Crockpot Blueberry Lemon Cake

• You can substitute the swerve sweetener with another sugar free sweetener of choice, but often other brands are sweeter so I would either use 1/4 cup of something else or eliminate the lemon stevia.
• You can use heavy cream in place of light cream or even use milk of choice. You could even use coconut milk and make it dairy free.
• If you’re not a fan of lemon as much, reduce the amount of juice I used here to just 1/4 cup.

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CrockPot Blueberry Lemon Custard Cake

 Prep Time 15 minutes

 Cook Time 3 hours

 Total Time 3 hours 15 minutes

 Servings 12

 Calories 140 kcal

 Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 eggs separated
• 1/2 cup Bob's Red Mill Coconut Flour
• 2 tsp lemon zest
• 1/3 cup lemon juice
• 1 tsplemon liquid stevia
• 1/2 cup Swerve sweetener
• 1/2 tsp salt
• 2 cups light cream or coconut milk
• 1/2 cup fresh blueberries


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Instructions

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1. Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
2. Whisk the yolks remaining ingredients except blueberries.
3. Fold the egg whites a little at a time into the batter until just combined.
4. Grease the crock pot and pour the mixture into the pot.
5. Sprinkle the blueberries over the batter.
6. Cover and cook on low 3 hours or until a toothpick come out clean.
7. Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
8. Serve cold with a little sugar free whipped cream if desired.