Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream
Serves: 6 servings
  • 6 Eggs, separated
  • ¼ cup Honey
  • ¼ cup Sucanat Sugar
  • 1 cup + 2 tablespoons Coconut Milk (canned)
  • Juice of 3 Meyer Lemons
  • zest of 1 Meyer Lemon
  • 2 teaspoons Vanilla Extract
  • ⅛ teaspoon Sea Salt
  • 5 tablespoons Coconut Flour
  • ½ cup Heavy Whipping Cream
  • 1 tablespoon Goats Cheese
  • 1 tablespoon Honey
  1. Preheat the oven to 350 degrees. Grease 6 ramekins (each ½ cup in volume).
  2. Place 6 egg yolks in a mixing bowl. Add in the honey, sucanat sugar, coconut milk, lemon juice, lemon zest, vanilla, and salt and whisk until smooth. Whisk in the coconut flour until well combined.
  3. Place the egg whites in another mixing bowl and beat to stiff peaks. Scrape into the lemon batter and gently fold in with a rubber spatula until combined.
  4. Divide the mixture between the prepared ramekins. Place on a baking sheet and bake in the preheated oven for 20-25 minutes, or until set.
  5. Remove from the oven and let cool.
  7. Place the heavy cream, goats cheese, and honey in a mixing bowl and beat with an electric mixer until stiff peaks form.
  8. Spoon dollops of whipped cream over the tops of the lemon cakes.
  9. Can be served warm or cold.
Recipe by The Kitchen McCabe at