Easy Slow Cooker Low Carb Keto Lemon Custard Cake
This Slow Cooker Keto Lemon Cake is sugar free, gluten free, grain free, low carb and filled with a lemony custard and fresh blueberries! Just 1 g net carbs and perfect for either a low carb diet or keto diet!
Low Carb Custard Lemon Cake Recipe
If you love creamy custard and you love all things lemon, you will love this easy lemon cake made in the slow cooker or oven directions provided below!
This combo of custard plus cake textures will rock your boat! Lemon lovers should look no further, this is full of lemony, zesty flavor, but even if you’re not much into lemon you can easily adjust the amount used in this recipe to your liking!
If you’ve never made a dessert in a crock pot, welcome to a whole new world you will soon fall in love with! If you can accept a free form style of dessert, using the slow cooker is the way to a stress free dessert experience!
Carbs in Traditional Custard Cake
According to the Cronometer app I use, 100 grams or one serving of custard cake that uses regular sugar has 54.2 grams of carbs and 370 calories. That is a blood sugar spike instantly after eating it.
Our keto version of custard cake has 191 calories and just 3 grams of carbs for one serving plus 2 grams dietary fiber so that is just 1 g net carbs.
Much better for those of us on a keto diet or low carb diet and being careful of raising blood sugar. The full nutritional information is at the bottom of this blog post in the recipe card.
How many carbs should I eat on Keto?
Balanced blood sugar is an important part to pay attention to if you are working on weight loss.
Whether you follow a ketogenic diet or not, if you spike your blood sugar eating high carb and sugar foods, you stop your bodies ability to tap into it’s own fat stores to lose weight.
High blood sugar means fat storage.
I recommend to my coaching clients to eat no more than 40-50 total carbs per day if you are on a low carb diet and 20-30 total carbs per day on a keto diet.
How much fat should I be eating to lose weight?
Each person is different and there is no one size fits all that works for everyone. A keto diet also does not mean you need to eat a high fat diet.
If you haven’t been successful losing weight on a traditional keto diet eating 70% fat, try reducing it to 60% or 50% daily fat intake a few days a week which may help budge your weight loss.
That’s exactly what I needed to do in my own life in order to get the needle to move in the right direction.
I even created a course called Stall Busters which provides you 4 weeks of meal plans plus a weekly quiz that accesses your progress and recommends meal plans that I provide with 50%, 60% and 70% fat intake.
Slow Cooker Keto Custard Cake
Crock Pots or slow cookers, whatever you like to call them, are awesome to use for savory meals any time of the year.
But once you venture to the dessert side, you will be surprised at how quickly you will be hooked to making a slow cooked low carb dessert for friends and family.
As long as you’re not looking for a perfect looking cake, neat and tidy kind of cake and you’re more interested in delicious recipes with simple ingredients, this tasty treat is perfect for family and/or company. This is a perfect dessert in the crock pot!
Dump the cake batter, make sure it’s plugged in, cover and set! Come back in a few hours for some delicious custard cake with the perfect balance of bright lemon flavors!
Coconut is Not a Nut
My youngest child, who is quite the coconut hater, can’t tell this slow cooker cake is made with coconut, and that has been what has driven me to continue to persevere with coconut flour.
Youngest has a tree nut allergy so very often I’ve got to make low carb recipes using coconut flour as opposed to almond flour. Often he can detect it and makes complaints. But not this year folks, not this year. I am winning 5 out of 5 thus far!
I’d like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.
My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It’s like a peach with a pit.
The American College of Allergy, Asthma and Immunology says it well: “Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut.
While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”
I’ve made a Chocolate Tiramisu Cake Roll, Low Carb Cheddar Sausage Bagels, Tiramisu Mug Cake Low Carb Banana Cream Pie Cupcakes and now this and he’s had no idea!
Easy Slow Cooker Keto Cake
The texture of the cake is amazing!
It tastes like a custard, but it is formed like a cake! Easy to make, no oven required! Set it and forget it!
Top with some sugar free whipped cream and a few berries and call it a day!
Can I swap the sweetener used?
You can substitute the Swerve sweetener with another sugar free sweetener of choice, but often other brands are sweeter so I would either use 1/4 cup of something else or eliminate the lemon stevia.
If you don’t want to use any sweetener that contains erythritol, you could swap the Swerve sweetener I used with this Monk Fruit Sweetener that also includes Allulose in it’s blend and no erythritol.
Here’s my Sweetener Guide & Conversion Chart.
Can I swap the heavy cream?
You could even use canned coconut milk in place of the heavy cream and make it dairy free. I don’t recommend using unsweetened almond milk and it doesn’t have enough fat to make this cake custard like in texture.
Can I swap the lemon?
If you’re not a fan of lemon as much, reduce the amount of juice I used here to just 1/4 cup or you could even swap it with lime juice if you prefer.
If you’re not much of a fan of lemon than perhaps you’d like my Crock Pot Fudge.
Can I swap the coconut flour with almond?
I get asked this question almost daily and the short answer is no they can’t be swapped, at least not with the same amount. Coconut flour is dense and needs more liquids and eggs.
About 1/4 cup of coconut flour is equal to about 1 cup almond flour.
I would still recommend using coconut flour as you really will not detect a coconut flavor because the lemon is a strong flavor and takes over in this lemon cake.
