Blueberry Lemon Custard Cake (Keto, Gluten Free)

keto-slowcookerblueberrylemoncustardcake This Slow Cooker Cake is keto, sugar free, gluten free, grain free, low carb and filled with lemony custard and blueberries. If you love creamy custard and you love cake, this combo of textures will rock your boat. Lemon lovers should look no further, this is full of lemony, zesty flavour, but even if you're not much into lemon you can easily adjust the amount used in this recipe to your liking. If you've never made dessert in a crock pot, welcome to a whole new world you will soon fall in love with.

6 eggs, separated
½ cup coconut flour
2 tsp. lemon zest, freshly grated
⅓ cup lemon juice, freshly squeezed
1 tsp. lemon liquid stevia
½ cup Swerve confectioners' sweetener
½ tsp. kosher salt
2 cups heavy cream
½ cup fresh blueberries

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.

Makes 12 servings.