Lemon Pudding Cake Diabetic Recipe

Name: Lemon Pudding Cake Diabetic
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 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)

Indulge in this unbelievably moist and delicious Lemon Pudding Cake, perfectly adapted for a diabetic-friendly diet! This light and fluffy dessert boasts bright lemon flavor and a melt-in-your-mouth texture. A simple recipe with surprising results, perfect for satisfying your sweet tooth without the guilt.

Prep Time 15 mins

Cook Time 45 mins

Calories 90.5 kcal

Protein 9g

Rating 3.3 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.)