This CrockPot Blueberry Lemon Custard Cake is gluten free, grain free and low carb!
If you love creamy custard and you love cake, this combo of textures will rock your boat! Non- lemon lovers should look no further, this is full of lemony, zesty flavor, so if you’re not much of a fan than skip along to another recipe, perhaps my crock pot chocolate pudding cake would be more your speed.
Either way, if you’ve never made dessert in a crock pot, welcome to a whole new world you will soon fall in love with!
Crock Pots are awesome to use for savory meals of course, but once you venture to the dessert side, you will be surprised at how quickly you will be hooked to making this 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 a simple, but tasty treat for family and/or company, desserts in the crock pot are the way to go.
Dump, make sure it’s plugged in, cover and set! Come back in a few hours for some deliciousness!
My partnership this year with Bob’s Red Mill has brought me to a place where the challenge to make recipes using their fine coconut flour has been a goal.
If the youngest child, who is quite the coconut hater, can’t tell it’s made with coconut, that has been what has driven me this year. 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’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!
Tastes like a custard, formed like a cake! Easy to make, no oven required!
Top with a little sugar-free whipped cream and enjoy!
Brenda’s Notes:
- 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.
- You can use heavy cream in place of light cream or even use milk of choice. You could even use coconut milk and make it dairy free.
- If you’re not a fan of lemon as much, reduce the amount of juice I used here to just 1/4 cup.
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CrockPot Blueberry Lemon Custard Cake
Ingredients
- 6 eggs separated
- 1/2 cup Bob's Red Mill Coconut Flour
- 2 tsp lemon zest
- 1/3 cup lemon juice
- 1 tsplemon liquid stevia
- 1/2 cup Swerve sweetener
- 1/2 tsp salt
- 2 cups light cream
- 1/2 cup fresh blueberries
Instructions
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Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
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Whisk the yolks remaining ingredients except blueberries.
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Fold the egg whites a little at a time into the batter until just combined.
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Grease the crock pot and pour the mixture into the pot.
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Sprinkle the blueberries over the batter.
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Cover and cook on low 3 hours or until a toothpick come out clean.
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Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
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Serve cold with a little sugar free whipped cream if desired.
Recipe Notes
Net Carbs: 5.1g
Disclaimer: This post is part of an ongoing partnership with Bob’s Red Mill with whom I am honored to be working with. Thank you for supporting the brands that keep this website running!
love this recipe, but I don’t have a crock pot. What else can I use? Low oven temperature?
This can go into the oven at 350 degrees F for about 30 minutes.
So, would you please clerify it: it should go for low temperature for 3 hours (than what is the temperature?), or 350 F for 30 mins???
And if not in crock pot, how to adjust the temperature, And time?
350 degrees F for 30 minutes, but check center with a toothpick, if it comes out clean it’s done if not try 10-15 more minutes and check again.
Could I double this do you think? I have one of the bigger crock pots, but not really sure what size it is…We have loads of children.:)
Yes if you have a larger crock pot then double the recipe and the cooking time may need to be increased.
Is this baked in a 6 qt crockpot?
Yes sorry should have mentioned it.
I’m thinking that this would be perfect to make in one of those new 9 x 13 shallow crockpots that I have been seeing in the store. I’ve been trying to talk myself into buying one of those, this recipe may have pushed me over the edge.
I’ve not seen one of those, I will have to check it out, thanks!
Have every ingredient except the lemon stevia drops. Is there a substitute I can pickup in the meantime while ordering? Looks amazing. Lover of lemon💛💛💛
It’s not completely necessary, so if you don’t have it you can eliminate it but you may need to increase whatever sweetener you are using.
If I used the oven method what size pan should I use?
I would place this into a 9 by 13 pan.
Do you think this would work in an instant pot?
That I have not tried, my instant pot does have a crock pot setting but the shape of it would not work so well as a cake I don’t think, that’s why I used my oval crock pot.
Custard in a crock pot huh? Now that’s a new one! I LOVE my crockpot, but I haven’t tried to make dessert in it really before.
Could I double this in a larger crock pot.. Haven’t ever made cake in a crock pot… What a terrific idea. I think we’ll try them all!!
I think it could but you may need to reduce the cooking time.
I made this last night and it turned out really well! I used 1/4 cup of erythritol and 10 drops of liquid stevia. I also used chopped up strawberries because that’s all I had. I actually think I left too much air in the custard, it would be nice if it was denser. Never thought that could happen! Also, watch the cake in your crockpot, cause mine is always quicker than a recipe tells me. Mine was done around the 2 hour mark.
Ok, I feel dumb…. do I serve this out of the crock pot or remove it to serve? I’m so excited about this, it’s cooking now for a pot luck at work tomorrow!
I serve out of the crock pot piece by piece.
Thank you so much for your quick reply! I thought that this would be the best way, but just wanted to be sure 😀
I want to make this tonight but have heavy cream instead of light. Will it work as well?
Oh sure, and it will probably be delicious!
I can’t have dairy so could I use coconut milk?
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.
Hi,
Loved the looks of this and was so excited to make it but didn’t turn out as I had hoped. I used 2 cups coconut almond milk instead of the cream and used 1/2 cup of powdered stevia instead of swerve (couldn’t find it in either of the grocery stores I frequent) and omitted the lemon stevia since I don’t care for really sweet taste. Cooked for 3 hrs on low but it definitely wasn’t cake like, more like a sopping wet sponge. Maybe if using coconut almond milk you would have to decrease that or increase the flour? Loved the lemon and blueberry together though 🙂
Addendum to my previous comment, maybe I was a little anxious and did not let it cool enough…. after being in the fridge the consistency is perfect now and it is wonderful 🙂
I know this is a sugar free website but I don’t believe in stevia or any of the other fake sugars. I cannot stand the taste of stevia. Could I use coconut sugar? I don’t need to be sugar free but am trying to cut down on sugar without having to use the pretend stuff.
You can certainly use whatever sweetener you prefer.