Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth.
Spread the mixture in the bottom of a well greased Crockpot.
Cook on high for 2-3 hours until cooked through completely.
Let the cake cool to room temperature.
In a saucepan over medium low heat on the stove, melt the butter, brown sugar substitute and granulated sugar together.
Pour in the heavy whipping cream, and whisk to combine.
Add in the egg yolks very slowly, whisking continuously as you do.
Remove the mixture from the heat, and stir in the vanilla, coconut flakes and pecans.
Let cool slightly, then top the cake with the mixture before serving.
Net Carbs: 5
Keyword keto cake recipes
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