Paleo Lemon Pudding Cake
Lemon Pudding Cake (Paleo, Grain, Nut Free)
Ingredients
- 4 eggs, whites and yolks separated
- ¾ cup full fat coconut milk (I use THIS)
- ¼ cup honey or sweetener of choice
- 1 teaspoon vanilla extract
- zest and juice of 1 lemon
- pinch sea salt
- 3 tablespoons coconut flour (I use THIS)
- coconut oil for greasing
Instructions
- Preheat oven to 350 degrees.
- Whisk egg whites with a hand or stand mixer until stiff peaks form.
- In a separate bowl, mix together egg yolks, coconut milk, honey, vanilla, lemon juice and zest, and sea salt.
- Stir in coconut flour.
- Briefly mix together the eggs whites and the lemon/yolk mixture. It will turn runny.
- Pour mixture into a well greased 1 quart ramekin or round baking dish (like THIS).
- Bake for 45 minutes or until the center feels spongy when you gently poke it.
- Let cool and enjoy either warm or cold!
Notes
You can also use small, individual ramekins and bake for 25-30 minutes or until center feels spongy when poked.
*Try not to overbake! The thin pudding layer at the bottom may get cooked through if you overbake - it will still taste delicious if overbaked, but that thin bottom layer won't be a creamy and pudding consistency :)
*Try not to overbake! The thin pudding layer at the bottom may get cooked through if you overbake - it will still taste delicious if overbaked, but that thin bottom layer won't be a creamy and pudding consistency :)
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