Enjoy delicious warm lemon cake straight from your slow cooker.
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 8
Ingredients:
For the cake:
1½ cup almond flour
2 eggs
½ cup coconut flour
2 tsp baking powder
4 tbsp organic stevia
½ tsp xanthan gum
½ cup butter, melted
½ cup whipping cream
2 lemons, zest and juice
For the topping:
3 tbsp organic stevia
2 tbsp butter, melted
½ cup boiling water
2 tbsp lemon juice
Directions:
1. To make the cake; pour the almond flour, sweetener, coconut flour, xanthan gum and baking powder into medium bowl and combine.
2. In a large bowl, whisk the butter, egg, whipping cream, lemon juice and zest together.
3. Pour the dry mixture into the liquid mixture them mix everything together until well blended. Line the inside of your 2 - 4 qt slow cooker with aluminum foil.
4. To make the topping; mix all the ingredients for topping together in a bowl then pour it into the lined slow cooker.
5. Cover then cook for 2 to 3 hours on high or until a toothpick comes out clean when dipped into the middle of the cake.
6. Serve cake warm with whipped cream and fresh fruit, if you like.
Nutritional Information: Calories 350; Fat 32.6g; Net carbs 11g; Protein 7.6g