CrockPot Blueberry Lemon Custard Cake
CrockPot Blueberry Lemon Custard Cake
  • prep: 15 min
  • cook: 3 hr
  • total: 3 hr 15 min
Print Save Recipe
  • servings:
  • 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 sweetener
    • 1/2 tsp salt
    • 2 cups heavy cream
    • 1/2 cup fresh blueberries

    Instructions

    Click Here For Step-By-Step Instructions

    OTHER RECIPES YOU MAY LIKE

    Tags

    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 165 % Daily Value *
    • Total Fat: 16 g 23.99%
    • Saturated Fat: 10 g 50.95%
    • Trans Fat: 0 g %
    • Cholesterol: 45 mg 15.07%
    • Sodium: 137 mg 5.73%
    • Calcium: 30 mg 2.96%
    • Potassium: 89 mg 2.55%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 4 g %
    • Dietary Fiber: 1 g 2.09%
    • Sugar: 2 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 11.87%
    • Vitamin C 3.85%
    • Vitamin D 6.3%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq