Slow Cooker Lemon Poke Cake
A tender low carb lemon poke cake baked in your slow cooker. Each
servings is only 4.47 net carbs.
Cake:
3 cups almond flour
3/4 cup Swerve Sweetener (or other substitute)
1/4 cup unflavored whey protein powder
2 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
1/2 cup unsweetened almond or cashew milk
1/2 cup butter, melted
Zest of one lemon
2 Tbsp lemon juice
1 tsp lemon extract
1/4 tsp liquid stevia extract
Sugar Free Lemon Jello:
1/4 cup fresh lemon juice
1 Tbsp grass fed gelatin (or Knox gelatin)
1 cup boiling water
3 Tbsp powdered Swerve Sweetener (or other substitute)
3 drops yellow vegetable based food coloring (optional but helps boost
yellow color)
Frosting:
1 cup whipping cream
1/4 cup powdered Swerve Sweetener
1/2 tsp vanilla extract.
Cake: Line a 6 quart slow cooker with parchment paper with enough
parchment coming up the sides for easy removal. Grease parchment paper
(I like to use Kelapo Coconut Oil spray).
In a large bowl, whisk together the almond flour, sweetener, protein
powder, baking powder, and salt. Beat in eggs, nut milk, butter, lemon
zest, lemon juice, lemon extract and stevia extract until well combine.
Pour batter into prepared slow cooker and cook on low for 2 1/2 to 3
hours. Let cool completely in the slow cooker, then take a skewer and
poke all over about 1/2 an inch apart, twisting skewer to make holes.
Jello (make this while the cake is cooling): Comine lemon juice and
grassfed gelatin in a bowl and let sit until thickened. Add boiling
water, sweetener and yellow food colouring, if using and stir until
sweetener and gelatin are completely dissolved. Let cool until beginning
to thicken.
Pour all over the top of the cake, letting jello sink down into the
holes of the cake. Lift the ceramic insert out of the slow cooker and
refrigerate 2 to 3 hours, to set.
Using the edges of the parchment, lift the cake out gently and place on
a serving platter (if you want to remove it from the parchment, place it
on a flat surface and gently work a sharp knife underneath it, then use
two large spatulas or flippers to move it to your serving platter).
Topping: Beat whipping cream with sweetener and vanilla until stiff
peaks form. Spread all over top and sides of cake.
Makes: 12 servings
Nutritional information per Serving: Calories 331, Protein: 9.16 g, Fat:
29.65 g, Sat Fat: 10.95 g, Carbohydrate 7.64 g, Fiber: 3.17g Sodium: 247
mg, Cholesterol: 109 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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