CrockPot Blueberry Lemon Custard Cake
Servings 12
Calories 186kcal
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
Net Carbs: 1 g for the custard cake only, not optional ingredients.
This recipe was first published in August 2016.
Nutrition
Serving: 1piece | Calories: 186kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 38mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg