Keto Lemon Crock Pot Cake
Servings: 8 servings
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.
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.
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.
Makes 8 servings
Nutrition per serving: 5.2g net carb, 9g erythritol
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
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