Lemon Pudding

This low-carb lemon pudding is a refreshing and creamy dessert that delivers a burst of citrus flavor without the guilt. Perfect for satisfying your sweet tooth while keeping your carb intake low.

Ingredients

• Lemon juice - 60 ml
• Lemon zest - 1 teaspoon
• Erythritol - 30 grams
• Egg yolks - 2 large
• Unsweetened almond milk - 240 ml
• Unsalted butter - 30 grams
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. In a medium saucepan, combine the lemon juice, lemon zest, erythritol, and a pinch of salt over medium heat, stirring until the erythritol is dissolved.
2. In a separate bowl, whisk the egg yolks until well combined, then slowly temper them by adding a few tablespoons of the warm lemon mixture while whisking constantly.
3. Gradually pour the egg mixture back into the saucepan with the lemon mixture, stirring continuously until the mixture thickens, about 5-7 minutes.
4. Remove the saucepan from heat and stir in the unsweetened almond milk, butter, and vanilla extract until smooth.
5. Pour the pudding into serving dishes and let it cool at room temperature for 10 minutes before transferring to the refrigerator to chill for at least 1 hour.
6. Serve chilled, garnished with additional lemon zest if desired.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 70 mg
• Cholesterol: 210 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.24 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamin C from lemon juice, which supports immune function.

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