Description
This Sugar-Free Slow Cooker Lemon Pudding Cake is a light, tangy lemon dessert with a soft, tender sponge top and a warm, creamy pudding layer underneath. Made with fresh lemon juice, lemon zest, eggs, and a granulated sugar-free sweetener, it delivers bright citrus flavor without regular sugar. The slow cooker does most of the work, making this an easy and comforting dessert for spring gatherings, celebrations, potlucks, or everyday treats.
Ingredients
Scale
- 1/2 cup granulated sugar-free sweetener
- 1/2 cup all-purpose flour
- 3 large eggs, separated
- 1 cup whole milk
- 1/3 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- Sugar-free whipped cream, for serving (optional)
- Fresh lemon zest or berries, for garnish (optional)
Instructions
- Lightly butter the inside of a 4- to 6-quart oval slow cooker.
- In a medium bowl, whisk together the granulated sugar-free sweetener, flour, and salt.
- Add the egg yolks, whole milk, fresh lemon juice, lemon zest, and melted butter. Whisk until smooth and well combined.
- In a separate clean, dry bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the lemon mixture in three additions. Fold just until combined, taking care not to deflate the egg whites.
- Pour the batter into the prepared slow cooker.
- Cover and cook on high for 2 to 2 1/2 hours, or until the top is set and lightly golden while the bottom remains soft and pudding-like.
- Turn off the slow cooker and carefully remove the lid.
- Let the pudding cake rest for 20 to 30 minutes so the pudding layer can settle and thicken slightly.
- Spoon into serving bowls and serve warm or chilled. Top with sugar-free whipped cream and a little fresh lemon zest, if desired.
Notes
- Use freshly squeezed lemon juice and freshly grated lemon zest for the brightest flavor.
- Keep the egg whites completely free of yolk so they whip properly.
- Fold the egg whites gently to preserve the airy texture of the sponge layer.
- Avoid overcooking. The top should be set while the bottom remains creamy and pudding-like.
- Let the cake rest for 20 to 30 minutes before serving.
- Serve warm or chilled with sugar-free whipped cream, fresh berries, or additional lemon zest.
- Store leftovers covered in the refrigerator for up to 3 days.
- For best texture, reheat leftovers gently in the microwave or slow cooker.
- Allulose, monk fruit, erythritol blends, or another baking-friendly granulated sugar substitute may be used. Sweetness and texture can vary between brands.
- For a lemon-blueberry variation, gently fold 1/2 cup fresh blueberries into the batter.
- Add 1 teaspoon vanilla extract for a warmer flavor.
- For a dairy-free version, use unsweetened almond milk and dairy-free butter.
- Freezing is not recommended because the pudding texture may become grainy or separate.
- Nutrition is approximate and may vary depending on the brands of sweetener, milk, butter, and other ingredients used.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 115 per serving
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
Keywords: Sugar-Free Slow Cooker Lemon Pudding Cake