Delicious and easy, this low carb slow cooker cake will satisfy any chocolate and peanut butter lover’s sweet tooth. Grain-free and gluten-free too!
Okay, you know the title of this recipe is quite a mouthful. Really, it’s much too much to actually say without tripping over your own tongue. It doesn’t do very well when served to any company you may have over. “Oh, my dear, would you like a slice of low carb slow cooker peanut butter chocolate swirl cake with your coffee?”. You’re bound to get partway through the name and just confuse yourself. Or confuse your guests. So I am sure you are a little irritated that I didn’t come up with a more succinct name. But what’s a food blogger to do? A recipe title has to be descriptive so that you know what you are coming here for. If you are a peanut butter lover, you want to know your cake contains peanut butter. If you love chocolate with your peanut butter, you are dying to know that there is a little chocolate swirled in there. And it really wouldn’t do to leave off the fact that it’s baked in a slow cooker, because that’s kind of a critical piece of information. So if it’s a tongue-twister of a name, I apologize, but I really had no choice.
The funny part is that for such a cumbersome name, it’s quite a simple recipe. Really, wonderfully simple and wonderfully delicious. And one of the distinct advantages to cooking cake in your slow cooker is that you don’t heat up your kitchen at all. So even in the dead of summer in Phoenix, Arizona in a house where the recently AC conked out and the repairman can’t come for another few days, you could bake a delicious cake and not worry about adding heat upon heat upon heat. Plus slow cooker cakes stay wonderfully moist as they bake.
Now, if you do happen to live in Phoenix, AZ in summer and your AC has died and the repairman can’t come, may I recommend heading for the hills? Much cooler up in Flagstaff, for certain. Just make sure you bring your freshly baked but inefficiently named slow cooker cake with you. Your hosts up in Flagstaff will thank you.
AZ@...And A Dash of Cinnamon says
I love the choco pb combo. I’ve never tried baking in my slow cooker before but I know it can be done. I’m going to go and check out your recipe!
Rosemary says
Where’s the recipe?
Carolyn says
Click the link at the bottom of the post.
Lisa Gray says
I live in Phoenix AZ!!!! Praise the Lord I have A.C!!!! Amen!
Carolyn says
I lived there during grad school…that’s why I was thinking of it!
Lisa says
Do you think almond butter could substitute for peanut butter?
Carolyn says
Yes it certainly could.
Laura says
Do you put it directly in the crockpot or do you put it in a pan and then put the pan inside the crockpot?
Carolyn says
Directly into the crockpot. Make sure to grease it well!
Peggy D.... says
Hi Carolyn, I’m asking a question about a different recipe. I was wondering how you adjust the rosemary chia cracker recipe if you skip the parmesan for your sister? I see I had asked back in February but I’m sure you mostly keep track of more recently posted recipes. I try to be dairyfree and really would love some crackers. Thank you!
Kathleen says
Hi Carolyn, I love your recipes and appreciate all your hard work! I can’t wait to try this one.
I print many recipes and use the Print Friendly button to print with, so that I can get additional information, but I am now having trouble printing from Your page and the Sweet Life page. Do you have any Idea why? I am not having trouble printing from any other pages. If you have any idea why, I would appreciate it. Thank you!
Patricia Barth says
Is the whey for protein or is it necessary for the texture of the cake? I’m guessing I should add more flour to sub for it?
Thanks for sharing your recipes!
Carolyn says
It’s necessary to help the cake rise and hold its shape in the absence of gluten.
Hope says
So good! I’ve been preparing your recipes for a few years now and my husband and I both think you just keep getting better and better! This cake is one of the very best of the best! Thank you Carolyn!
Maya | Wholesome Yum says
This looks just beautiful. I love the chocolate and peanut butter combination. I can just imagine how good the house must smell while this is cooking!
Karalane says
This looks so good! Am I the only one who cannot see the recipe when I follow the link (on 2 different computers)? I also got a warning from my Anti-virus when I was on the Sweet Life page.
Carolyn says
Please email me and my assistant will send you the recipe. A Sweet Life is having some technical difficulties.
Denise S. says
I couldn’t resist, I needed a piece of this RIGHT NOW, so I just baked this in the oven. I baked it for 325 for the first 15 min and then added another 15 min and it turned out perfect. I don’t have peanut butter so I used unsweetened cashew butter. I’m not a chocolate person, so I skipped the chocolate. Very tender and sweet and a great low carb cake recipe that won’t raise your blood sugar!
B hasse says
Would love to make this but you do not make it easy to get the receipe. Guess I’ll look at something else to make.?
Carolyn says
I am not sure how it is hard to get the recipe. All you do is click on the link at the bottom of the post and you are there!
Lou Ann says
Hi, Carolyn-
I need some advice. My husband has developed a bad allergy to dairy so we’ve had to cut it out for the time being. Ghee seems to be okay even though the flavor isn’t quite the same. I bought a casserole slow cooker just to do your cakes in and now I’m stumped for what to substitute for the whey powder! Would egg white powder or oat fiber help? I’m sure it won’t be quite the same, be I need to come up with something… The keto life without dairy is quite a challenge at the moment! Thanks for your help. I’m in awe of your talent. Thanks for all the wonderful recipes. Blessings.
Carolyn says
Yes! Egg white protein powder is the only DF substitute I suggest.
Lou Ann says
Thanks for your help. I’ll get some and give it a go!
Hannah says
Hi, Carolyn! Do you think flax egg would work in this recipe? My daughter is allergic to eggs and I am trying to learn to cook for her. 🙂
Carolyn says
I really don’t know, I’ve never used them. It’s worth a try!
Linda A. says
Does water condensation from the lid of the slow cooker drop on the cake? If so, is there a way to avoid it?
Thanks!
Carolyn says
You can always put some paper towels over the rim of the crock pot and put the lid over that.
Dee Gee says
I love all your slow cooker cakes. I made this one this afternoon. My hubby likes to have a little something sweet after dinner. It’s just the two of us, so I cut the recipes in half and use a 4-5 qt slow cooker. Cook 1 3/4 hours and voila! A wonderful moist delicious cake. Thanks so much!
Carolyn says
So glad you liked it!