Keto Lemon Crock Pot Cake

  • on May 8, 2020
  • 232 Views

Keto Lemon Crock Pot Cake

Author: Lisa MarcAurele
5 from 4 votes
 
You can enjoy this low carb gluten free lemon crock pot cake warm from the slow cooker with berries and whipped cream. It’s also a tasty treat served cold.
 
 
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
 
Course: Dessert
Cuisine: American
 
 Servings 8 servings
 Calories347kcal
 

Ingredients

CAKE:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 3 tablespoons Pyure all purpose or 6 tablespoons Swerve
  • 1/2 teaspoon xanthan gum optional
  • 2 teaspoons baking powder
  • 1/2 cup butter melted
  • 1/2 cup whipping cream
  • 2 medium lemons for juice and zest
  • 2 eggs

TOPPING:

  • 3 tablespoons Pyure all purpose or 3 tablespoons Swerve
  • 1/2 cup boiling water
  • 2 tablespoons butter melted
  • 2 tablespoons lemon juice

Instructions

CAKE:

  • Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
  • Whisk together butter, whipping cream, juice from the lemons, zest from lemons, and egg in large bowl.
  • Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.

TOPPING:

  • Combine all topping ingredients in bowl and pour over cake batter in crock.
  • Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
  • Serve warm with fresh fruit and whipped cream, if desired.

Notes

Makes 8 servings
 
Nutrition per serving: 5.2g net carb, 9g erythritol

Nutrition

Calories: 347kcal | Carbohydrates: 10g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 171mg | Potassium: 127mg | Fiber: 5g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Additional Info

Net Carbs: 5 g % Carbs: 6 % % Protein: 8.3 % % Fat: 85.7 %
Article Categories:
Desserts

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