low carb blueberry lemon custard cake

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.

Ingredients

  • 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

ALSO READ: Savory Vegetable Muffins

Instructions

  1. Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
  2. In another bowl, whisk the yolks and remaining ingredients together except blueberries.

  3. Fold the egg whites a little at a time into the batter until just combined.
  4. Grease the crock pot and pour the mixture into the pot.
  5. Sprinkle the blueberries over the batter.
  6. Cover and cook on low 3 hours or until a toothpick come out clean.
  7. Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
  8. Serve cold with a little sugar free whipped cream if desired.

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