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All Day I Dream About Food

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June 18, 2016

Super Fudgy Slow Cooker Brownies

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These low carb slow cooker brownies have a very special ingredient. You won’t believe what they are made with! This post is sponsored by Jade Asian Greens.

Low carb grain-free slow cooker brownies with a secret ingredient. You will never guess what gives them their super fudgy texture!

I am not really one to try to trick my kids into eating healthy foods. Mostly I just plonk their meals down in front of them and tell that’s what they are getting. Yes, I do take small preferences or serious dislikes into account. One kid won’t eat avocados, another detests tomatoes, and none of them are particularly keen on eggplant, so I won’t force these things on them. Having outgrown numerous childhood food dislikes myself, I know that they will eventually come around as long as I keep putting the good stuff in front of them. I now have two kids who willing eat Brussels sprouts and mushrooms, so I know my approach works.

But sometimes I am presented with a challenge to use an unusual ingredient in a whole new way. Given that to many eyes I use a lot of unusual ingredients on a daily basis, I am always up for the challenge. This time, I was presented with a vegetable and asked if I could find a way to work it into a dessert recipe. This is probably not an ingredient you’ve ever EVER thought about putting into a dessert. Whereas zucchini, carrots, and avocado are fairly common in desserts, and spinach and kale are now joining in on the dessert fun, this vegetable is pretty firmly in the savoury category in most people’s minds.

Super fudgy low carb keto brownie recipe, made in your crockpot!

But as it bears some similarity to spinach and kale so it got me thinking about how to use it in brownies. I thought I could use this particular green to add moisture and get a great fudge-y texture. I mentioned it to my son (having no designs on hiding it from him) and the look on his face was priceless. Even though he actually likes this vegetable, he clearly thought it was not a good idea.

But I tried anyway and was rewarded with some of the fudgiest low carb brownies I’ve ever made. I made them in my slow cooker for an extra twist and every single person in my family loved them, even the boy with the funny look on his face. They could be made so fudgy and undercooked that you have to scoop them out with a spoon (like a pudding cake) or you can let them cook a little longer and firm up. They are divine with a scoop of vanilla ice cream!

Low carb Crockpot Brownie Recipe

Now I know I’ve been very cryptic here and you are dying to find out what veggie is hidden in this brownie, so hop on over to Jade Asian Greens to check out my Super Fudgy Slow Cooker Brownies!

Low Carb Fudgy Slow Cooker Brownies

Nutrition: Serves 8

Food energy: 235kcal
Total fat: 20.82g
Calories from fat: 187
Cholesterol: 46mg
Carbohydrate: 10.33g
Total dietary fiber: 5.09g
Protein: 6.68g

Many thanks to Jade Asian Greens for partnering with me to bring you these deliciously decadent slow cooker brownies! Follow them on Facebook and Instagram.

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Filed Under: Brownies & Bars, Gluten Free, Low Carb Tagged With: almond flour, bok choy, chocolate

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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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Comments

  1. Kelly says

    June 18, 2016 at 8:11 am

    Wow! Pretty impressive! I can see why your son made a face when you told him your secret ingredient! I have only ever used this in a stir fry.

    When the recipe says to cut the leaves and use the stems, how far are you cutting down generally speaking?

    Side note we do okra like this to thicken soups and stews naturally and it works amazingly well.

    Thanks for another great low carb recipe! Making your coconut cheesecake this weekend!

    Reply
    • Carolyn says

      June 18, 2016 at 8:18 am

      I cut off almost all of the green leaf but tried to keep the stem intact. So I would cut to where the stem started to get thinner and then trim a little more of the leaves off around the sides of the stem I was keeping.

      Reply
      • Kelly says

        June 21, 2016 at 8:43 am

        Thank you!

        Reply
  2. [email protected] a Dash of Cinnamon says

    June 18, 2016 at 9:29 am

    I’m a huge fan of super fudgy brownies, love the sneaky addition of veggies!

    Reply
  3. Sharon says

    June 18, 2016 at 10:32 am

    Can they be made in the oven if needed? At what temp?
    Thanks, sounds so good!

    Reply
    • Carolyn says

      June 18, 2016 at 10:51 am

      I think they could be but they will be more dry so keep an eye on them. Maybe even cover the pan with foil. Do 325 for 10 minutes and then check on them every few minutes after that.

      Reply
  4. Catherine says

    June 18, 2016 at 10:35 am

    Looks sooo good!

    Reply
  5. nicole says

    June 18, 2016 at 1:19 pm

    I know this is supposed to be about the bok choy but if I don’t have any at home at the moment is there a possible substitute? I really want to make these right now! I have spinach! I have lettuce!…but no bok choy. 🙁

    As always, I love your talent and appreciate how generous you are sharing your creations.

    Reply
    • Carolyn says

      June 18, 2016 at 4:00 pm

      Hmmmm…It’s the stems from the bok choy and not the leaves so I am not sure spinach would work here. If you do try it, make sure to drain it pretty well after cooking.

      Reply
  6. Julie says

    June 18, 2016 at 1:24 pm

    “1 (5 count) package Jade Asian Greens Baby Shanghai Bok Choy ”

    What does this translate to if buying bok choy from the farmer’s market? Never heard of the above . Is it fresh? Frozen?

