Sugar Free Pudding Cake

June 22, 2015


1Preheat oven to 350 degrees F for 5 minutes. Grease 4 ramekins

2Beat the egg yolks with erythritol, stevia and butter. Puree the strawberries with milk and add them to the egg yolk mix. Add flour to the mix

3Beat the egg whites and cream of tartar with an electric mixer until stiff peaks form and mix them slowly with the egg strawberry mix.

4Pour the batter into ramekins and bake with a water bath for 30 to 35 minutes.

5Cool on wire racks for 10 minutes. Serve warm or chilled with fresh strawberries.


2 eggs (separate yolks from whites)

¼ cup erythritol

1 tsp. stevia

2 tbsp. soft butter

½ cup strawberries+3-4 strawberries for garnishing.

½ cup milk

¼ cup of sifted common flour

2 tsp. cream of tartar(optional)