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crockpot cake

Keto Lemon Crock Pot Cake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8 servings
Calories: 347kcal
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.
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Ingredients

CAKE:

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 %

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