CrockPot Blueberry Lemon Custard Cake

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries, fresh
  • 2 tsp Lemon, zest

• Refrigerated

  • 6 Eggs

• Condiments

  • 1/3 cup Lemon juice
  • 1 Tsplemon liquid stevia

• Baking & Spices

  • 1/2 cup Bob's red mill coconut flour
  • 1/2 tsp Salt
  • 1/2 cup Swerve sweetener

• Dairy

  • 2 cups Light cream

Found on sugarfreemom.com

Description

Ingredients

• 6 eggs, separated
• 1/2 cup Bobs 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
• 1/2 cup fresh blueberries

Directions

• Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
• Whisk the yolks remaining ingredients except 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 come out clean.
• Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
• Serve cold with a little sugar free whipped cream if desired.

Nutrition