marsha-tbay
Well-known member
Sugar Free Mom
Crockpot Blueberry Lemon Custard Cake
6 eggs, separated
1/2 c coconut flour
2 tsp lemon zest
1/3 c lemon juice
1 tsp lemon stevia
1/2 c SWERVE sweetener
1/2 tsp salt
2 c. light cream
1/2 c fresh blueberries
Place egg whites into a stand mixer, whip until stiff peaks form, set aside
Whisk the yolks with remaining ingredients, except the blueberries. Fold the egg whites a little at a time into the batter until just combined. Grease the crock pot and pour the mixture into the pot. Sprinkle the blueberries over the batter. Cover and cook on low 3 hours or until a toothpick comes out clean. Allow to cool with cover off for 1 hour, then place in the refrigerator to chill for 3 hours or overnight.
Serve cold with a little sugar free whipped cream or cream, if desired.
Crockpot Blueberry Lemon Custard Cake
6 eggs, separated
1/2 c coconut flour
2 tsp lemon zest
1/3 c lemon juice
1 tsp lemon stevia
1/2 c SWERVE sweetener
1/2 tsp salt
2 c. light cream
1/2 c fresh blueberries
Place egg whites into a stand mixer, whip until stiff peaks form, set aside
Whisk the yolks with remaining ingredients, except the blueberries. Fold the egg whites a little at a time into the batter until just combined. Grease the crock pot and pour the mixture into the pot. Sprinkle the blueberries over the batter. Cover and cook on low 3 hours or until a toothpick comes out clean. Allow to cool with cover off for 1 hour, then place in the refrigerator to chill for 3 hours or overnight.
Serve cold with a little sugar free whipped cream or cream, if desired.