Spring is the perfect time for all things fruit, and what better choice to favor than a ripe juicy Strawberry. This is my second Crockpot Cake and for some reason I think they are so fun to make ( it takes very little to keep me entertained). With these beautiful berries in season, I hope you will give this a try "berry" soon! For an 1/8 of the cake with frosting is 207 calories, 10.8g net carbs, and 15.5g protein. Hello summer desserts ;)
Ingredients for 8 pieces~
8oz Fuji Apple ( ground to pulp in Magic Bullet)
3 jumbo Eggs
3/4 cup Swerve Granular Erythritol
1/4 cup Coocnut Oil, melted
1 scoop Quest Strawberry Protein Powder
1/2 cup Coconut Flour
2~5.3oz Dannon Greek Light&Fit Strawberry Yogurt
1 teaspoon Baking Powder
1 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1/2 cup chopped Strawberries
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1/3-1/2 cup prepared Sugar Free Strawberry Jello
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4oz Fat Free Cream Cheese, room temperature
1/4 cup prepared Sugar Free Strawberry Jello
1~5.3oz Dannon Greek Light&Fit Strawberry Yogurt
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8 Strawberries for garnish
Whipped Topping for garnish
Prepare small box of sugar free jello, set aside for cake and frosting. Whip together all ingredients in first section except fresh Strawberries, reserve those and fold in by hand after the batter has been whipped. Line a crockpot with parchment paper, spray paper with Pam and pour batter in crockpot and cook on low 4 hours. Remove crock from pot and use chop stick to poke holes in the cake and pour enough jello over cake to fill holes but not over saturate cake, bring to room temperature then set in fridge to chill for several hours. Meanwhile, whip together Cream Cheese, 1/4 cup Jello, and Strawberry Yogurt, beat til smooth and chill in fridge along with cake. When ready, frost cake and garnish with berries and whipped topping. Enjoy ;)
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