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    Home » Gluten Free » Slow Cooker Keto Chocolate Cake

    Published: Aug 4, 2014 · Modified: May 13, 2022 by Carolyn

    Slow Cooker Keto Chocolate Cake

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

    68.4K shares
    Jump to Recipe Print Recipe

    This slow cooker cake recipe may just be the best low carb hocolate cake I’ve ever made. So rich and moist, it doesn’t need any frosting. And no need to heat up the kitchen when you make a low carb chocolate cake in your slow cooker or crock pot!

     

     

    titled image: Slow Cooker Chocolate Cake - shown: a slice of keto chocolate cake topped with vanilla ice cream

     

    There is a serious dearth of low carb slow cooker recipes here on All Day I Dream About Food, and for that I apologize. See, slow cookers aren’t really my thing. At least, they weren’t until about a month ago. I know people who love them and swear by them and there are whole blogs devoted to them, but I never really saw the appeal.

    I understand the attraction of popping a whole bunch of ingredients into a slow cooker, setting the timer and walking away, but all the recipes I ever tried turned out rather flavourless and uninspiring. The most action my old slow cooker got was when I went through a bout of making homemade crockpot yogurt. It turned out to be pretty useful in that regard. But most meals were best made on the stove top and in the oven, in my opinion, so my slow cooker hung out down in the basement, gathering dust.

    I now think that part of my prejudice against slow cookers was due to not having a particularly good one. The old crock pot we had always gave off a funny smell when it was heating and it took forever to cook things through. I mean, I know slow cookers are supposed to be slow, but this one truly took ages. I finally gave up on it completely after a recipe for slow cooker cabbage and sausage never truly cooked at all and had to be finished off in our oven. That was it for me and slow cookers, I thought.

    But this slow cooker cake recipe changed my mindset and my opinion on making low carb chocolate cake in a crock pot is forever changed.

    Game Changing Slow Cooker Cake Recipe

    chocolate sauce being poured over ice cream sitting on a slice of sugar-free chocolate cake made in a slow cooker

    Fate, however, thought otherwise. I was invited to be a part of a slow cooker charity cookbook that will be coming out in the fall, and Hamilton Beach very kindly supplied me with a brand new slow cooker to test out for my recipes. I’d met the good folks from Hamilton Beach at a recent conference and they showed me then and there that slow cookers have so much more to offer than I ever thought. They were whipping up plenty of tasty items right there and one of them happened to be a crockpot chocolate cake recipe. Um, chocolate cake in a slow cooker? I was floored. And determined to make a low carb, gluten free chocolate cake to rival it’s high carb, sugary counterpart.

    slices of gluten free low carb chocolate cake on white dessert plates, garnished with fresh raspberries

    Oh. My. Word. This low carb chocolate cake was so good, so unbelievably moist and rich, I actually made it twice within three days. That is saying a lot, my friends. I love experimenting with recipes so much that for me to make something twice, exactly the same way, is a really big deal. It was a huge hit with the whole family, and if you own a slow cooker, you are going to want to make this as soon as possible. Like…right now! And if you don’t own a slow cooker but are looking for one, I highly recommend the Set & Forget 6 Qt Programmable Slow Cooker from Hamilton Beach.

    fork piercing into a slice of keto chocolate cake, served ala mode

    PLEASE NOTE! I’ve updated this recipe to make the low carb cake a little smaller and a little less carby. Although I loved the original, it was pretty big and each serving came in at a whopping 11.5 total carbs (about 5g net carbs). So I decided to try making it with ¾ the amount of batter and you know what? It was just as good. Possibly better, because then I could top it with some ice cream and chocolate sauce and not feel overly full afterward. And interestingly, the cook time was exactly the same.

    Watch and see just how easy this slow cooker cake recipe is to make!

    Video: How to Make Low Carb Chocolate Cake

    But for those of you who loved the original recipe, don’t worry…just scroll a little further down, it’s still there!

