You won’t believe how easy this Slow Cooker Chocolate Cake is to make. And it’s so rich and moist, it doesn’t need any frosting. It’s one of my favorite low carb desserts.
I consider myself something of a keto chocolate cake fanatic. As evidenced by my vast recipe archives with multiple cake recipes, each with their own unique twist. And each special in their own unique way.
I’ve got Keto Flourless Chocolate Cake and Keto Chocolate Zucchini Cake. I’ve got dairy free Chocolate Mayonnaise Cake and Coconut Flour Chocolate Cupcakes. I’ve got simple Keto Texas Sheet Cake and elegant Chocolate Kahlua Cake.
See, that’s the beauty of chocolate cake; that it’s not just one thing. It’s many beautiful things. And this keto slow cooker cake is one of those beautiful, delectable, luscious, low carb things.
Why you will love this recipe
I first created this recipe back in August 2014, when it was too hot to turn on the oven. I found the idea of baking my slow cooker very intriguing, but I wasn’t sure it would work with my low carb ingredients. Still, I figured it was worth a shot.
I never expected the results to be so fabulous, so astonishingly tender and moist. It quickly became one of my most popular keto cake recipes.
Over the years, I tweaked the recipe to make it even lower in carbs but just as delicious. It’s such an easy cake to make, and it doesn’t heat up your kitchen in high summer. It’s also so moist and tender, it needs no frosting.
But a scoop of keto ice cream on top would certainly not go amiss!
Reader Reviews
“Thank you!! I have been searching for years for a keto cake recipe that is edible and I’ve finally found it! It’s very close to the “real” thing. I live at high altitude and baking is difficult. Cakes and bread are usually dense and half the size they’re supposed to be. Not this one!” — Pam
“This cake was absolutely wonderful! My guests loved it and couldn’t believe it was low carb and gluten free. The fact that it didn’t heat up the kitchen was a plus. I used a crock pot liner which i buttered, then used it to pull out the cake from the slow cooker. Easy, peasy and no pot to clean up!” — Yolanda
“This is the best low carb chocolate cake I’ve made. Turns out perfect every time. Love that I can put it in the slow cooker and not worry about checking to make sure it’s done without overbaking it. So moist and chocolaty.” — Maureen
Ingredients you need
- Almond flour: Using good quality almond flour is extremely important for any almond flour cake.
- Cocoa powder: Use Dutch process cocoa powder for a deeper chocolate flavor.
- Sweetener: You can use any sweetener you like best here. Allulose and erythritol both work, as does a combination of the two.
- Protein powder: You can use whey protein powder, egg white protein powder, or a plant-based powder.
- Cold coffee: Coffee helps deepen the chocolate flavor. It does not taste like coffee.
- Sugar free chocolate chips: You can use Lily’s or ChocZero. You can also use homemade sugar free chocolate chips.
- Kitchen staples: Butter, eggs, vanilla extract, baking powder and salt.
Step by Step Directions
1. Combine the dry ingredients: In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, whey protein powder, baking powder, and salt.
2. Add the wet ingredients: 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.
3. Spread the batter: Spread the batter our in the to greased ceramic insert of a 6 quart slow cooker. Sprinkle the top with the chocolate chips.
4. Bake: Cook for 2 1/2 hours. It will be gooey and like a pudding cake at 2 hours, and more firm and cake-like at 2 1/2 hours.
5. Cool: Turn the slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream or keto ice cream.
Tips for Success
This cake isn’t meant to be flipped out of the crockpot, but rather served in sliced like a snack cake. If you are really dying to lift it all out in one piece, you will need to line your crockpot with parchment. It does leave wrinkled edges in the cake, however.
Do not use collagen or beef-based protein here, it will make the cake very gummy and hard to cook through.
I made this recipe with mostly allulose as the sweetener (I used Swerve allulose). The great part about this cake is that it turns out well with almost any granular sweetener you like best.
The chocolate chips are optional, but you can have some fun here. Try different flavors of chips or chopped nuts instead.
Frequently Asked Questions
A slow cooker keeps it more moist and tender as it traps the moisture during cooking. It also helps keep your kitchen cool if you crave keto cake in the middle of summer!
This keto slow cooker chocolate cake recipe has 7.3g of carbs and 4.2g of fiber per serving. That comes to 3.1g net carbs per slice.
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.
More great slow cooker recipes
Keto Slow Cooker Cake Recipe
Ingredients
- 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 sub 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 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 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream or keto ice cream.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I made this in my small crock pot (not exactly sure of the size, maybe 4 cups?) and the batter filled the crock about half way. It rose almost to the lid during baking. It turned out moist and perfect!
Good to know!
Any way you can edit the smaller version and add in the amount for the wet ingredients? 🙂 Made this the other day and everyone loved it! So rich and moist!!
Nevermind! Just saw that you answered the question already. ? everyone I shared the recipe with hasn’t seen the wet ingredients either…wonder what’s up with it?
There is some sort of caching issue I am trying to figure out!
How many eggs and how much almond milk in the new recipe?
Oops, just saw you answered that
I just started putting ingredients together for the lower carb recipe (smaller) cake. What are the wet ingredient measurements?? Do I use from the original recipe?? Help! I’m ready to put it crock pot!
They are there, I promise. Sounds like you have a cached version of the blog on your browser. You need to clear your cache to see it properly. But it’s 3 eggs, 6 tbsp butter, 2/3 cup almond milk, 3/4 tsp vanilla and 1/3 cup chocolate chips.
Holy Cow what a great cake – this is now my favorite cake – I made the larger. Boy, I’m I glad I did. My family and friends ate the whole thing yesterday. I whipped 2 cups of heavy cream with lemon extract and monk fruit sweetener for a topping. And I used the sugar free chips in the cake. I like cake the next day better so I hid a small (2 x 2″) piece that I cut right out of the middle- hehe… So amazing! with my coffee. You are definitely the SuperStar of low carb cakes and cookies. I tell anyone asking about low carb cakes to check out your recipes because yours are so spot on perfect for texture, taste and sweetness and not being overly sweet. Thank you….. I can’t wait for your cookbook…..
I am so glad you liked it!
Hi, I too can not get the wet ingredients in the print version of the smaller cake. I cleared cache but still not working, then i used other computers that have never been on your site and still no go. Is the recipe in another place on your site or in your new cookbook I pre-ordered?
sorry about the second comment, it did not show on my other computer, so i thought it did not go through since i was not signed in… oops…
it’s 3 large eggs, 6 tbsp melted butter, 2/3 cup unsweetened almond milk, 3/4 tsp vanilla extract and 1/3 cup sugar-free chocolate chips.
Hi, I still cant get the print version with the wet ingredients and i just tried on 2 different computers that i had not gone to your site with in the past, so noting to clear, because clear cache did not work on my main computer, still looking elswhere on your site for the smaller version…
it’s 3 large eggs, 6 tbsp melted butter, 2/3 cup unsweetened almond milk, 3/4 tsp vanilla extract and 1/3 cup sugar-free chocolate chips.
Hi! I think the wet ingredients are missing, can you add those in? At least the new print version is missing them…
I fixed that yesterday afternoon but sounds like your computer has cached the old version so that’s all you can see. Clear your cache and the new one should be there
Ok, maybe I’m losing my mind- but there are no measurements or ingredients listed for eggs, milk and butter…sooo here I sit with all of my dry ingredients in a bowl, but can’t make it because I don’t know what to add!
Looking into it!!! Sorry, it must have been cut off when we made the switch to the new recipe card. I will fix it ASAP.
Sorry, I am having difficulties fixing the recipe and working with my tech person. But…it’s 3 large eggs, 6 tbsp melted butter, 2/3 cup unsweetened almond milk, 3/4 tsp vanilla extract and 1/3 cup sugar-free chocolate chips.
Thank you! 😉 I took my best guess prior to reading this. I used 3 lg eggs, 1 stick of melted butter (so a little extra) and 1/2 cup of unsweetened almond milk, so we will see how it turns out!
I think that should work! Turns out it was one of my security plugins not recognizing my recipe plugin. it’s so fun to be a website owner! 🙂
I hear ya! And, it did turn out! I never put the connection together that the 5 min peanut butter mousse is also your recipe! It’s my fave! I made a batch of that to put on top!
Hi – I am probably the only one, but I can’t see some of the ingredients in the “new version”…eggs, milk, butter….
I just went with the older version and it is good. Thanks for all you do!
After letting this cool do you turn it out just like a normal cake pan? Flip the pot over? It’s cooling now..
No, I simply cut it out in pieces like a snack cake!
Hi Carolyn, Just wondering what the amount/measurement of chocolate would be in weight, as I was going to use Lindt 90% Chocolate Bar instead of chocolate chips?
Good question. I am going to say 2 ounces or around there.
this sounds wonderful. I have one of those crock pots that are like a cake pan. any idea how long I would cook this?
thanks.
Is it 9×13? If so, I imagine it would be 2 hours. Not positive so you may want to keep your eye on it.
Tried this twice over Christmas. Served it once with a Brandy/Rum Hard Sauce and once with lightly whipped cream. A real keeper either way!!
Oh hard sauce would be fabulous on the cake. I may have to do that!
You’ll love it, Carolyn. Trust me! 🙂
WOW this recipe is truely amazing. My hubby who is not a low carver even loved it! He’s tried another recipe like this I’d tried before and didn’t even eat a spoonful, this time however I couldn’t stop him from eating… thank you restoring my faith in baking a low carb way as I was starting to lose faith after a few fails
So glad to hear it!
I actually turned this into a mug cake it and was delicious. I halved the recipe and left out the protein powder just because I don’t have any, and filled about 1/3 of the cup. I cooked it for about a minute and a half and it was still a little fudgey. There is a good amount and batter leftover.
Sounds delicious!