In search of a yummy, healthy and easy dessert? Then you need to try this fantastic slow cooker keto blueberry lemon custard cake.
This slow cooker cake is not only delicious and pretty to look at, but also low carb, sugar free, gluten free, grain free and filled with lemony custard and blueberries! What't not to love!
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.
Ingredients
Directions
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.
