When I think of desserts and the type of desserts I love most of all, my mind immediately goes to lemon. I adore lemon. It is my absolute favorite flavor when it comes to desserts.
I am like my dad in that. Given the choice of a lemon pie or an apple pie, our hearts will immediately go to the lemon pie!
As a type 2 Diabetic however, lemon desserts are a very rare treat. That's because lemon is such a tart fruit that it usually takes a lot of sugar to balance out the tartness. Until now.
May I present to you a totally Sugar Free Lemon Pudding Cake. And not only that, it can be yours in about 3 minutes of time. I am sure you can wait that long!
Its not a lemon pudding cake like my usual Lemon Puddle Cake. Lemon Puddle Cake is a type of pudding cake where you mix a few bits together and then bake in the oven.
Like magic everything separates to give you a cake on top and a lush lemon curd on the bottom. totally verboten for a Diabetic like myself.
Instead this Sugar Free Lemon Pudding Cake is low carb, gluten free, sugar free, keto friendly and Diabetic friendly. Totally!
It is moist and sugar free, with a beautiful tangy lemon glaze that more than makes up for any pudding sauce! And, best of all you can be enjoying it in about 3 minutes, give or take.
WHAT YOU NEED TO MAKE SUGAR FREE LEMON PUDDING CAKE
Simple ingredients that are probably commonplace in any sugar free/low carb kitchen.
For the cake:- 4 TBS almond flour (extra fine ground almonds)
- 2 TBS heavy cream
- 1 1/2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 large free range egg
- 2 TBS fresh lemon juice
- 1/2 tsp baking powder
- 1 TBS butter, melted
- 1 TBS heavy cream
- 1 tsp lemon juice
- 1 TBS powdered sweetener (I use Swerve icing sugar)
- unsweetened whipped cream (Optional)
When it comes to almond flour, in the UK, you need to know that almond flour is quite a bit finer than ground almonds. If you are in the UK and using ground almonds, you may need to add an addition 2 to 3 TBS of them.
I like the Swerve sugar free products. They measure cup for cup like regular sugar and do an excellent job.
I like to use fresh lemon juice when it comes to desserts like this. It has the freshest flavor. Also if you want to charge the lemon flavor up a bit you can add 1/2 tsp of fine freshly grated lemon zest.
You could also add some lemon zest to the sauce. (Which, on a side note, I could eat with a spoon.)
HOW TO MAKE SUGAR FREE LEMON PUDDING CAKE
Nothing could really be much easier than this. Prepare to be amazed!
Butter the insides of a small bowl or two mugs. (I used a small cereal bowl) Whisk the almond flour, sweetener and baking powder together in a bowl.Whisk the egg, lemon juice and cream together. Add to the dry ingredients and mix all well together until smooth. (You may need to add an additional TBS of almond flour if it is too liquidy.)Pour into your prepared dish (s). Level off.
Microwave on high for 90 seconds. (Alternately bake in the oven in a small buttered baking dish at 350*F/180*C/gas mark 4 for 15 minutes.)Remove from the microwave/oven and tip out onto a plate.Whisk together the butter, cream, lemon juice and sweetener until smooth. Spoon over cake/pudding.Divide the dessert into two ramekins, along with the sauce. Serve with or without unsweetened whipped cream.
And there you have it. A delicious keto friendly, diabetic friendly, sugar free, low carb, delicious lemon dessert that you can enjoy in about 3 minutes of time!
If you are not a diabetic and are not worried about sugars and carbs, here are some of my other lemon desserts you might like to try:
LEMON BUTTERMILK CAKE - Full on lemon flavor with a scrumptious zingy lemon glaze.
CREAMY LEMON PIE FOR TWO - All the lovely flavors of a full sized pie, with a graham cracker crust and rich filling, but sized for just two people.
BUTTERMILK LEMON PUDDINGS FOR TWO - delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
Sugar Free Lemon Pudding Cake
Yield: 2Author: Marie RaynerCook time: 3 MinTotal time: 3 MinLight textured with a beautiful lemon flavor and zingy lemon glaze. You can be enjoying this in about 3 minutes of time. Alternatively you can bake it in the oven. (350*F/180*C/gas mark 4 for 15 minutes.)Ingredients
For the cake:- 4 TBS almond flour (extra fine ground almonds)
- 2 TBS heavy cream
- 1 1/2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 large free range egg
- 2 TBS fresh lemon juice
- 1/2 tsp baking powder
- 1 TBS butter, melted
- 1 TBS heavy cream
- 1 tsp lemon juice
- 1 TBS powdered sweetener (I use Swerve icing sugar)
- unsweetened whipped cream (Optional)
Instructions
- Butter the insides of a small bowl or two mugs. (I used a small cereal bowl)
- Whisk the almond flour, sweetener and baking powder together in a bowl.
- Whisk the egg, lemon juice and cream together. Add to the dry ingredients and mix all well together until smooth. (You may need to add an additional TBS of almond flour if it is too liquidy.)
- Pour into your prepared dish (s). Level off.
- Microwave on high for 90 seconds. (Alternately bake in the oven in a small buttered baking dish at 350*F/180*C/gas mark 4 for 15 minutes.)
- Remove from the microwave/oven and tip out onto a plate.
- Whisk together the butter, cream, lemon juice and sweetener until smooth. Spoon over cake/pudding.
- Divide the dessert into two ramekins, along with the sauce. Serve with or without unsweetened whipped cream.
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