    Reply
    • Carolyn says

      June 18, 2016 at 3:59 pm

      The above is simply their pre-packaged fresh. So 5 small baby bok choy (make sure it’s baby bok choy, not mature bok choy) would work.

      Reply
      • Heidi Huff says

        October 16, 2016 at 11:03 am

        Why wouldn’t mature bok choy work? I mean, obviously you wouldn’t five of those. But would it still work if you got the 3 cups amount suggested on another comment?

        Reply
        • Carolyn says

          October 16, 2016 at 11:18 am

          I think it should work fine, as long as you cook it long enough to break down the fibers. I think that’s the main difference between baby and mature.

          Reply
  7. Jade Asian Greens says

    June 18, 2016 at 8:37 pm

    Carolyn,
    Thank you for your creativity in using our baby bok choy to create an amazing dessert! This is the first time we know that someone has made dessert using baby bok choy, so we are thrilled!

    Reply
  8. Maya @ Wholesome Yum says

    June 19, 2016 at 2:48 pm

    Wow, what a great idea! I definitely think bok choy would work well here – like you said, the same way zucchini or kale does. Very creative!

    Reply
  9. E. Karan says

    June 20, 2016 at 7:13 am

    Wondering if I can try by baking them in the oven as I dont have a slow cooker….perhaps @325 for 30 min??

    Reply
    • Carolyn says

      June 20, 2016 at 9:05 am

      I don’t think they will take 30 minutes. Start watching them at about 15.

      Reply
  10. LINIA says

    June 21, 2016 at 7:05 am

    Have lots of allergies, …… Hoping you have substitutes for coconut products and nut flours—will hemp oil work or hempseed flour do fine?

    Reply
    • Carolyn says

      June 21, 2016 at 7:27 am

      Actually try sunflower seed flour. And any oil will do.

      Reply
  11. Kapu says

    June 23, 2016 at 5:53 pm

    I got the Halo Top ice cream. Now I just need to make the brownies. I drive 40 mins for this ice cream.

    Reply
    • Carolyn says

      June 23, 2016 at 10:34 pm

      Wow, that’s dedication. You will love it!

      Reply
  12. Heather says

    June 26, 2016 at 3:56 pm

    Im really wanting to try this recipe but got some bok choy from a farmers market and they are small but wanted to know how much does a packet of the Jade weigh. This would help me a lot.

    Reply
    • Carolyn says

      June 26, 2016 at 6:28 pm

      There is no standard weight on the bags. But it’s about 3 cups of the stems, sliced.

      Reply
  13. Mary says

    August 1, 2016 at 2:27 am

    So wanted to like these, but….epic fail! (A) followed all instructions and slow cooked it for 4 hr until it pulled away from edges and tester came out clean. (B) cooled it in pan (C) texture is not cakey but rather moist and slimy but not in an undercooked way. Just light and slimy with no hint of sticky-gooey. (D) tastes “green” from the greens “duh” but not in a pleasant way. So sorry but will not make this recipe again. 🙁

    Reply
  14. Adena says

    January 6, 2017 at 8:21 pm

    So I just finished making these and my husband and I devoured them! I made them according to the instructions, except I subbed cinnamon for the espresso powder…. I didn’t have any, plus I love the way cinnamon brings out the chocolate flavor, too. I topped the brownies with your caramel sauce from your twix thumbprint cookies, plus the halo top ice cream and some homemade whipped cream! Mmmmmm… Thanks again for another wonderful recipe!

    Reply
    • Carolyn says

      January 7, 2017 at 9:17 am

      Glad you liked them!

      Reply
  15. Yvonne van der Westhuizen says

    February 16, 2017 at 6:56 am

    Can I replace bok choi with zucchini and how much would I then use.
    Always looking for low carb recipes in the slow cooker.

    Reply
    • Carolyn says

      February 16, 2017 at 10:26 am

      Sure, that should work.

      Reply
  16. Crystal J Steen says

    July 28, 2019 at 4:54 pm

    Is this recipe still available anywhere? I don’t think that the company is still in business or their website doesn’t work.

    Reply
    • Carolyn says

      July 29, 2019 at 12:17 pm

      Thanks for letting me know! I will cut and paste here. To be honest, I think this one needs re-working because it’s a bit odd to have bok choy in brownies. Would be great with shredded zucchini, though!

      Reply
    • Carolyn says

      July 29, 2019 at 12:19 pm

      This is all I could find in my notes. I can’t even find the old Word Doc. Basically, steam the bok choy and then squeeze out the moisture, as you would for zucchini. Grease the insert of a 6 quart slow cooker.

      1 package baby bok choy (remove leaves, chop, steam with 2 tbsp water)
      1/2 tsp salt
      1 cup almond flour
      1/2 cup cocoa powder
      1/2 cup Swerve
      1 tsp baking powder
      1/2 tsp espresso powder (optional)
      2 large eggs
      1/3 cup coconut oil
      1 tsp vanilla extract
      1/3 cup chocolate chips

      Low for 3 hours

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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