Keto Lemon Crock Pot Cake
1 ½ cup Almond Flour
½ cup Coconut Flour
½ tea Xanthan Gum
2 tea Baking Powder
½ cup melted butter
½ cup Almond Milk Creamer
2 med lemons for juice and zest or two TBS lemon juice and a couple of drops of Lemon Essential oils
Top with Powdered Lakanto Monk Fruit Sweetener after cake is cooked.
In a medium bowl combine almond flour, coconut flour, sweetener, xanth
am gum, and baking powder.
Whisk butter, whipping cream, eggs, and juice from lemons and zest from lemons
Combine wet and dry mix until well blended.
Pour into the slow cooker, lined with a slow-cooked liner.
Cover and set on high for 2-3 hours or until toothpick comes out clean.
Serving size: 1 slice, or 1/16 entire recipe
NUTRITION INFORMATION PER SERVING
Calories: 347 | Fat: 32g | Total Carbs: 10g | Net Carbs: 5g | Fiber: 5g | Protein: 7g
*Nutritional values are estimates
* If you purchase any of the items through this recipe I will receive a few pennies of commission.