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Dessert for 16

Slow Cooker Lemon Cake Bars

Lemon poppy seed cake bars cook gently in a slow cooker, then receive a simple protein glaze.

$0.09per serving $
115 minstart to table
16servings

AmericanVegetarianDairy-freeBudgetDessertsSlow cooker

Ingredients

  • 2 cups almond flour
  • 1/3 cup dairy-free vanilla protein powder
  • 1 tbsp poppy seeds
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp stevia
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 2 large eggs
  • 1 egg yolk
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • zest of one large lemon
  • 1 1/2 tbsp coconut oil
  • 1 1/2 tbsp dairy-free vanilla protein powder
  • stevia (optional)

Steps

  1. Line a 6-quart slow cooker with parchment and lightly coat it with coconut oil.
  2. Whisk the almond flour, protein powder, poppy seeds, baking powder, baking soda, salt, stevia, and coconut sugar in a bowl.
  3. Whisk the melted coconut oil, eggs, egg yolk, lemon juice, vanilla, and lemon zest in another bowl.
  4. Stir the wet mixture into the dry mixture, then spread the batter evenly in the cooker.
  5. Cover and cook on HIGH for 1 hour 45 minutes, until the center is firm and the eggs are fully set.
  6. Cool the cake for 10 minutes, then stir the remaining coconut oil and protein powder together and spread over the cake.

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