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You’ll never believe how easy it is to make this crock pot keto lemon cake dessert! The low carb cake is absolutely delicious served warm with whipped cream and berries. It’s also great eaten cold straight from the refrigerator.
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Most crockpot recipes are for dishes like shredded meat, pot roasts, chilis, or stews. But did you know that you can make a cake in a crock pot?
Just like other crock pot recipes, the benefit is that it’s so convenient! After all, slow cookers are considered the “set it and forget it” kitchen appliance. Just add your ingredients and walk away.
This crockpot keto lemon cake is just as easy. Plus, it’s absolutely delicious!
Honestly, this recipe may be the easiest way you could possibly bake a cake. You’ll mix the dry cake ingredients, whisk together the wet cake ingredients, then combine them and pour into the slow cooker.
Next, combine the topping ingredients in a bowl, then pour over the cake batter. Add the lid, cook for a few hours, and you’re done!
Slow cookers are more forgiving than cooking in the oven. That’s why this recipe is so convenient. Your cake will turn out moist and flavorful every time!
What do you need to bake a crockpot cake?
I’ve seen a lot of crock pot cake recipes that require baking pans and extra racks or inserts. If you don’t have a rack or insert, they suggest putting the baking pan on top of crumpled aluminum foil.
This lemon crock pot cake doesn’t require anything except the crock pot itself!
You don’t need a baking pan, a rack, or an insert. You’ll simply line the slow cooker with aluminum foil, then pour in the lemon cake and the topping.
I know I said this already, but this might be the easiest cake recipe out there!
How to make a cake in a crock pot
The next time you need an easy recipe for a delicious dessert, you’re only a few steps away from an amazing lemon crockpot cake!
Preparing the batter
- In a medium mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, and xanthan gum.
- In a separate large bowl, whisk together melted butter, whipping cream, lemon juice, lemon zest, and egg until smooth.
- Add the dry ingredients to the wet ingredients and stir until well-combined.
Slow cooking
- Spread the batter into a 2-4 quart slow cooker. Line the crock with foil or other liner for easier release. Pour sweetened lemon mixture on top
- Cover the crock pot and cook on high for about 2-3 hours.
The cake is done when a toothpick inserted in the center comes out clean. Then, you’re ready to serve!
Serving the keto crockpot dessert
Once your low carb lemon cake is ready, you can serve it warm from the crock pot. I like to top mine with fresh fruit and whipped cream.
You can also store your cake in the refrigerator for later, which I highly recommend.
I’m not sure why, but cakes made with almond and coconut flour always seem to taste better after being refrigerated overnight.
Once you’re ready to enjoy, you can reheat the lemon cake or eat it straight from the refrigerator. I actually prefer mine cold!
Other recipes you may like
Looking for a few more easy low carb desserts that are sure to please a crowd? Check out a few of these favorites:
- Keto Instant Pot Cheesecake is a rich, decadent chocolate dessert that’s made in the pressure cooker instead of the oven!
- Low Carb Coconut Cake is fluffy, moist, and made with a cream cheese icing for a delicious treat that’s so easy to make.
- Keto Rice Pudding is another dessert you can whip up in the slow cooker for a convenient, delicious dish.
- Chocolate Zucchini Cookies sneak in a serving of vegetables to keep these cookies extra moist and rich.
- Keto Tiramisu is made from almond flour lady fingers and a rich custard layer that tastes just like the real thing!
You may also like these low carb chocolate strawberry cupcakes for a tasty keto treat.
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Keto Lemon Crock Pot Cake
Ingredients
CAKE:
- 1 ½ cup almond flour
- ½ cup coconut flour
- 3 tablespoons Pyure all purpose or 6 tablespoons Swerve
- ½ teaspoon xanthan gum optional
- 2 teaspoons baking powder
- ½ cup butter melted
- ½ cup whipping cream
- 2 medium lemons for juice and zest
- 2 eggs
TOPPING:
- 3 tablespoons Pyure all purpose or 3 tablespoons Swerve
- ½ 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: July 6, 2015… Last Updated: April 6, 2020
Lisa Vaas
Fundamental mistakes in this recipe:
1. You can’t make a “crumb” cake if the topping ingredient list contains nearly nothing besides liquids. If you figure out on your own that this recipe omits a solid base for a crumb topping—say, almond flour—you’ll then hopefully …
a. go find a recipe for a crumb topping, and
b. realize that …
2. Your crumb topping won’t brown in the moisture-trapping cooking environment of a crockpot’s wet heat. If you figure that out, take it out of the crockpot and throw it in a normal, dry-heat oven to cook. Which, of course, begs the question: why bother with the crockpot at all?
