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

1. Spray 3-4 small ramekins or individual baking dishes with nonstick spray.

2. Mix together the egg whites, coconut sugar, applesauce, lemon juice and zest in a large bowl.

3. In a separate bowl, mix together the almond flour, baking powder, baking soda and salt.

4. 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.

5. 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.

6. 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.

7. Eat with a spoon right out of the dish.

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