LEMON & MASCARPONE PUDDINGS
These deliciously light and tasty puddings are the perfect dessert to follow a spicy meal. The fresh taste of lemon zest with the mascarpone topping is difficult to beat. These little individual puddings are made and baked within minutes in the microwave, but they can also be baked in the oven if you don't have a microwave. They have just 3.7g net carbs each and are unbelievably moreish.
Ingredients (For 2 Puddings)
- 1/4 cup Almond Flour
- 1 tblsp Coconut Flour
- 1.5 tblsp Bocha Sweet Sugar
- 1 tsp Baking Powder
- 1 tsp Lemon Rind grated
- 2 tblsp Lemon Juice
- 1 lg Egg
- 20g Melted Butter or Coconut Oil
- 60ml Unsweetened Almond Milk
- 2 tblsp Mascarpone Cheese
- Grated Lemon Zest to garnish
Method
- Lightly grease two ramekin dishes & set them aside
- Add all the dry ingredients together in a bowl and mix well
- Add the egg, butter or coconut oil, lemon juice and lemon rind in another bowl and mix well
- Add the dry ingredients to the wet ingredients and mix well. Add as much almond milk as you need to make a usual cake consistency
- Divide the lemon pudding batter equally between the two ramekins, place them on a plate and microwave on full for 1 minute and 10 seconds
- Serve with 1 tblsp mascarpone and a sprinkling of grated lemon zest (You could also add one raspberry or a small grating of Montezuma's 100% black chocolate).
Enjoy!
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.
Comments