• On Oct, 06, 2024
•  ladyrecipes
•  Recipes

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12
Calories 191 kcal
Ingredients
6 eggs separated
1/2 cup Coconut Flour
2 tsp lemon zest
1/3 cup lemon juice
1 tsp lemon liquid stevia
1/2 cup Swerve confectioners sweetener
1/2 tsp salt
2 cups heavy cream
1/2 cup fresh blueberries
Instructions
Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.

In another bowl, whisk the yolks and remaining ingredients together 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.
Recipe Notes

Net Carbs: 3g

This recipe was first  published in August 2016.

Nutrition Facts
CrockPot Blueberry Lemon Custard Cake
Amount Per Serving (1 piece)
Calories 191
Calories from Fat 153
% Daily Value*
Fat 17g
26%
Saturated Fat 10g
63%
Cholesterol 136mg
45%
Sodium 153mg
7%
Potassium 67mg
2%
Carbohydrates 4g
1%
Fiber 1g
4%
Protein 4g
8%
Vitamin A 700IU
14%
Vitamin C 3.3mg
4%
Calcium 38mg
4%
Iron 0.5mg
3%
* Percent Daily Values are based on a 2000 calorie diet.