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.