Breakfast Dessert

Welsh Amber Pudding


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3 oz. cream cheese, cut in chunks
  • 6 T butter, cut in chunks
  • 1 egg
Amber Pudding:
  • 2 eggs
  • 2 egg yolks
  • 8 tbsp butter
  • 1/3 cup erythritol
  • 2 tsp lemon zest
  • 3 tablespoons sugar free marmalade (grapefruit or orange)
  • Optional: Sugar-free whipped cream

Preheat oven to 400 degrees.

To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 15 minutes.

Reduce heat to 375 degrees.

In a mixing bowl or using a wire wisk, beat together the eggs, erythritol, lemon zest, and marmalade. Pour into prepared crust, and bake for 20-30 minutes or until the surface is golden brown and the pudding is set. Let chill in refrigerator at least 3 hours before serving. Use a knife to trim away excess crust around the rim of the pie plate. Slice into eight pieces and serve with a dollop of sugar-free whipped cream.

Nutrition Estimate
Servings: 8
Amount per serving
Calories 200
Total Fat 17.7g
Net Carbohydrates 5.7
Protein 4.5g
Disclaimer: Nutrition is approximate.