Lemon Pudding Cake (Paleo, Grain, Nut Free)
Serves: 4
Paleo Lemon Pudding Cake
  1. Preheat oven to 350 degrees.
  2. Whisk egg whites with a hand or stand mixer until stiff peaks form.
  3. In a separate bowl, mix together egg yolks, coconut milk, honey, vanilla, lemon juice and zest, and sea salt.
  4. Stir in coconut flour.
  5. Briefly mix together the eggs whites and the lemon/yolk mixture. It will turn runny.
  6. Pour mixture into a well greased 1 quart ramekin or round baking dish (like THIS).
  7. Bake for 45 minutes or until the center feels spongy when you gently poke it.
  8. Let cool and enjoy either warm or cold!
You can also use small, individual ramekins and bake for 25-30 minutes or until center feels spongy when poked.

*Try not to overbake! The thin pudding layer at the bottom may get cooked through if you overbake - it will still taste delicious if overbaked, but that thin bottom layer won't be a creamy and pudding consistency :)
Recipe by Primally Inspired at https://www.primallyinspired.com/lemon-pudding-cake-paleo-grain-nut-free/