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!
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
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.
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.
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
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.
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
Nicole says
Hi Carolyn I have made this cake a dozen time its my favorite snack to take to work. My question is can I pour this recipe into my brownie pan it will portion it our for me. Do you think it will come out the same way?
Carolyn says
Would you bake it in the oven, then? If so, I believe some commenters have said it worked out for them so search the comments to see what they did.
Terry Guidry says
Do you think this would work in an instant pot pressure cooker? If so would you know how long to “cook” it? I’ve done cheesecakes in the instant pot but not a cake cake.
Carolyn says
Not really sure, to be honest.
Jennifer Farley says
You are a baking goddess!
Brandie says
You had me at slow cooker! And chocolate. And cake. YUM! 😉
michele says
this looks like something i would love to try! but i can’t think of one good reason what the benefit would be of cooking it in a slow cooker. this falls along the same lines as using a blender as a mixer for batter (no thanks). anyway, i would want to turn the cake out of the vessel to serve -but i know the whole thing would fall apart if i tried. are there instructions for baking in a good, old fashioned (albeit boring) oven?
Carolyn says
A slow cooker keeps it more moist and tender as it traps the moisture during cooking. An oven is dry heat. Very different and the result is very different. If you want a chocolate cake cooked in the oven, I have plenty of those. Just use the search box on my blog and you will probably find what you are looking for!
Sf says
Hello,
I don’t have a slow cooker..can I make this in a regular oven?
Carolyn says
Yes, but I am a little unsure how long it should bake for. Depends on the pan size, I guess. A 9×9 pan would take longer than a 9×13. I’d do a 9×9 and start with 25 minutes at 325F.
Robin Finke says
I have chocolate whey, would it work?
Carolyn says
Should work just fine.
Moe says
I have found that newer crockpots cook waaaaaaay hotter now a days. So I always place a Pyrex in my crockpot so it isn’t touching the bottom. I also put some water in the crockpot for moisture bc hotter tends to dry stuff out. Do you think that method would work for this cake? I hate to ruin something so delicious with expensive ingredients.
Carolyn says
I haven’t tried that method with this cake so I can’t really tell you. But my crockpot is a recent model so it works for this recipe.
Melissa says
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!
Carolyn says
Good to know!
Jessica Hoover says
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!!
Jessica Hoover says
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?
Carolyn says
There is some sort of caching issue I am trying to figure out!
Amanda says
How many eggs and how much almond milk in the new recipe?
Amanda says
Oops, just saw you answered that
Melissa says
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!
Carolyn says
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.
Donna says
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…..
Carolyn says
I am so glad you liked it!
Donna says
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?
Donna says
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…
Carolyn says
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.
donna says
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…
Carolyn says
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.
MW says
Hi! I think the wet ingredients are missing, can you add those in? At least the new print version is missing them…
Carolyn says
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
Tracy says
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!
Carolyn says
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.
Carolyn says
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.
Tracy says
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!
Carolyn says
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! 🙂
Tracy says
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!
Chris says
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!
Vicki says
After letting this cool do you turn it out just like a normal cake pan? Flip the pot over? It’s cooling now..
Carolyn says
No, I simply cut it out in pieces like a snack cake!
Tanya says
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?
Carolyn says
Good question. I am going to say 2 ounces or around there.