Please don’t hate me for sharing this recipe with you.
It’s one of those treats that is so easy to whip up when you’re in the mood for something sweet and creamy. We’re talking 2 minutes max.
And it’s just so so good.
Bursting with fresh lemony goodness and that lovely natural sweet creaminess of almond butter. With some crunchy roast pecans to keep the texture interesting.
Reminds me of cheesecake. In the best possible way.
Who needs sugar and dairy? Definitely not me.
Little Lemon Delicious Puddings
Servings 1 person
Ingredients
- 75 g lemon juice (1/3 cup)
- 75 g almond butter (1/3 cup)
- 25 g roast pecans small handful
Instructions
- Mix lemon juice and almond butter in a small glass or bowl until smooth and creamy and thickened like whipped cream. It will take a while to come together but you'll know when it does.
- Top the pudding with chopped pecans. Serve with teaspoons.
Nutrition
Carbohydrates: 12g | Sugar: 6g
Variations & Substitutions
keto / ultra low carb – skip the lemon and pecans serve almond butter with dark chocolate (95% cocoa solids).nut-free – use sunflower seed butter or tahini. You might need a pinch of sugar or stevia to sweeten as it won’t have the natural sweet flavour of almond butter.
more substantial (carb lovers) – add fresh berries or cherries.
more substantial (low carb) – double it!
different nuts – walnuts, macadamias, almonds, pistachios, cashews are all good.
different fruit – also amazing with lime juice. And if you don’t mind the carbs orange juice or pomegranate juice will work.
more fancy / for entertaining – use your prettiest cups.
Waste Avoidance Strategy
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months. almond butter / roast pecans – keep them in the pantry.Problem Solving Guide
too tart – add a little icing sugar or stevia to balance. Make sure your almond butter is unsalted next time.bland – add a little icing sugar or stevia.
too runny – sounds like your almond butter had the oil separating out. Next time stir the almond butter before measuring out. For now add a little more almond butter and mix again.
too thick – add more lemon or if you don’t want it any tarter, use water.
Prepare Ahead
Absolutely! Just prepare as per the recipe but keep the pecans separately. Will keep in the fridge for up to 1 week or can be frozen. Serve chilled with the freshly chopped pecans.
Add to my Old Favourite Recipes
I made this for breakfast the other morning. I used cashew butter because that is what I had. Was tasty. I did add a spoonful of double cream to the last bit to see how that would change it. I think I preferred it a bit creamier
ooh I love the idea of this for breakfast Catherine – can imagine it would be great with some berries or other seasonal fruit.
And everything is better with double cream 🙂
It was ok to me and I ate it; shared with a couple of friends and they didn’t finish. I’m for the most part refined sugar free so it was still almost a treat for me.
Thanks for reporting back Dana!
I’m curious – are your friends sugar lovers? I think you have to love lemon and not have a really sweet tooth to enjoy these.
They’re a treat for me too 🙂
I couldn’t wait, so had this for ‘first breakfast’ with a small scoop of vanilla ice-cream. The lemon smell was surprisingly enticing. The juice is absorbed beautifully into the butter without making it tart, and the warm pecans with icecream were divine. Truly delicious and a great protein fix!
ooh yum Keryl! LOVE the idea of this for breakfast
Sorry Jules, but I find a lump of nut butter, however flavoured, to be a bit unrelenting to make a satisfying dessert on its own, and nuts on tops aren’t exactly a great leavening.
It’s all good Mark! Did you try it? It should be like a creamy pudding / mousse texture not a lump. I’m wondering if your almond butter is different to mine?