This healthy crock pot recipe for low carb, blueberry lemon custard cake is the perfect combination of a creamy lemon custard and cake. We love this easy gluten-free recipe made with coconut flour because it turns out moist and delicious. We like this healthier dessert recipe topped with coconut whipped cream and fresh blueberries.
- 6 eggs separated
- 1/2 cup coconut flour
- 2 tsp lemon zest
- 1/3 cup lemon juice
- 1 tsp lemon liquid stevia
- 1/2 cup sweetner
- 1/2 tsp salt
- 2 cups heavy cream
- 1/2 cup fresh blueberries
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.