Lemon Crock Pot Cake

lemonThis is a good serviceable dessert. It comes together easily and of course takes care of itself in a slow cooker. The flavor is quite good, the texture fine.

You can add a fruit puree as a topping, or whipped cream. A ganache might be quite effective as well.

This looks rather plain, but dressed up with a topping, it becomes a fine company dessert.



1 1/2 cup almond flour
1/2 cup coconut flour
3 tablespoons sweetener of your choice
2 teaspoons baking powder
1/2 teaspoon xanthan gum (optional)
1/2 cup butter, melted
1/2 cup whipping cream
Juice from two lemons (about 2 tablespoons)
Zest from two lemons
2 eggs
3 tablespoons granulated sweetener of your choice
1/2 cup boiling water
2 tablespoons butter, melted
2 tablespoons lemon juice
    1. Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
    2. Whisk together butter, whipping cream, lemon juice, zest and egg in large bowl.
    3. Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.
  1. Combine all topping ingredients in bowl and pour over cake batter in crock.
  2. Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
  3. Serve warm with fresh fruit and whipped cream, if desired.


NOTES: Since slow cookers come in so many sizes and powers, it’s rather difficult to give the correct time for cooking. But since slow cooking is slow, you have plenty of wiggle room. Just start checking early and every fifteen minutes or so after the first hour and a half or so.

SOURCE: Lowcarbyum


Peanut Butter Snack Cake*

images (4) This is just wonderfully good. Moist, dense, flavorful.

Peanut butter.

What’s not to like here?

This is a good reduction in carbs, but not a total one. I’d say somewhere around 9 carbs per slice or less, which is certainly good.


  • 2 cups spelt,  or 1 c spelt, and 1 c almond meal
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 c stevia or other sugar
  • 1/4 cup plus 2 tbsp yogurt
  • 1 cup plus 2 tbsp water
  • 1/2 cup plus 2 tbsp peanut butter
  • 1 tbsp pure vanilla extract


  1. Preheat oven to 350 degrees F, grease a 9×13-in baking pan, and set aside.
  2. In a large bowl, combine the flour, baking soda, salt, and sweetener, and stir very well. Set aside.
  3.  In a new bowl, whisk together the nut butter, yogurt, water, and vanilla.
  4. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan.
  5. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day… this cake is much sweeter after sitting for a day.
  6. Frost if you like.


NOTES: I used a peanut butter/cream cheese frosting (posting tomorrow)

SOURCE: Adapted from Chocolate Covered Kate


Lemon Ricotta Cake*

images (2) This turned out so wonderfully with my changes that I think you could make this almost any flavor you want to.

I’m keen to try it as a chocolate cake perhaps.

It’s wonderful as is, and it’s great with a nice berry topping of your choice.

Keeps well in the fridge as well.



  • 3/4 Cup Softened Butter
  • 1/2 Cup Granulated Stevia
  • Zest From 3 Large Lemons
  • 1 Teaspoon Lemon Extract
  • 3 Large Eggs, Separated
  • 1 Cup Full Fat Ricotta Cheese
  • 1/4 Cup Plus  All-purpose Flour
  • 1/4 cup almond flour
  • 2 Teaspoons Baking Powder
  • Dash of Salt
  • Fresh Strawberries for topping


  1. Preheat oven to 325 degrees F.
  2. Lightly grease and flour a 7 or 8 inch spring-form pan.
  3. Beat the butter and sugar with a hand mixer until light and fluffy.
  4. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flourS, baking powder and salt, and beat into the butter mixture just until combined.
  6. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
  7. Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
  8. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
  9. Allow to cool to room temperature before serving.


NOTES: As I said, you can probably make this with some chocolate, or even cut up some peaches in it, or other fruit. Change the lemon to limes if you like. You can dust the top with powdered sugar, or sliced almonds. Blueberries would go very well with this as a topping with the lemon.

SOURCE: Adapted from Italian Food Forever

Crock Pot Gingerbread Cake*

Slow-Cooker-Gingerbread-4I must say that I have avoided slow-cooker cakes like the plague. I figured they weren’t very good.

But in the quest to reduce carbs, well, you try a lot of new things anyway.

This actually worked amazingly well. This cake was moist (a real problem for a lot of lo-carb cakes) and very flavorful.

About the only drawback is that it’s hard to determine the exact cooking time, since slow-cookers are so varied in size and power. Just stick to “medium” and check it every thirty minutes or so after the first hour. Experienced cake bakers know how to test for doneness with the old skewer that comes out with crumbs not gooey.


2  1/4 cups almond flour or sunflower seed flour, or any combination

1/3 c Swerve or other sugar substitute

1/3 c date puree

2 tbsp coconut flour

1 tbsp dark cocoa powder

1 1/2 tbsp ground ginger (or more, if you like it really gingery)

1/2 tbsp ground cinnamon

2 tsp baking powder

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup butter, melted

4 large eggs

2/3 cup milk

1 tbsp freshly squeezed lemon juice (if using sunflower seed flour – helps keep it from turning green)

1 tsp vanilla extract


Grease the  interior of a 6 quart slow cooker well.

In a large bowl, whisk together almond flour or sunflower seed flour, sweetener, coconut flour, cocoa powder, ginger, cinnamon, baking powder, cloves and salt.

Stir in melted butter, eggs, milk, lemon juice if using, date puree, and vanilla extract until well incorporated.

Pour into prepared slow cooker and cook on medium low  for 2 1/2 to 3 hours, until set.

Serve with lightly sweetened whipped cream.


NOTES: I used a combination of almond flour, sunflower seed flour, and whole wheat. You can use what you have pretty easily since the spices are enough to control the taste. When it has cooled in the cooker, I just inverted it onto a plate. It came out nicely in one piece.

SOURCE: Adapted from A Sweet Life

Oh Gosh, It’s Good! Chocolate Cake*

quinoacakeWith low carb desserts, there is most always a tradeoff. You just lose something. Often it’s taste, and that’s unforgivable. Often it’s texture, and that’s sad, but usually acceptable.

Well, that was until now.

This cake is actually as chocolaty as you would expect looking at it, and it’s moist too. The texture is close enough that unless you tell people, I suspect few would guess that it has no white flour in it at all. In fact it has a grain–quinoa.

The quinoa can feel a bit pebbly but if you soak your quinoa over night, that disappears as well.

I played a bit with the sugars. Be advised that I don’t use Splenda© because recent studies show that it raises glycemic indexes and it has a nasty habit of causing diarrhea in a lot of people. Aspartame and Saccharine are equally as bad. Erythritrol is natural and does not raise the glycemic index.  It is about 70% as sweet as sugar. Monk Fruit  in the Raw is also natural and is equal in sugar strength. Stevia is much sweeter than sugar so you use less, but it does have an after taste. Swerve is part Erythritrol and another process and about the same price. I used my own combination of these to arrive at a sweetness that I found perfectly fine.


  • 2 cups cooked quinoa. Cook according to package directions. I recommend soaking in water over night and draining well first.
  • 1/3 cup full fatted milk (use any substitute you wish if you wish)
  • 4 whole eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter (or any substitute you wish)
  • 1/4 cup melted coconut oil
  • 1/2 c Erythritrol
  • 6 packets Monk Fruit in the Raw
  • 1/4 c regular sugar
  • 1 cup unsweetened cocoa powder Ghirardelli
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper, or use a 9 x 13 baking dish.
  2. In a food processor or blender, combine the eggs,  milk and vanilla extract then blend for ten seconds to combine.
  3. Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil  then blend until completely smooth, about thirty seconds to one minute.
  4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and salt).
  5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
  6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.


NOTES: As it stands this is gluten-free, low carb. You can make it vegan by opting out of the butter for a substitute. I found the proportions of sugar worked just right for me, but you can eliminate all the sugar if you wish (1/4 c) in favor of other substitutes. Swerve I think would work fine alone. I know that Splenda if you choose it, sucks up moisture, and so the cake will lose some of it’s moistness which I find unacceptable. This was very moist and retained it through a week in the fridge under plastic wrap.

