Description
A bright, tangy, and spoonable sugar free lemon blueberry pudding cake made from scratch. Perfectly sweet without refined sugar.
Ingredients
1 cup almond flour
1/3 cup monk fruit sweetener
2 eggs
1/2 cup Greek yogurt (or coconut yogurt)
1/4 cup almond milk
2 tbsp melted butter or coconut oil
1 tbsp lemon zest
1/4 cup lemon juice
1 tsp vanilla extract
1 tsp baking powder
1 cup blueberries (fresh or frozen)
Instructions
Preheat oven to 350°F and grease an 8×8 inch baking dish.nSpread blueberries evenly over the bottom of the dish.
In a large bowl, whisk eggs, yogurt, lemon juice, zest, vanilla, and melted butter.
In another bowl, whisk almond flour, sweetener, and baking powder.
Combine wet and dry ingredients until smooth.
Pour batter gently over the blueberries.
Bake for 30–35 minutes, or until top is golden and center is just set.
Let cool 10–15 minutes before serving.
Notes
Can be made dairy-free using coconut yogurt and almond milk.
Store leftovers in fridge for 4–5 days or freeze in individual slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: sugar-free
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg