Lemon Pudding Cake Diabetic
Delight your taste buds with this luscious Lemon Pudding Cake, a diabetic-friendly dessert that perfectly balances zesty citrus flavor with a light, fluffy texture. This clever recipe creates two irresistible layers during baking—an airy, cake-like topping and a silky, lemon-infused pudding base. Made with a granulated sugar substitute, freshly squeezed lemon juice, and a touch of vibrant lemon zest, this dessert is ideal for those seeking a low-sugar treat without compromising on flavor. The secret lies in its delicate folding technique and water bath, which ensure the perfect texture every time. With just 20 minutes of prep time, this guilt-free indulgence is an excellent choice for dinner parties, brunches, or everyday sweet cravings. Serve it warm or chilled, and elevate it with a dollop of whipped cream or fresh berries for an added flourish that won't spike your sugar levels.
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Recipe Information
Ingredients
- 0.75 cup Granulated sugar substitute
- 0.33 cup All-purpose flour
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Lemon zest
- 0.25 cup Freshly squeezed lemon juice
- 1 cup Fat-free unsweetened milk
- 2 pieces Eggs (large, separated)
- 0.25 teaspoon Cream of tartar
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly coat a 1-quart baking dish (or 6 individual ramekins) with cooking spray.
In a medium bowl, whisk together the sugar substitute, all-purpose flour, and salt until well combined.
Add the melted butter, lemon zest, fresh lemon juice, milk, and egg yolks to the dry mixture. Stir until smooth and fully incorporated.
In a separate large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
Gently fold the egg white mixture into the lemon batter using a spatula, being careful not to deflate the egg whites. The batter will look fluffy and slightly lumpy.
Pour the mixture into the prepared baking dish or divide evenly among the ramekins.
Place the baking dish (or ramekins) in a large roasting pan. Carefully pour hot water into the roasting pan, ensuring it surrounds the baking dish/ramekins halfway up the sides for a water bath.
Bake for 35–40 minutes, or until the top is lightly golden and the cake layer has set. The bottom will remain pudding-like.
Remove from the oven and carefully take the baking dish/ramekins out of the water bath. Let cool slightly before serving warm or chilled.
Optional: Garnish with a dollop of whipped cream or a few fresh berries (adjust for sugar allowance if needed).
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 385 mg | 30% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