SOURCE: Adapted from Making Thyme for Health

Pineapple Poke Cake

Pineapple Poke Bundt Cake 1000x383One thing I like in a cake is really serious moistness. The moist factor must be huge.

This recipe came from Dole, but I changed it rather unrecognizably since they start with a boxed cake mix.

I don’t do boxed cake mixes.

So, I combined parts of this recipe from Dole with another recipe for a yellow cake, and came up with something that turned out perfect with a huge moist cake, and good flavor.

Hope you like it.


  • 1 c butter, softened
  • 1 3/4 c sugar
  • 2 tsp vanilla
  • 3 lg eggs
  • 2 lg egg yolks
  • 2 1/4 c cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3 oz box of instant vanilla pudding
  • 3/4 pineapple juice
  • 1  20 oz can crushed pineapple drained
  • 1/2 c milk
  • 1/2 c sour cream


  1. It is highly useful to bring all your refrigerated ingredients to room temperature to start. Eggs can be placed on “warm” in the microwave for 2 minutes. Butter on the “softening” cycle.
  2. Place the butter into a mixer and mix on high until it becomes a lemony color.
  3. Add the sugar and beat until well incorporated.
  4. Add the eggs one at a time, mixing on medium until mixed.
  5. Add the dry ingredients together and whisk together until evenly distributed.
  6. Similarly add the pineapple juice, milk and sour cream and vanilla together and whisk until mixed together.
  7. Alternate the dry and wet ingredients to the butter/sugar mixture, until all is well mixed.
  8. Add the pineapple and mix on low just until combined.
  9. Place in a greased/floured bundt cake form.
  10. Place in a 375° pre-heated oven for close to one hour. Check after about 45 minutes and every ten minutes until a skewer comes out clean.
  11. Cool for about ten minutes, then poke holes with the end of a wooden spoon at 2 inch intervals. Make a soaking mixture from remaining pineapple juice, 1 c of powdered sugar and 1 tsp vanilla. Pour over the holes until all is used. Continue cooling for about an hour  and then invert onto a serving plate.
  12. Drizzle with a (2 c powdered sugar,  2 tbsp melted butter and a bit of milk if needed).


NOTES: You don’t have to use a bundt pan, and this will cook up faster in 3 cake pans. You can find out how to make “cake flour” under the tip section of this blog.  Basically remove 2 tbsp of flour per cup and replace with 2 tbsp of cornstarch. The problem with the cake pans is that this cake is pretty soft and fragile and it will be hard once you have filled it with the soaking mixture to get it out without it breaking up.

SOURCE: Adapted from Dole Pineapple

Nana Cake with Peanut Butter Gobs of Frosting

banana cakeOkay, I gotta confess.

The cake here is ordinary. I don’t mean bad ordinary. It’s perfectly serviceable and good banana cake. Quick to assemble and all that and tastes just fine.

But the frosting is to die for.

Well, not literally since if you were dead you wouldn’t get to enjoy it.

So do think of using this on almost any kind of cake.

The flavor is subtle enough to that it will go with anything pretty much.


For the Banana Cake:
2 cups all-purpose  flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract
3  – 4 ripe

For the Peanut Butter Frosting:
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease a 9×13 pan and set aside.2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.3. In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the Greek yogurt and vanilla extract. Mix in the mashed bananas.

    4. Slowly add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan.

    5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

    6. While the cake is cooling, make the peanut butter frosting. In the bowl of a stand mixer, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth and desired consistency.
    7. Frost the banana cake with peanut butter frosting.


NOTES: Don’t be overly concerned with the amount of bananas. At least 2 large and probably no more than 5 small. The frosting is really sufficient to cover a 9 x 14 pan very generously.

SOURCE: Two Peas and their Pod

OVEN: 350°

OVEN TIME: 20-30 min.