Description
A delicious and easy Keto Slow Cooker Cake recipe that is low in carbs and perfect for dessert lovers.
Ingredients
Scale
- 1 cup (112 g) almond flour
- 1/2 cup (95 g) sweetener, allulose or erythritol
- 1/3 cup (28.67 g) cocoa powder
- 1/4 cup (27 g) unflavored whey protein powder (can substitute with egg white protein powder)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (85.21 g) butter, melted
- 3 large eggs
- 3/4 tsp vanilla extract
- 1/3 to 1/2 cup (78.86 ml) water or cold coffee
- 1/3 cup (60 g) mini sugar-free chocolate chips (optional)
Instructions
- Grease the ceramic insert of a 6 quart slow cooker well.
- In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, whey protein powder, baking powder, and salt.
- Stir in the butter, eggs, vanilla extract, and 1/3 of the liquid until well combined. If the batter is very thick, add more liquid 1 tablespoon at a time until a thick but pourable consistency is achieved.
- Pour the batter into the prepared insert and sprinkle the top with the chocolate chips.
- Cook on low for 2 to 2 1/2 hours. It will be gooey and like a pudding cake at 2 hours, and more cakey at 2 1/2 hours.
- Turn the slow cooker off and let cool for 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream or keto ice cream.
Notes
- Storage Information: Store the cake in a covered container on the counter for up to 3 days or in the fridge for up to a week. You can also freeze the cake for several months.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 194 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 15.9 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 4.2 g
- Protein: 7.7 g
- Cholesterol: 0 mg