Easy Little Ginger Puddings

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Easy Little Ginger Puddings

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Adjust Servings:
8 tablespoons (60g / 2oz) almond meal
3 tablespoons (45g / 1.5oz) milk
1-2 tablespoons granular stevia OR use a tiny pinch pure stevia powder
1-2 tablespoons grated fresh ginger
1 egg
1/4 teaspoon (optional) molasses the molasses adds lovely caramel flavours but the puddings are still delicious without it
1/2 teaspoon baking powder


*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking a tiny pinch here.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. You’ll need 1-2 tablespoons here.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level. A few tablespoons should be enough.

sugar lovers – use 3 tablespoons white or brown sugar. If you like things on the sweeter side, add more.

dairy-free – use your favourite non-dairy milk such as almond, hemp or coconut.

berry puddings – skip the ginger and molasses and sprinkle puddings with a handful of berries (frozen are fine) before baking. A teaspoon of vanilla added with the baking powder is a lovely addition.

chocolate puddings – replace ginger with 2 tablespoons cocoa powder.

peanut butter – add a big tablespoon of peanut butter to the center of each pud before baking.

ginger & chocolate – add a square of dark chocolate to the middle of each pud before baking.

hazelnut – replace almond meal with hazelnut meal.

more servings – Feel free to double or triple. I’ve included the weight measurements in case you have more mouths to feed!

carb lovers / more substantial – serve with ice cream!




These puddings are perfect for those nights when you haven’t planned anything for dessert but then feel like something warm and comforting. You can mix them up in less time than it takes for your oven to preheat. And then you’ll be tucking in around 20 minutes later – just enough time to make some stomach space after your main course!

The older I get the more I love the flavour of ginger. Especially in baked desserts like these. Most people will probably be happy with the more subtle 1 tablespoon of ginger, but if you’re a ginger lover like me, go straight for 2 tablespoons (or even more!).

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Preheat your oven to 180C (350F). Grease two x 1 cup ramekins or oven-proof tea cups.


In a small bowl mix almond meal, milk, stevia, ginger, egg, molasses (if using) and baking powder until well combined. Taste and add more stevia and more ginger if needed. Divide mixture between your prepared ramekins / cups. Cover each ramekin with foil.


Bake for 15 minutes with the cover on. Remove covers and bake for another 5-10 minutes or until the puddings feel springy to touch. I like them slightly under baked so they’re squidgy in the middle. Serve warm or at room temp. I love them with a good dollop of cream.


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7 Comments Hide Comments

These puddings sound wonderful. I love ginger, when it’s used properly, but I’d have to make them with berries for my husband…

Fresh ginger is the key Susan!
You could mix up a batch, scoop out half and mix it with berries and then stir ginger into the other half. Then everyone it happy!

Hi I live in the uk I’ve not seen the meal in our shops you say flour will make it dryer is the anything I can add to counter act that please

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