Recipe: Crock Pot Low Carb Blueberry Lemon Custard Cake

recipe: Desserts

Try this simple and delicious gluten-free lemon blueberry crock pot cake dessert recipe that comes out moist and delicious!


This healthy crock pot recipe for low carb, blueberry lemon custard cake is the perfect combination of a creamy lemon custard and cake. We love this easy gluten-free recipe made with coconut flour because it turns out moist and delicious. We like this healthier dessert recipe topped with coconut whipped cream and fresh blueberries.


  • 6 eggs, separated
  • 1/2 cup Bob's Red Mill Coconut Flour
  • 2 teaspoons lemon zest
  • 1/3 cup lemon juice
  • 1 teaspoon lemon liquid stevia
  • 1/2 cup Swerve sweetener
  • 1/2 teaspoon salt
  • 2 cups light cream
  • 1/2 cup fresh blueberries

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Kathy on June 27, 2017 at 1:55 PMReply

This cake looks delicious! Are there directions for making it? It seemed to stop with the ingredients. Thank you! Kathy

    Chris Freytag on June 28, 2017 at 8:30 AMReply

    Hi Kathy - if you click on the green circle in the top right corner, you'll be taken to the full recipe with directions :)

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