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Sugar Free Pudding Cake

June 22, 2015

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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)


Recipe Walkthrough (With Pictures)

The most important thing to note- all ingredients for the cake need to be at room temperature. You may separate the egg yolk from whites while they are still cold as they are easy to separate when they are just out of the refrigerator.


Add egg yolks to the mixing bowl. Add erythritol and stevia.


Mix these with a blender until pale in color.

Add melted butter to the mix


Add strawberries to a mixer. Blend for 30 seconds. Add milk to the mixer and blend again for 30 seconds.


Add the strawberry mix to the egg mix.


Add dry ingredients to the mix. Mix all the ingredients well with a whisk or an electric mixer.


Take the egg whites in a bowl


Beat the egg whites with an electric mixer


Add cream of tartar to the egg whites. Beat for a minutes or two


Add the egg whites to the cake mix, fold in the egg whites slowly.


Add the pudding mix to ramekins


Bake the pudding in a water bath for around 35 minutes. When the cake cools down, it will settle down a bit. You may cool it in a refrigerator before serving.

Garnish with fresh strawberries and serve.