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Recipes - Lemon & Poppy Seed Cake Recipe

Recipe Name

Lemon & Poppy Seed Cake

Submitted by

Guest

Recipe Description

Low Carb/Keto Friendly

Quantity	1	Quantity Unit	crockpot	Servings
Prep Time (minutes)	15	Cook Time (minutes)	480	Ready In (minutes)	495

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cup	Almond flour, Bobs red mill
1/2	cup	coconut flour
6	teaspoons	Truvia
2	tablespoons	poppy seeds
2	teaspoons	baking powder
1/2	teaspoon	xanthan gum
1/2	cup	butter, melted
1/2	cup, fluid (yields 2 cups whipped)	whipping cream
1	teaspoon	Lemon zest
2	lemon yields	lemon juice
2	large	eggs
9	teaspoons	Truvia
1/2	cup (8 fl oz)	water
2	tablespoons	butter melted
2	tablespoons	fresh lemon juice

Steps

Sequence	Step

1	Line your slow cooker with aluminum foinl and set to one side.
2	In a bowl, add the almond flour, coconut flour, poppy seeds, Truvia, baking powder and xanthan gum. Mix well until combined.
3	In a separate bowl, whisk the eggs with the butter, whipping cream, lemon juice and zest until light.
4	Pour the dry mix into the we mix, stir well to combine and pour into your slow cooker pan. Set to one side wile making the topping.
5	In another bowl, combine all the topping ingredients (3 Tbsp Truvia, 1/2 cup boiling water, 2 Tbsp melted butter, 2 Tbsp lemon juice) and stir well to combin. Pour over the cake batter in the crock pot.
6	Put the lid on the croc pot and cook on High for 2-3 hours until cooked through.

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