Lemon Poppy Seed Cake Bars In The Slow Cooker Recipe

Name: Lemon Poppy Seed Cake Bars In The Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Almond Flour (7 1/2 Oz); 1/3 cups NOW Foods Vanilla Creme Egg White Protein Powder; 1 Tablespoon Poppy Seeds; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 3/4 teaspoons NOW Foods Organic Better Stevia; 1/2 cups Coconut Sugar; 1/4 cups Coconut Oil, Melted; 2 Large Eggs; 1 Egg Yolk; 3 Tablespoons Fresh Lemon Juice (about 1 Large Lemon); 1 teaspoon Vanilla Extract; 1 Large Lemon, Zested; FOR THE GLAZE:; 1-1/2 Tablespoon Coconut Oil, Melted; 1-1/2 Tablespoon NOW Foods Vanilla Creme Egg White Protein Powder; 1 pinch NOW Foods Better Stevia, Or To Taste (optional)

Servings: persons

2 cups Almond Flour (7 1/2 Oz)
1/3 cups NOW Foods Vanilla Creme Egg White Protein Powder
1 Tablespoon Poppy Seeds
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
3/4 teaspoons NOW Foods Organic Better Stevia
1/2 cups Coconut Sugar
1/4 cups Coconut Oil, Melted
2 Large Eggs
1 Egg Yolk
3 Tablespoons Fresh Lemon Juice (about 1 Large Lemon)
1 teaspoon Vanilla Extract
1 Large Lemon, Zested
FOR THE GLAZE:
1-1/2 Tablespoon Coconut Oil, Melted
1-1/2 Tablespoon NOW Foods Vanilla Creme Egg White Protein Powder
1 pinch NOW Foods Better Stevia, Or To Taste (optional)

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 the parchment has something to stick to.
2
In a medium bowl, whisk together almond flour, protein powder, poppy seeds, baking powder, baking soda, salt and stevia until well combined. Set aside.
3
In a large bowl, using an electric hand mixer, beat together coconut sugar and coconut oil. Add eggs, egg yolk, lemon juice, vanilla and lemon zest and beat until smooth and combined.
4
Add dry ingredients into wet ingredients and stir until well combined. Spoon batter into slow cooker and spread out evenly. Cover and cook until bars feel set and a toothpick inserted in the middle comes out clean, about 1 hour. Be careful not to over-bake!
5
Turn off the slow cooker and let the bars cool inside for at least 45 minutes. Then, gently lift them out of the slow cooker and slice into bars.
6
Whisk together the glaze ingredients until smooth, and drizzle over the bars. Devour.

1388

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups Almond Flour (7 1/2 Oz), 1/3 cups NOW Foods Vanilla Creme Egg White Protein Powder, 1 Tablespoon Poppy Seeds, 1/2 teaspoons Baking Powder, and more.

Yes, Lemon Poppy Seed Cake Bars In The Slow Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Cake Bars In The Slow Cooker

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