Description
A naturally sweetened lemon blueberry pudding cake that separates into a fluffy top and luscious lemony pudding underneath made completely from scratch with no refined sugar.
Ingredients
Scale
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup erythritol or monk fruit sweetener
- 2 large eggs, separated
- 1 tbsp lemon zest
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup milk (dairy or non-dairy)
- 2 tbsp melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- 3/4 cup fresh or frozen blueberries
Instructions
- 1. Preheat oven to 350°F (175°C). Lightly grease a small baking dish (about 8×8 inches).
- 2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- 3. In a large bowl, beat egg yolks with sweetener until pale and creamy.
- 4. Add lemon zest, lemon juice, milk, melted coconut oil or butter, and vanilla extract to the yolk mixture and whisk well.
- 5. Gradually stir the dry ingredients into the wet mixture until smooth.
- 6. In a separate bowl, beat egg whites until soft peaks form.
- 7. Gently fold the egg whites into the batter in two batches.
- 8. Pour batter into the prepared dish and evenly scatter blueberries over the top.
- 9. Place the dish inside a larger baking pan and pour hot water into the outer pan halfway up the sides.
- 10. Bake for 30–35 minutes, or until the top is golden and set, but a slight jiggle remains underneath.
- 11. Carefully remove from oven and water bath. Let cool slightly before serving.
Notes
- The cake will naturally separate into a sponge-like top and a pudding layer underneath.
- Use fresh lemon juice for the brightest flavor.
- Best served warm or chilled, dusted with powdered erythritol if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 170
- Sugar: 2g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: sugar free dessert, lemon blueberry cake, pudding cake, low carb dessert