Blueberry Lemon Cake

Yield: 10 servings

Cook: 2 hrs 35 mins

Prep:     10 mins
Cook:    2 hrs 35 mins
Serves: 10


For the blueberry lemon sauce:

⅓ cup blueberries
¼ cup lemon juice
1 T monk fruit powder
1 T tapioca flour
2 T water

For the cake:

½ cup coconut cream
¼ cup lemon juice
1½ T lemon zest
4 eggs
2 cups almond flour
¼ cup coconut flour
3 T monk fruit powder, divided
2 t baking powder

For the blueberry lemon sauce:In a small saucepot, combine the blueberries, lemon juice, and monk fruit powder over medium heat. Stir to combine, and bring to a boil.

In a small mixing bowl, whisk the tapioca flour with 2 tablespoons water until dissolved. Add the mixture to the blueberries, and stir to incorporate.

Reduce the heat, and simmer for 3–4 minutes, stirring occasionally, until the sauce is thickened. Smash the blueberries with a wooden spoon as you stir.

For the cake: In a large mixing bowl, whisk together the coconut cream, lemon juice, lemon zest, and eggs.

Sift in the almond flour, coconut flour, monk fruit powder, and baking powder. Stir until just combined.

Transfer the mixture to a 6-quart slow cooker, and smooth into an even layer.

Pour the blueberry swirl over the cake, then use the tip of a butter knife to gently swirl the mixture into the top layer of the cake.

Cook for 2½ hours on HIGH.

Serve warm or cool.