    Slow Cooker Dark Chocolate Cake

    This might just be the best low carb chocolate cake I've ever made. So rich and moist, it doesn't need any frosting. And no need to heat up the kitchen when you cook it in your slow cooker or crockpot!
    4.67 from 33 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: slow cooker chocolate cake
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Servings: 10 servings
    Calories: 205kcal

    Ingredients

    • 1 cup plus 2 tablespoon almond flour
    • ½ cup Swerve Granular
    • ½ cup cocoa powder
    • 3 tablespoon unflavoured whey protein powder can sub egg white protein powder
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoon butter melted
    • 3 large eggs
    • ⅔ cup unsweetened almond milk
    • ¾ teaspoon vanilla extract
    • ⅓ cup sugar-free chocolate chips optional

    Instructions

    • Grease the insert of a 6 quart slow cooker well.
    • In a medium bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
    • Stir in butter, eggs, almond milk and vanilla extract until well combined, then stir in chocolate chips, if using.
    • Pour into prepared insert and cook on low for 2 to 2 ½ hours. It will be gooey and like a pudding cake at 2 hours, and more cakey at 2 ½ hours.
    • Turn slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream.
    Nutrition Facts
    Slow Cooker Dark Chocolate Cake
    Amount Per Serving (1 slice (1/10th of cake))
    Calories 205 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Carbohydrates 8.4g3%
    Fiber 4.1g16%
    Protein 7.4g15%
    * Percent Daily Values are based on a 2000 calorie diet.

    Titled image: Slow Cooker Chocolate Cake - shown: a slice of sugar-free low carb chocolate cake topped with ice cream

    Original (larger) Cake Recipe

    1 & ½ cups almond flour
    ¾ cup Swerve Sweetener
    ⅔ cup cocoa powder
    ¼ cup unflavoured whey protein powder
    2 teaspoon baking powder
    ¼ teaspoon salt
    ½ cup butter, melted
    4 large eggs
    ¾ cup almond or coconut milk, unsweetened
    1 teaspoon vanilla extract
    ½ cup Sugar-Free Chocolate Chips (optional)

    Grease the insert of a 6 quart slow cooker well.
    In a medium bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
    Stir in butter, eggs, almond milk and vanilla extract until well combined, then stir in chocolate chips, if using.
    Pour into prepared insert and cook on low for 2 ½ to 3 hours. It will be gooey and like a pudding cake at 2 ½ hours, and more cakey at 3 hours.
    Turn slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream.

    Serves 10. Each serving has 11.65 g of carbs and 5.38 g of fiber. Total NET CARBS = 6.27 g.

    Food energy: 275kcal
    Saturated fatty acids: 9.62g
    Total fat: 22.94g
    Calories from fat: 206
    Cholesterol: 99mg
    Carbohydrate: 11.65g
    Total dietary fiber: 5.38g
    Protein: 9.91g
    Sodium: 209mg

    68.4K shares

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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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      Recipe Rating




    1. Pam says

      November 17, 2022 at 5:37 pm

      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!

      Do you have any other flavor keto cake recipes made in the slow cooker ? Maybe Red velvet?

      Reply
    2. Marla Goss says

      November 08, 2022 at 11:43 am

      Any NUT free substitutes for the almond flour? I am also allergic to Sunflower Seeds…

      Reply
      • Carolyn says

        November 08, 2022 at 11:58 am

        Sorry, that’s the best option here. Not really sure what to say…

        Reply
    3. Susan says

      November 04, 2022 at 10:35 am

      I haven’t made this yet, but all of the desserts I have made by you have always been top notch. Now that you’ve made this…..you have got to try making a Hot Fudge Cake in the crockpot! I have tried to change my old Betty Crocker recipe into keto and failed. However, YOU could absolutely do it. Looking forward to some future crockpot recipes from you.

      Reply
      • Carolyn says

        November 07, 2022 at 8:08 am

        Thanks!

        Reply
    4. Yolanda Salas says

      July 05, 2022 at 9:34 am

      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!

      Reply
    5. Anna says

      July 04, 2022 at 8:00 pm

      5 stars
      Love how moist the cake turned out, also very chocolate-y! However, I cooked it for 2.5 hours and the edges turned out very dry and dark, almost burned. I just trimmed it up and served the slices with your Keto Vanilla Ice Cream (to which I added buttered pecans, made according to your Butter Pecan Ice Cream Pie recipe! :). Next time I bake this cake I will stop at 2 hours and see how it goes! Thanks, Carolyn, this was a delicious 4th of July dessert for us!

      Reply
      • Carolyn says

        July 04, 2022 at 8:03 pm

        I think it’s possibly your brand of slow cooker? But yes, do what you need to do!

        Reply
    6. Joyce says

      July 03, 2022 at 3:38 pm

      5 stars
      This cake is delicious! Even my non-keto husband enjoyed it!
      I do have one complaint… How do you get it out and serve neatly
      from the crock pot???????

      Reply
    7. Alice says

      June 27, 2022 at 12:50 pm

      Hi Carolyn, I don’t have a crock pot. Can I use the slow cooking function from my Instapot?

