Keto Lemon Pudding Cake
A light and fluffy keto-friendly lemon pudding cake that’s low in carbs and perfect for a refreshing dessert. This cake features a tangy lemon flavor with a soft, pudding-like texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/2 cup erythritol sweetener
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1/2 cup unsweetened almond milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or line it with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
In a separate large bowl, beat the egg yolks until pale and creamy.
Add the almond milk, fresh lemon juice, lemon zest, melted butter, and vanilla extract to the egg yolks. Mix well.
Gradually add the dry ingredients to the wet ingredients and stir until smooth.
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the lemon batter, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes before serving.