LEMON POPPY SEED CAKE BARS IN THE SLOW COOKER

June 14, 2016

These easy, low carb lemon poppy seed cake bars are made in the slow cooker! They’re soft, chewy and secretly healthy, gluten and grain free and packed with protein!

2 Cups Almond flour (7 1/2 oz)
1/3 Cup NOW Foods Vanilla Creme Egg White Protein Powder
1 Tbsp Poppy seeds
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
3/4 tsp NOW Foods Organic Better Stevia
1/2 Cup Coconut sugar
1/4 Cup Coconut oil, melted
2 Large eggs
1 Egg yolk
3 Tbsp Fresh lemon juice (about 1 large lemon)
1 tsp Vanilla extract
Zest of one LARGE lemon
For the glaze:
1 1/2 Tbsp Coconut oil, melted
1 1/2 Tbsp NOW Foods Vanilla Creme Egg White Protein Powder
Pinch of NOW Foods Better Stevia (to taste, and if desired)

1. Line the inside of a 7 quart slow cooker with parchment paper, making sure to leave a little bit extra to use as a handle. I find it helps to rub the inside of the slow cooker with coconut oil first, so...
See the full directions on my site

Nutritions

Calories
95

Sodium
138mg
5% DV

Fat
8g
12% DV

Protein
2g
4% DV

Carbs
2g
0% DV

Fiber
0.7g
2% DV