Step 1

Line a 6 quart slow cooker with parchment paper with enough parchment coming up the sides for easy removal. Grease parchment paper (I like to use Kelapo Coconut Oil spray).

Step 2

In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Beat in eggs, nut milk, butter, lemon zest, lemon juice, lemon extract, and stevia extract until well combined.

Step 3

Pour batter into prepared slow cooker and cook on low for 2 1/2 to 3 hours. Let cool completely in the slow cooker, then take a skewer and poke all over about 1/2 an inch apart, twisting skewer to make holes.

Step 4

Combine lemon juice and grassfed gelatin in a bowl and let sit until thickened. Add boiling water, sweetener and yellow food colouring, if using and stir until sweetener and gelatin are completely dissolved. Let cool until beginning to thicken.

Step 5

Pour all over the top of the cake, letting jello sink down into the holes of the cake. Lift the ceramic insert out of the slow cooker and refrigerate 2 to 3 hours, to set.

Step 6

Using the edges of the parchment, lift the cake out gently and place on a serving platter (if you want to remove it from the parchment, place it on a flat surface and gently work a sharp knife underneath it, then use two large spatulas or flippers to move it to your serving platter).

Step 7

Beat whipping cream with sweetener and vanilla until stiff peaks form. Spread all over top and sides of cake.