Recipe: Crock Pot Low Carb Blueberry Lemon Custard Cake

Dessert Recipes

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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

From the kitchen of:

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on June 21, 2021 at 7:33 PM Reply

I am wondering what size crockpot to use for this recipe. Looks delish!

    on June 28, 2021 at 10:31 AM Reply

    I recommend the standard size.

on August 15, 2017 at 10:13 AM Reply

I am not a fan of the flavor of sweeteners, if I were to use coconut nectar or something else, would I still do 1/2 cup??? Other suggestions? I love anything Lemon and it is hard to find one GF recipes! Keep em comin!!!

    on August 15, 2017 at 12:21 PM Reply

    Hi Erin - you might be interested in this chart for substituting sugars:

on July 10, 2017 at 4:08 PM Reply

Could u find an easier way to get the recipe. There is a circle with a USB in it. But it isn't giving me access to the recipe. It looks so yummy but can't get to it.

    on July 11, 2017 at 7:22 AM Reply

    Hi Carla - if you click the green circle in the top right corner, you should be taken right to the recipe! If not, you can also copy/paste this link into a new tab: Thanks!

on June 27, 2017 at 1:55 PM Reply

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

    on June 28, 2017 at 8:30 AM Reply

    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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