Lemon-Lime Slow Cooker Sponge

This old-fashioned dessert separates into a creamy custard with a cake-like topping as it cooks.

Lemon-Lime Slow Cooker Sponge

Nutritional Date per serving
Calories 95
Total Fat 6.9g
Saturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 101mg
Sodium 158mg
Total Carbohydrates 4.0g
Dietary Fiber 0.6g
Sugars 2.6g
Protein 5.0g


1 cup Splenda
1/4 cup almond flour
1/4 tsp salt
2 Tbs fresh squeezed lemon juice
2 Tbs fresh squeezed lime juice
2 tsp grated lemon zest
1 tsp grated lime zest
3 eggs, separated
1 cup milk (Almond Breeze is OK, but not Soy Milk)
1 Tbs melted butter

Combine the Splenda, flour, and salt in a mixing bowl and stir in the juices, zest, egg yolks, milk, and butter.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold into the lemon mixture and pour into a greased 6-cup bowl or soufflé dish.
Place in the slow cooker and add enough water to come 1 inch up the side of the bowl.
Cover and cook on high heat for 2 to 3 hours, until the top is light and fluffy and set.
Alternately, place in a bain marie and bake in a preheated 350F oven for 30 minutes.
Serve warm or at room temperature. Serves 6.