Can I make this in the oven instead?
Yes if you don’t want to use the slow cooker, you could bake this in the oven instead.
I’d recommend preheating your oven to 325 degrees and greasing a 9 by 13 baking dish.
Follow the instructions and pour the batter into the greased baking dish. Baking time will vary depending on whether you have a gas or electric oven.
If you have an electric oven bake for 30 minutes or until the center is puffed and a toothpick in center comes clean. If you have a gas oven you may need to bake 5-10 minutes longer.
More Keto Lemon Desserts
Low Carb Lemon Cheesecake Jars with Lemon Cookie
Keto Sugar Free Lemon Curd Parfaits
Slow Cooker Keto Lemon Custard Cake Recipe
CrockPot Blueberry Lemon Custard Cake
Ingredients
- 6 eggs separated
- 1/2 cup Coconut Flour
- 2 tsp lemon zest
- 1/3 cup lemon juice or see notes above
- 1 tsp lemon liquid stevia
- 1/2 cup Monk Fruit Allulose confectioners sweetener or see notes above
- 1/2 tsp salt
- 2 cups heavy cream
- 1/2 cup fresh blueberries optional or any fresh berries you like
- optional toppings; sugar free whipped cream or sour cream, lemon zest
Instructions
- Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
- In another bowl, whisk the yolks and remaining ingredients together except blueberries.
- Fold the egg whites a little at a time into the batter until just combined.
- Grease the crock pot and pour the mixture into the pot.
- Sprinkle the blueberries over the batter.
- Cover and cook on low 3 hours or until a toothpick come out clean.
- Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
- Serve cold with a little sugar free whipped cream if desired.
- Cover with plastic wrap or store in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
just made this, fell in bits getting it out of the slow cooker, but reshaped it. had a quick taste and it is lovely. I should have read your comment first, how to get it out!!
How do you get it out of the slow cooker? Mine are very heavy and tipping it upside down to get it out seems precarious. Thanks!
I just sliced and used a large spatula to lift it out.
Maybe I missed it, but what size crock pot – or doesn’t it matter? I have a 1 quart, a 4 quart and an 8 quart.
Mine used for this recipe is a 6 quart.
Wow great recipe.
I love reading your recipe. How well do you learn to make recipe. Your recipes are very easy and good. We easily find the ingredients of your recipe.
How many pieces does this make? The nutritional facts say 1 piece is 3 gm carb.
Right under the title of the recipes it show servings as 12.
I just made this today, and we love it! Thanks so much for the recipe! I baked it in a 350 degree oven for 30 min. in a 9×13 pan, just as you suggested. I also left out the liquid stevia. I didn’t have any lemon stevia anyway. We like the sweetness with just the Swerve, as it turns out. Very lemony and delicious. What a treat! We didn’t even wait for it to cool and be refrigerated either. Fantastic…
QUESTION: For those that baked it in the oven, did you cover the 9×13 dish with foil so that it baked like it would have in the crockpot? I baked it uncovered and it came out crumbly and just a bit dryer than I anticipated; still FABULOUS, though! 🙂
Tried it last week and it was fantastic! It was a little browned on one side of slow cooker bowl but it was edible and it added some flavor to it. Two things I did apart the recipe are: I added vanilla flavor into mixture and cooked the remaining blueberries to turn them into glazed. Every time I took out a slice, I would add glazed blueberry on it. Thanks!!
Thanks -this is just what I needed today as my gf daughter (and newly df) was upset this morning that, again,her siblings got to eat something she couldn’t (porridge). She loves lemon and will be so happy tonight when she gets this as a special treat. I’m interested if her big sister likes it as she normally doesn’t like coconut – fingers crossed she doesn’t notice it .
I love lemon everything. And love your recipes. I don’t have lemon stevia but I do have the plain and the vanilla. Do you think if I use the plain stevia and tsp of lemon extract I would achieve the same results. Thank you.
I know this is a crazy question, but I was wondering if you or any of your readers might have an answer for me. I love the taste of lemon (and really miss it) but I get headaches if I eat too much of it. Lemon rind doesn’t bother me like the juice does so I bought some lemon extract (which is basically lemon oil from the rind and not the juice) and am just beginning to experiment with it. If I substituted the 1/3 cup lemon juice with a liquid (water? almond milk?) and replaced the lemon liquid stevia with the lemon extract, how much do you think I should use? Should I replace the lemon juice with something else tarter (vinegar?) Eek, I’m hopeless at substituting things and would appreciate a little guidance if anyone has any ideas.
thanks in advance.
Maybe sub 1/3 lemon juice with water and add 1 teaspoon lemon extract. You can’t replace the liquid lemon stevia with just lemon extract because there is no sweetener in lemon extract. The liquid stevia is quite sweet but if you can’t have that try Swerve confectioners sweetener, sadly though it is only 70% as sweet as sugar so you may need to use 1 cup of it.
Well I baked it in the oven at 350 for 30 minutes, came out perfect. Anxiously waiting now for the two hour refrigeration. I will post again after I indulge. LoL
This cake turned out awesome! Thank you for the recipe.
I’m pretty sure it calls for 2 cups heavy cream right?
Looks great
What about half and half?
That could work too.