Sugar Free Pudding
Sugar free and egg free lemon pudding is a delicious and easy dessert adapted from traditional lemon posset
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Dessert
Cuisine: British
Servings: 6 servings
Calories: 265kcal
- 16 ounces heavy cream
- 3/4 cup swerve or similar cup for cup sugar substitute
- 5 Tbl fresh lemon juice 1 medium
- 2 tsp lemon zest grated
Bring cream and swerve to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
Stir in lemon juice and zest. Let cool 10 minutes.
Stir mixture again and divide among six ramekins or glasses.
Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
Allow to set completely before garnishing Garnish with lemon zest, berries or mint.
- Swerve is zero net carbs. An alternative sweetener might result in a different nutritional values.
Serving: 1serving | Calories: 265kcal | Carbohydrates: 4g | Protein: 2g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 29mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1114IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg