Slow cooker cakes are one of my favourite desserts because they are just SO easy and satisfying. Just mix, pour and forget about it while it cooks for a few hours.
Ingredients
- 2 cups Almond flour
- 1/4 cup & 3 Tbsp Vanilla Isolate LeanFit
- 2 Tbsp Baking powder
- 1 Tsp Salt
- 1/2 cup Xylitol or low-carb sweetener (quantities may vary depending on what you use)
- 3 Tbsp Poppy seeds
- 4 medium sized Lemons, rind & juice
- 1 Tbsp Vanilla extract
- 1/2 cup Butter or Coconut oil, melted
- 4 Eggs
Mix all dry ingredients together then combine with wet ingredients (except for the eggs).
Add the eggs in one at a time. Don’t over beat the mixture.
Line the 5 or 6L slow cooker with parchment paper.
Pour the batter into the slow cooker.
Cook on low heat for 2.5-3h.
As always, if you try one of my recipes, Iād love to hear what you think about it/see your recreations. Use the hashtag #jesspaigelchf so I can see 
Tip
Let the cake cool prior to cutting it.
Sounds really good, what does the Leanfit ingredient do for the cake. Can I leave it out.
Hi Harry, thank you!
You can use a different whey protein powder if you prefer but I don’t suggest leaving out the whey. It works as a binding agent as well as a flour replacement š Hope that helps!
Have you ever tried freezing these? How do they do?