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!
Tastes like a custard, formed like a cake! Easy to make, no oven required!
Top with a little sugar-free whipped cream and enjoy!
- 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
- 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
Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
Whisk the yolks remaining ingredients 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.
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!