Blackberry Crock Pot Cake

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I don’t know if I’ll ever get the hang of low carb baking.

Hubby has been covering us up picking blackberries.

I have canned jams and covered ice creams. My fingernails are turning that blue color.

Hubby suggested pie but I knew my low carb pie crust would be a bust, so I searched the internet and found this Slow Cooker Raspberry Coconut Cake.

Of course it was raspberry and I had blackberry. I also had a smaller 4 cup crock I wanted to use. How hard could it be to cut the recipe in half to fit in this little crock? Of course this little crock has no temperature gauge. It is full force or nothing.

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The original recipe called to cook on low. I tried it anyway.

Well it didn’t turn out too bad but when I dumped the little cake out the sides had browned a pretty color but the top was this yucky wettish blue. So I made a cream cheese and coconut icing glaze to try and hide it

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My blackberries were a little tart so I could have upped the sweetner but overall it wasn’t bad. I don’t believe I’ll ever be a star low carb baker however.

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Blackberry Crock Pot Cake

1 cup almond flour
1/2 cup shredded coconut
1/2 cup sweetener of choice
1/8 cup powdered egg whites
1 tsp baking soda
Pinch of salt
2 large eggs
1/4 cup melted coconut oil
1/4 cup coconut milk
1/2 tsp vanilla extract
1/2 cup fresh blackberries

Grease the inside of a 4 cup slow cooker.

Whisk together the almond flour, coconut, sweetener, powdered egg whites, baking soda and salt.

Stir in eggs, melted coconut oil, coconut milk, and vanilla extract. Fold in the berries.

Pour the batter in a prepared slow cooker and cook about 3 hours. Use a tooth pick to make sure it is done. The pick will pull out clean. Turn off slow cooker and let cake cool.

For the glaze
4 ounces cream cheese
Sweetener to taste
1/4 cup coconut milk
1/8 cup shredded coconut

Beat cream cheese, milk, and sweetener with a hand mixer and pour over cake. Sprinkle with remaining coconut.

Sharing this with Let’s Get Real Link Party #99 and Waste not Want not Wednesday

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Crockpot Whole Chicken

With all the harvesting, canning ,and freezing I have been doing only simple recipes are gracing our table.

Who am I kidding? I love simple recipes, and while I do attempt more difficult recipes at times, my heart lies with the easy and simple.

This one came from recipezaar . I took it out of the crock pot and placed it under the oven broiler to brown a bit after 4 hours. Hubby and I don’t eat the skin but the broiler makes it look a bit more appetizing

Crock Pot Whole Chicken

* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 large roasting chicken (with pop-up
timer if possible)
* 1 cup onion — chopped

Directions

In a small bowl, combine the spices.

Remove any giblets from chicken and clean chicken.

Rub spice mixture onto the chicken.

Place in resealable plastic bag and refrigerate overnight.

When ready to cook, put chopped onion in bottom of crock pot.

Add chicken.

No liquid is needed, the chicken will make it’s own juices.

Cook on low 4-8 hours according to size.

Note: a pop-up timer recommend in the chicken because some crock pots cook faster/slower than others

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