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.
