Crock Pot Keto Lemon Cake Dessert – Diabetes Daily

This content originally appeared on Low Carb Yum. Republished with permission.

Most crock pot 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 crock pot 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 them 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!

Keto Lemon Crock Pot Cake

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.

Total Time 3 hours 10 minutes

Calories 347 kcal per serving

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

1. Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.

2. Whisk together butter, whipping cream, juice from the lemons, zest from lemons, and egg in large bowl.

3. Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.

Topping

1. Combine all topping ingredients in bowl and pour over cake batter in crock.

2. Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.

3. Serve warm with fresh fruit and whipped cream, if desired.

Recipe Notes

Nutrition per serving: 5.2g net carb, 9g erythritol

Nutrition Facts

Keto Lemon Crock Pot Cake

Amount Per Serving

Calories 347
Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 15g94%

Cholesterol 99mg33%

Sodium 171mg7%

Potassium 127mg4%

Carbohydrates 10g3%

Fiber 5g21%

Sugar 1g1%

Protein 7g14%

Vitamin A 720IU14%

Vitamin C 1mg1%

Calcium 107mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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