Lemon Pudding Cakes With Sugared Berries

Heat oven to 350 degrees / 176 degrees Celsius. Oil six (8-ounce) ramekins. Place them in a large baking pan where they can sit without touching one another. 

In a large bowl, whisk together olive oil, egg yolk, erythritol ‘brown sugar,’ yogurt (thinned with the almond milk), lemon zest, lemon juice, and salt until smooth. Whisk in the oat bran and protein powder until well combined. 

Using an electric mixer, beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in the ¼ cup erythritol, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer. 

Gently fold about a half of the egg whites into the lemon mixture, taking care not to deflate the whites. Fold in remaining whites, and stop folding when most of the whites are mixed in, but a few white streaks remain.

Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Taking care not to splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you’ll have. 

Bake until the puddings are puffed and lightly browned on top, 25 to 30 minutes. Overbaking will result in no pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. 

As the cakes bake, mix the berries and a few pinches of erythritol in a bowl, mashing them slightly to release their juices. Let the berries sit until the erythritol melts, about 15 minutes.

Serve the cakes warm.