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Lemon Sponge Pudding

If You’re Looking For An Easy Way To Make A Tasty Dessert That’s Low Carb, Then Have This Pudding NOW

How hard is it to find a dessert you love but all whilst keeping your carbs down?

Not only that but ones that pretty tasty and a favourite amongst the family?

I remember when mum used to bring home lemon sponge pudding, was soo delicious.

I always fought between that and chocolate gateau

Both were delicious but with the gateau it gets a little sickly after a while.

This? Not the case.

It’s super easy to make and some of the food swaps makes it great for those following a primal, gluten free or vegetarian lifestyle.

Might do a cooking class in our Fit With uFit group and this pudding…what do you think?

Shopping & Ingredients List:

  • 2 large Eggs, separated
  • 60ml Double Cream
  • 2 tbsp Coconut Sugar
  • 2 Lemon, zest
  • 1 Lemon, juice only
  • 120g Almond Flour
  • 1 tsp Baking Powder
  • 1 tbsp Coconut Oil, melted
  • 100g 0% Total Greek Yogurt

Method

  1. Preheat oven to 170c (150 fan), 325f, Gas Mark 3. Grease an oven proof dish with a little-melted coconut oil.
  2. In a bowl mix together egg yolks, cream, stevia & lemon zest until smooth. Beat in almond flour & baking powder again until smooth.
  3. In a separate bowl whisk egg white until they form soft white peaks.
  4. In the cake mix bowl stir in lemon juice. Then using a metal spoon fold in egg whites one spoon at a time.
  5. The prepared baking dish. Cover with tin foil. Bake for 20 mins. Uncover & bake for a further 10-15 mins until springy to touch.
  6. 6. Serve warm with Greek yoghurt.

 

Per Serving

Protein 8.3g

Carbs 6.3g

Fats 19.6g

Calories 235

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