Amazing Keto Pudding Cakes
Okay, this dessert is my new fall obsession. It is creamy, sweet, packed with warm, maple flavor and it is actually super easy to make! Forget all those pumpkin desserts that we have been eating, maple is the new fall flavor that you absolutely must have. And these beautiful little maple pudding cakes highlight the flavor of maple so well.
You may be wondering how maple syrup is even a possibility on a keto diet. That is a great question! And you are right- maple syrup is not keto-friendly. In fact, one tablespoon of real maple syrup has 13 grams of carbs. That is insane! But guess what only has ½ net carb in one tablespoon of syrup? So Nourished Pancake syrup! It is a new, incredible syrup option for all the keto following, maple syrup lovers out there.
This pancake syrup has all that maple flavor for you to enjoy without ever having to worry about carbs. So, when I started craving maple this fall, of course, I grabbed a bottle of pancake syrup and got to work crafting a few irresistible maple flavored desserts. Let me tell you a little more about this low carb maple pudding cake that I just can’t get enough of.
Pudding cakes are a cross between a smooth, cold pudding and a rich, baked cake. They are typically served warm but also taste great when chilled and topped with a dollop of keto whipped cream. I have enjoyed this dessert both ways and I really can’ decide which is better. I’ll let you choose for yourself!
To make the maple pudding cakes, you start by mixing butter and maple syrup until the two have blended into a smooth, sweet fusion. The egg yolks are then added followed by the almond flour, salt, and cream. Sounds pretty decadent so far, right?!
The egg whites are whipped until they form stiff peaks. You want to be sure to get the whites super fluffy as this will help leaven your pudding cake and give it a beautiful, light texture. Gently fold those foamy whipped whites into the maple batter and then scoop the batter into small greased ramekins. The pudding cakes are baked in a water bath until set and then they are ready to enjoy!
I love making these pudding cakes as individual desserts, using small ramekins rather than a large baking dish. However, you definitely can make one, large pudding cake if you prefer. To do this, grease a large 9×9 inch baking pan or a nine-inch round cake pan and pour all of the batter in. Bake the large maple pudding cake in a water bath for about 45-50 minutes. Once the center of the cake is set and no longer liquid, the big cake is ready! Slice or scoop it out of the pan whenever you are ready to eat!
Whether you make a big maple pudding cake or adorable small pudding cakes, you absolutely must try this recipe. The maple flavor is irresistible and really is the new must-have fall flavor. Luckily we keto followers can jump on this maple trend and enjoy it too thanks to So Nourished Pancake Syrup!
P.S. You may want to buy an extra bottle of syrup as it has been flying off the shelves- everyone loves maple!
| Servings: servings |
- 1/2 cup So Nourished Pancake Syrup
- 2 tbsp softened butter
- 2 eggs (separated)
- 3 tbsp almond flour
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/3 cup heavy cream
- 1/8 tsp cream of tartar
- Preheat your oven to 350 degrees and grease 4 eight ounce ramekins with coconut oil or butter. Place the greased ramekins in a large baking dish and set aside.
- In a large bowl, mix together the softened butter and maple syrup until well combined. To help the butter and syrup come together, slowly stream the syrup into the butter while the mixer is running.
- Add the egg yolks, one at a time, mixing after each addition.
- Add the almond flour, salt and cream and mix well.
- In a separate bowl, whip the egg whites with the cream of tartar until very stiff.
- Fold the egg whites into the maple batter mix, folding slowly and gently to keep the mix light and fluffy.
- Pour the batter into the prepared ramekins. Fill the baking dish that holds the ramekins with water, creating a water bath. The water should be halfway up the outside of the ramekins.
- Bake for 35 minutes in the preheated oven. The pudding cakes should be slightly browned and puffy with a pudding-like, jiggly center.
- Remove the ramekins from the water bath and cool slightly, serve warm.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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