Categories: Breakfast
Ingredients
- 2 tbsp. liquid egg whites
- 1/4 cup coconut sugar
- 1 tbsp. unsweetened applesauce
- 1/3 cup fresh lemon juice
- 1/2 tsp lemon zest
- 2 cups almond flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup blueberries
Directions
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Spray 3-4 small ramekins or individual baking dishes with nonstick spray.
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Mix together the egg whites, coconut sugar, applesauce, lemon juice and zest in a large bowl.
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In a separate bowl, mix together the almond flour, baking powder, baking soda and salt.
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Slowly mix the dry ingredients into the wet ingredients. Stir only until just combined, then carefully fold in the blueberries. Pour the batter evenly into the ramekins or baking dishes.
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Place a trivet, rack, mason jar lids or crumpled-up foil in the bottom of the crock, then arrange the ramekins or baking dishes on top in the crock.
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Place paper towel on top of the opening of the slow cooker. Secure it with the lid, then cook on LOW for 3 1/2 to 4 hours.
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Eat with a spoon right out of the dish.