Ingrédients pour Lemon Pudding Cake Diabetic
- Eggs
- 1/2 cup lemon juice
- 1 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1/4 cup sugar substitute (erythritol or stevia, adjust to taste)
- Pinch of salt
- 1 cup all-purpose flour (or gluten-free blend)
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Comment préparer Lemon Pudding Cake Diabetic
- Preheat oven to 350°F (175°C). Grease a 1-quart baking dish.
- In a large bowl, beat 4 large egg yolks until creamy.
- Add 1/2 cup lemon juice, 1 cup unsweetened almond milk, 1 tablespoon lemon zest, 1/4 cup sugar substitute (erythritol or stevia, adjust to taste), and a pinch of salt. Whisk until well combined.
- Gradually add 1 cup all-purpose flour (or gluten-free blend), whisking until just combined. Do not overmix.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites until just combined.
- Pour the batter into the prepared baking dish.
- Place the baking dish in a larger pan. Add enough hot water to come halfway up the sides of the baking dish (about 1/2 inch).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly browned and puffy.
- Let cool slightly before serving. (Microwave instructions are unreliable and not recommended for this recipe. Baking provides the best texture and result.)
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
6g
Carbs
3g
