Looking for a bright, citrusy, and rich dessert that brings all the flavor of warm, gooey pudding cakes—without sugar or unnecessary carbs? These Warm Lemon Pudding Cakes are exactly what you need. With their soft sponge base, luscious lemon custard center, and optional powdered sweetener drizzle, this low-carb version delivers all the richness of classic British-style steamed puddings—while keeping it keto-friendly and gluten-free.
Perfect for holiday desserts , weekend baking , or when you’re craving something sweet but staying in ketosis, these individual lemon pudding cakes use simple ingredients like almond flour, lemon zest, and erythritol-sweetened custard to bring bold bakery-style flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love fruity desserts with depth and richness, these lemon pudding cakes will quickly become a favorite in your weekly rotation.
In this article, we’ll walk you through how to make these perfect keto-friendly lemon pudding cakes from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love These Warm Lemon Pudding Cakes
These aren’t just any old muffins—they’re a tangy, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 40 minutes!
Here’s why they stand out:
- 🍋 Bold lemon flavor : Made with fresh zest and juice for natural brightness.
- 🧈 Buttery richness : Adds depth and moisture without being heavy.
- 🥣 Easy to make : Just mix, pour, and bake—no complicated steps!
- 🧁 Great for gifting or storing
- ⏱️ Ready in under 40 minutes
- 🧼 Minimal cleanup : One bowl and one tray = easy prep!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a family gathering, these lemon pudding cakes will quickly become a go-to handheld dessert.
Ingredients You’ll Need
For the Cake Batter:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
- 1/3 cup powdered erythritol or monk fruit sweetener
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tbsp)
Optional: Add 1/4 tsp orange zest or cardamom for exotic flair
For the Lemon Pudding Center (Optional):
- 1/4 cup lemon juice
- 1/4 cup heavy cream or full-fat coconut milk
- 2 tbsp powdered sweetener
- 1 tbsp softened butter
For the Glaze (Optional):
- 1/4 cup powdered sweetener
- 1 tbsp lemon juice
- Pinch of salt
Tip: Sprinkle with crushed pistachios or edible gold dust for extra presentation!
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease four ramekins , silicone molds, or muffin cups generously to prevent sticking.
Pro Tip: Use a water bath for even baking and moist texture.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Powdered sweetener
Mix until evenly incorporated and light.
Note: Coconut flour absorbs more moisture—measure carefully!
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted butter or oil
- Eggs
- Vanilla extract
- Lemon zest and juice
Stir until smooth and slightly thick—but still scoopable.
Pro Tip: The batter should be firm but moist. Add an extra egg yolk if too thick.
Step 4: Fill Ramekins
Pour batter evenly into prepared ramekins.
If making a pudding center , spoon a small amount of lemon pudding mixture into the center of each cake before baking.
This creates a warm, gooey surprise inside!
Step 5: Bake Until Golden and Moist
Bake at 350°F (175°C) for 20–25 minutes , or until the edges are golden and the center is slightly jiggling.
Let cool for 5–10 minutes before unmolding.
Step 6: Make the Lemon Glaze (Optional)
Whisk together:
- Powdered sweetener
- Lemon juice
- A pinch of salt
Drizzle over warm cakes once baked.
Let harden slightly before slicing.
Step 7: Serve and Enjoy!
Serve warm straight from the ramekin with a dollop of whipped cream or Greek yogurt.
Pair with black coffee, herbal tea, or a glass of unsweetened almond milk for the ultimate treat.
Enjoy every soft, tangy bite of your Warm Lemon Pudding Cakes !
Nutritional Information (Per Serving – Makes 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Total Fat | ~18 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~90 mg |
| Sodium | ~120 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Warm Lemon Pudding Cakes
- Use fresh lemons – Gives the best flavor and aroma.
- Don’t overbake – Keeps the center soft and pudding-like.
- Add moisture as needed – If the batter is too thick, add a splash of cream or almond milk.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for gifting – Great for school snacks or homemade treats.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Drizzle
Drizzle with melted dark chocolate for sweet-tart contrast.
Coconut Lovers’ Version
Replace lemon with lime and add shredded coconut to the batter.
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Vegan Option
Use flax eggs, vegan butter, and maple-based sweetener for plant-based magic.
Berry Swirl
Top with mashed raspberries or strawberries for colorful garnish.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~4g net carbs per cake , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cakes?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze for longer storage.
What kind of lemon works best?
Meyer lemons give a sweeter, softer flavor; standard lemons deliver bolder tartness.
Can I make mini versions?
Yes! Fill silicone muffin cups for bite-sized keto lemon cakes.
Why This Recipe Works So Well
These Warm Lemon Pudding Cakes work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and depth , mimicking wheat-based cakes without the carbs.
- The lemon zest and juice deliver bright acidity , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish.
It’s the kind of dessert that makes eating seasonal produce feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your lemon pudding cakes beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with cheese sticks, nuts, or veggies for a balanced keto lunch.
At a Kids’ Party
Cut into cubes and arrange on a platter with toothpicks for appetizer bites.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual slices in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a cake and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Lemons
High in vitamin C and antioxidants—supports immunity and digestion.
Almond Flour
Packed with vitamin E and magnesium—great for brain function and satiety.
Butter / Coconut Oil
Provides fat-soluble vitamins A, D, E, and K—important for hormone production and gut health.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Citrus Lovers
These Warm Lemon Pudding Cakes prove that going low-carb doesn’t mean missing out on bold, comforting desserts. With their soft crumb, gooey center, and zesty finish, they’re the kind of treat that turns a simple cake into something magical.
Whether you’re new to keto baking, looking for a weekend brunch idea, or want to impress with homemade flair, these lemon pudding cakes deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Warm Lemon Pudding Cakes – Silky, Tangy & Perfectly Low-Carb!
- Total Time: 1 hr
Description
A delightful blend of sweet and tangy, light yet satisfying!
Ingredients
1/3 cup (36.67 g) granulated sweetener 2 tbsp butter, well-softened 2 large eggs, divided 3 tbsp (21.3 g) almond flour 2 tsp freshly grated lemon zest 1/4 tsp salt 1/3 cup (78.86 ml) fresh lemon juice 1/3 cup (78.86 ml) heavy cream 1/8 tsp cream of tartar Powdered sweetener, for sprinkling
Instructions
Preheat the oven to 350ºF and lightly grease 4 (four) 8-ounce ramekins. Set the ramekins in a larger baking dish.
In a large bowl, beat the sweetener and butter together until well combined. Beat in the egg yolks one at a time, then beat in the almond flour, lemon zest, and salt.
Stir in the lemon juice and cream. Set this mixture aside.
In another large bowl, using clean beaters, beat the egg whites with the cream of tartar until they hold very stiff peaks.
Gently fold the two mixtures together, taking care not to deflate the egg whites. Divide between the prepared ramekins and fill the baking dish with hot water until it reaches about halfway up the ramekins.
Bake 35 to 40 minutes, until the cakes are puffed up and light golden brown but still have a little bit of jiggle in the center.
Remove the ramekins from the baking dish immediately and let cool 15 minutes, then dust with powdered sweetener and enjoy warm.
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 4
- Calories: 195
- Fat: 10.88g
- Carbohydrates: 3.5g
- Protein: 4.88g