30, 2019 Unfortunately, we haven't done any testing for a non-dairy version, Tammie. You could try coconut oil in place of the butter, and coconut cream in place of the heavy cream to start, but again, those are very different ingredients than the ones this recipe is designed to use, so your results may not be up to the usual tasty standards of this recipe. You are certainly welcome to experiment and please let us know how it goes if you do give a non-dairy variation a try! Reply Page 1 Created with Sketch. 1 Reply Nora Brulotte September 15, 2019 I did do a non dairy version using Earth Balance baking bars instead of butter and coconut cream instead of whipping cream and it turned out great. Reply Page 1 Created with Sketch. Lee Smith May 26, 2019 lemon pudding cakes KETO Reply Page 1 Created with Sketch. Diane S. Crawley May 24, 2019 Could this work with limes? Someone left several at my house and I have been searching for a low card option for tgem. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 27, 2019 This could definitely work with limes in place of lemons, Diane! Let us know how your lime pudding cakes turn out. Reply Page 1 Created with Sketch. 1 Reply RachelH May 07, 2020 I used Key Lime juice, and it was fabulous! May need a little more sweet. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 07, 2020 Key Lime cakes sound delicious too! So glad to hear you enjoyed this recipe. Reply Page 1 Created with Sketch. Mary May 24, 2019 Anyway to use chocolate instead of lemon juice? Perhaps dry cocoa, or semi-sweet chocolate squares? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 27, 2019 Great question, Mary. We unfortunately haven't had the chance to try this substitution, so we can't guarantee that it will work perfectly - but it's definitely worth a try! Reply Page 1 Created with Sketch. Jann May 23, 2019 Could we make this in one ‘large ramekin’? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 24, 2019 Hi Jann! We have not tried this in a large ramekin, but we welcome your feedback if you try it! 😊 Reply Page 1 Created with Sketch. Patty May 23, 2019 Instead of heavy cream, could you use full fat coconut milk? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 24, 2019 Hi Patty! We have not tried this recipe using coconut, but we welcome your experimentation. We think you'll definitely notice a flavor and texture change, but it may be something that works well. We would suggest substituting 1:1 for the cream. Please let us know how it turns out! Reply Page 1 Created with Sketch. Mary May 23, 2019 Anyway to use chocolate instead of lemon juice? Perhaps dry cocoa, or semi-sweet chocolate squares? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 24, 2019 Sounds like a great idea for some experimentation, Mary! We have not tried this ourselves, but we welcome your feedback if you try it. Reply Page 1 Created with Sketch. Shadley Wiegman May 23, 2019 Sounds yummy and I will be making it! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 24, 2019 We're excited to hear how you like it, Shadley! Reply Page 1 Created with Sketch. Deb May 22, 2019 Can't wait to make this. Love lemon! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 22, 2019 So do we, Deb - especially this time of year. Let us know how it goes! Reply Page 1 Created with Sketch. Martha May 22, 2019 Does it have to be almond flour? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 22, 2019 Good question, Martha. This recipe is definitely going to give you the best results with almond flour. You are welcome to try an alternative such as coconut flour, or other nut flours, but we can't guarantee the results as we have not tested those substitutions ourselves, and all those ingredients contain different amounts of fat and absorb liquids differently. If you do give a substitution a try, please let us know how it goes! Reply Page 1 Created with Sketch. Tommy leonard May 21, 2019 Can you serve these cold. Reply Page 1 Created with Sketch. 1 Reply [email protected] May 22, 2019 Absolutely, Tommy! Just allow them to cool down to your desired temperature and serve however you like. If you do refrigerate them to get them chilled, be aware that you could see some extra cracking on the surface and the cakes will contract a bit as they cool. Reply Page 1 Created with Sketch. Sherry Blanco May 21, 2019 I can’t wait to try this! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 21, 2019 Hi Sherry! We look forward to hearing how you enjoy it! Reply Page 1 Created with Sketch. Judi May 21, 2019 Could you substitute honey for the granulated sweetener? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 21, 2019 Hi Judi! That's definitely a case where you'd need to re-balance the ratio of wet and dry ingredients, but we unfortunately haven't had the chance to test out other sweeteners and how they react. If you want to give it a try with a smaller batch, it might be worth doing! Let us know how it turns out if you decide to go that route. Reply Page 1 Created with Sketch. Kay May 19, 2019 Just tried it and it's absolutely delicious, but I think I messed up using sour cream instead of heavy cream, because they sunk pretty quickly. Or maybe I didn't the beat the whites stiff enough. Not sure. Can someone tell me if the sour cream can be the problem? I always have sour cream at the house, hardly ever heavy cream. Reply Page 1 Created with Sketch. 2 Replies [email protected] May 21, 2019 Hi Kay, thanks for writing. We're sorry to hear the recipe didn't work out. Yes, we believe the consistency of the sour cream likely made the recipe sink sooner than anticipated. The acid in the sour cream will affect leavening and the fat content for sour cream is lighter as well with only about 18-20% milkfat (for full fat sour cream), whereas heavy cream is about 30% at minimum. You may be able to do some experimentation going forward with adding extra butter (for the fat) but it's not something we have tried, so we don't have any recommendations unfortunately. We'd love to hear what you find works for you. Thanks for reaching out! Reply Page 1 Created with Sketch. Linda May 21, 2019 You really can't substitute sour cream for heavy cream. Heavy cream is the kind you whip for whipped cream. Reply Page 1 Created with Sketch. April May 16, 2019 What is the nutritional break down? Calories? Total /Net Carbs Reply Page 1 Created with Sketch. 1 Reply [email protected] May 18, 2019 Hi April! Great questions. It looks like Carolyn has the information directly on her website including calories and carbs. You can find it here: https://alldayidreamaboutfood.com/keto-lemon-pudding-cake/ Please let us know if we may assist further! Reply Page 1 Created with Sketch. Liz May 14, 2019 Lemon bars Reply Page 1 Created with Sketch. Mary Jo May 12, 2019 Have you tried this in an Instant Pot? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 13, 2019 Hi Mary Jo! We haven't tried this in an Instant Pot, but it's certainly worth testing out. Though it's not quite the same in texture, we highly recommend this Instant Pot lemon cheesecake: https://www.peteandgerrys.com/egg-recipes/instant-pot-lemon-cheesecake. Reply Page 1 Created with Sketch. Vickie Evans May 10, 2019 DESSERT Reply Page 1 Created with Sketch. Lyrice April 28, 2019 try this Reply Page 1 Created with Sketch. Lesley April 25, 2019 Try this Reply Page 1 Created with Sketch. Ivana April 25, 2019 Hi, what kind of sweetener do you suggest? I'm new to keto so I'm not familiar with sweetener options. Thanks, Ivana Reply Page 1 Created with Sketch. 1 Reply [email protected] April 25, 2019 Great question, Ivana! Carolyn of All Day I Dream About Food typically recommends erythritol for her recipes, but there are many other options such as stevia, monk fruit, and Swerve. You can read more about Carolyn's favorite sugar substitutes here: https://alldayidreamaboutfood.com/faq/. We hope that helps! Reply Page 1 Created with Sketch. 1 Reply KarenJo May 11, 2019 She uses her favorite sweetener Swerve in 99% of her recipes. They make granular, confectioner and brown sugar. Use their Locator on their site :) https://swervesweet.com/ Reply Page 1 Created with Sketch.