      Reply
    8. MAUREEN says

      May 13, 2022 at 3:20 pm

      5 stars
      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.

      Reply
      • Carolyn says

        May 13, 2022 at 5:05 pm

        So glad to hear it!

        Reply
    9. Sharon Lurie says

      April 16, 2022 at 9:23 pm

      I can’t find either egg white protein powder or whey protein powder. What else can I use?

      I saw some websites say I can use cottage cheese in place of whey protein powder, but none of them say if it is an even swap.

      What should I do?

      Thank you!

      Reply
      • Carolyn says

        April 17, 2022 at 8:45 am

        Absolutely not! Sorry, but that’s terrible advice, since it would add a ton of moisture to the recipe and throw off the wet-to-dry ratio. If you have to, you can skip it but the cake won’t rise as well.

        Reply
    10. Cathy Forehand says

      March 15, 2022 at 1:39 pm

      Hello, Carolyn, I made this recipe for the second time today. So moist. Love it. The first time I scooped it right out of the pot to serve. This time I wanted to take it to a gathering so I tried to ‘un-pot’ it….fail. I had greased the pot *very* well. I don’t think there is any way to get it out whole. I can live with that.
      My question is, last time I made a note to increase the Swerve a little, so I used a *heaping* 1/2 cup this time—still not sweet enough IMO. I am using the ‘dark’ Hershey’s cocoa powder. Could this be the reason it’s not sweet enough? If not, can I increase the sugar to 3/4 c or 1 cup or will this interfere with the recipe too much? Also, I sprinkled the choc chips on top instead of folding into batter if this could have made a diff. Otherwise, I followed the recipe exactly. Please advise. Thank you for all of your amazing recipes and advice.

      Reply
    11. Marie says

      January 08, 2022 at 11:53 am

      4 stars
      This recipe is a must for me! I do it every week. I don’t use chocolate chips but I substitute a tablespoon of cocoa with dark cocoa. And I substitute 1/4 cup of almond flour for lupine flour. I think the texture is softer after freezing. I eat it with keto granola and keto ice cream. A true delight!

      Reply
    12. Jane says

      January 08, 2022 at 11:41 am

      I haven’t tried any of your marvy desserts yet because I have a question about sweeteners . . . . . I NEED to cut back on sweeteners – period.

      If I cut back – in any recipe – will it affect the end result, in any way, of a recipe?

      Thanks for your fun site!

      Reply
    13. Laura says

      May 24, 2020 at 4:35 pm

      5 stars
      Thank you for posting this recipe! It is incredible, so delicious and fluffy, everyone that had a slice loved it very much and asked for the recipe ????????????????
      My question is: i made this cake today but have guests tomorrow, i know you said that it’s best enjoyed warm with whipped cream on top, I just don’t know if it’s ok to save it whole in a cake container out on the countertop or refrigerate it until tomorrow and take it out a couple of hours before serving it? What do you recommend?

      Reply
      • Carolyn says

        May 24, 2020 at 9:23 pm

        Either way works well enough! It should still be great tomorrow as long as it’s stored tightly without a whole bunch of air getting in, drying it out.

        Reply
    14. KP says

      September 02, 2019 at 10:16 am

      5 stars
      I made the full recipe in my 20-year-old crockpot. Took 5 hours! ???? so delicious. My husband hates all Keto desserts because he says he can taste the fake sugar. However, he absolutely loved this! It is fantastic! Thanks so much!

      Reply
    15. Laura says

      June 30, 2019 at 2:07 pm

      How long will the cake take in a 4qt crockpot?

      Reply
      • Carolyn says

        June 30, 2019 at 10:03 pm

        Well I can’t tell you exact times, since i don’t have that size of crockpot. To be honest, I would cut down the recipe by about 25 to 30%.

        Reply
    16. Cheryl S says

      February 05, 2019 at 3:23 pm

      5 stars
      perfect recipe for warm weather when I don’t want to heat up the house with the oven!

      Reply
    17. Renee Pajestka says

      February 05, 2019 at 3:17 pm

      Thanks for the recipe. Can I use an egg to replace the whey?

      Reply
      • Carolyn says

        February 06, 2019 at 8:43 am

        No, an additional egg adds too much liquid.

        Reply
    18. Taylor says

      February 05, 2019 at 2:57 pm

      5 stars
      Absolutely love that this is low carb and made in the slow cooker! So easy and delicious!

      Reply
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