I figured out these mistakes midway during my first go at this and fixed them on the fly. The result was very tasty, but I take a good deal of the credit for that. This recipe is basically just a good suggestion for a cake, rather than an actual usable recipe.
Lisa MarcAurele
Thanks so much for testing and making suggestions on the recipe. I really appreciate the recommendations. It’s not supposed to be a “crumb” topping, but more of a lemon butter flavored top so there’s no need for frosting or glaze.
Lisa
I’m terribly sorry. Where did I get the idea that it was a crumb topping? My mistake. No wonder I was confused—I made an assumption about what you meant by “topping.” It was very tasty!
Kay
This is delicious. I have made it twice but I want to try it with the xanthan gum. It was a little crumbly without it. We ate it with whipped cream and strawberries. I’ll be making it again soon as it has been requested (again).
linda spiker
I have never made a cake in the crock pot. I am excited to try it!
Jean Choi
Love lemon cakes and this one’s a winner! I wasn’t sure about making dessert in the crockpot but it turned out amazing!!
Ruth H
Your recipe is not clear. You specify the “tablespoons Juice from two lemons about 2” which makes no sense at al. Des the recipe for the cake require only 2 T of lemon juice or all the juice from 2 lemons. Or neither? Neither is apparent but it is clear that the recipe is likely to fail as written since it is unclear. Can you please clarify?
Lisa MarcAurele
Sorry about that. The error was introduced when the recipe card was changed. You need the juice from 2 lemons which is about 4 tablespoons.
Deborah
Looks like a delicious recipe! What about using a 6 quart instant pot?
Lisa MarcAurele
A smaller crockpot works best. You may need to increase the recipe to 12 servings to make in the larger crock pot.
Cathy Brennan
Can you do this in oven
Lisa MarcAurele
It should work in an 8-inch round pan on 325 or 350°F until tests done.
Lisa Vaas
You pretty much HAVE to do this in the oven. Skip the crockpot altogether: you can’t get a browned crumb topping in the moist heat of a crockpot. I can’t imagine how anybody else managed to do so.
Lisa MarcAurele
You can use the oven if you’d like, but it may not come out as moist.
Debbie
Can this be baked in the oven instead ?
Lisa
It should work baking at 350F until done.
Zoa. Adams
Love the recipe but don’t use any substitute or artificial sweetener. Can I substitute raw brown sugar and how much would I use? Thank you.
Lisa
You’ll need 6 tablespoons as it’s equivalent to Swerve.
Patti
Can I use Stevia in the Raw in same amounts
Lisa
If Stevia in the Raw is a 1 for 1 sugar replacement, you can use the same measurements as Swerve.
Jenny
Wonderful wonderful wonderful! So absolutely fabulous. Reminds me a bit of short cake. I used a little orange essential oil in place of lemon zest (I still used the lemon juice) and it looks turned out wonderful. I also used a tiny little 1 quart crock pot. Mmmmmm. Such a treat for this pregnant lady!
Lisa
Never thought to use essential oil. I’ve got some so maybe I’ll try that.
Lee Martin
I got a bag of Gluten free multi purpose Flour blend can I use it to make this cake and also the bread
Lisa
Absolutely! Just use the bake mix in place of the almond flour and coconut flour.
Teresa
really not a fan of Erythritol….any chance this recipe would work with honey, maple syrup, or just organic cane or coconut sugar ?
Lisa
All of those make good subs, but none of them are low carb.
Teresa
would replacing with 100% stevia work in the recipe ? I’ve never cooked or baked with it, don’t know how it reacts in those instances
Lisa
Plain stevia works well too, but you have to be careful not to add too much or it can get an unpleasant taste.
Laura Barajas
This is now in my crockpot and I eagerly wait the results!!
Lisa
It’s worth the wait!
cathy f
How did it turn out??? any tips?
Lisa
Like most low carb baked treats, I found this one was much better the next day straight from the refrigerator.