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Lemon & Sour Cream Puddings

This recipe is so simple and each serving works out at around 100 calories. Cream or ice cream is additional, but so worth it, especially as you serve these babies HOT. Before you serve each individual pudding, you top the whole thing with a delicious lemony glaze, adding to the whole experience! Seriously you need to try this immediately

Makes 6 servings, the size of standard muffins or 3 texan sized muffins

  • 2 tbsp butter
  • 2 eggs
  • 1/4 cup sour cream
  • 1/2 tsp vanilla essence
  • 2 tbsp stevia or your preferred spoon for spoon sweetener
  • juice of 1/2 a lemon plus some of the rind
  • 1 cup almond meal
  • 3/4 tsp baking powder


  • juice of a lemon
  • 2 tbsp stevia or your preferred spoon for spoon sweetener
  • lemon rind

Set oven to 180 / 200 degrees celsius

Melt butter and add wet ingredients, lemon rind and sweetener to bowl, then mix together

Add dry ingredients and mix through

Place in muffin tray or ramekins and cook for around 25 minutes or until spongey to the touch

To make glaze:

In a saucepan add lemon juice, stevia and rind and heat till stevia dissolves. Allow to bubble and thicken

Pour over puddings straight from oven and serve with whipped cream or low carb / sugar free Ice cream. Vanilla Isocream is my favourite. Find out more HERE.

Please note: Nutrition facts does not include any toppings