(Camila Kost version)
INGREDIENTS
(16 servings)
PUDDING
250 g of cream cheese 9 eggs 
150 g of coconut flour 
100 g of erythritol 115 g of butter 
, at room temperature
1 teaspoon of vanilla essence ½ tablespoon baking powder 1 tablespoon lemon juice 1 teaspoon grated lemon peel GLAZED
1 splash of lemon 
55 g of erythritol powdered (or half a sachet of stevia + 30 g of cream cheese) 50 g of cream .
PREPARATION
1. Preheat the oven to 180°C 
.
.2. In a large bowl, whisk 
the butter , cream cheese, erythritol and vanilla essence. Add the eggs, one at a time, and beat.
the butter , cream cheese, erythritol and vanilla essence. Add the eggs, one at a time, and beat. 3. Add all the dry ingredients: the coconut flour , baking powder. Stir well until a smooth paste forms. Season with lemon juice and zest, taste, and adjust the flavor and sweetness.
, baking powder. Stir well until a smooth paste forms. Season with lemon juice and zest, taste, and adjust the flavor and sweetness.
4. Pour the mixture into a bread pan 
, previously greased with butter (or covered with parchment paper).
, previously greased with butter (or covered with parchment paper). 5. Bake for 90 minutes 
, or until a toothpick inserted in the center comes out clean.
, or until a toothpick inserted in the center comes out clean. 6. Let the pudding cool for 10 minutes and unmold.
7. In a medium bowl, whisk the erythritol powder with the cream and lemon juice. Pour over the cooled pudding.
8. Enjoy! 
.
TIP: Other pudding options: dark chocolate chips, cinnamon, berries, or marbled chocolate (add cocoa powder to half of the mix). 
