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    Home » Gluten Free » Slow Cooker Raspberry Coconut Cake

    Published: Jul 14, 2015 · Modified: May 23, 2018 by Carolyn

    Slow Cooker Raspberry Coconut Cake

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

    3.4K shares
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    A heavenly low carb, dairy-free cake cooked in your crock pot. Rich, tender and bursting with berries and coconut. Chocolate chips optional.

    Low Carb Slow Cooker Coconut Cake with Raspberries and Dark Chocolate

    One of the advantages of having moved out west is the closer proximity to my sister and her family. My “little” sister (in quotes because she is 4 inches taller than I am) followed in my footsteps long ago and went to the University of British Columbia. Unlike me, however, she was almost instantly a Vancouver lifer. She apparently didn’t suffer from my wanderlust or the desire to move all over the continent. She settled in quickly, met her husband-to-be in second year, and even adopted what I consider to be a West Coast Canadian accent. And until last November, it had been over 10 years since we’d been in the same time zone. Just finding time for phone calls, let alone visits, was tough.

    Low Carb Grain-Free Raspberry Coconut Cake made in your crockpot!

    We’re already taking advantage of the fact that we now life only 6 hours apart. We spent Christmas up there this year and we just headed up again for the 4th of July weekend and the Women’s World Cup finals. And then my sister packed her two kids in the car and came down here for a few days. I was absolutely delighted to show her my new hometown of Portland, although I can’t say that she got to see all that much of this fun city. With 5 young kids in tow and 95 degree weather every day, it was more about keeping little ones occupied and staying cool. We visited a lot of playgrounds and a lot of splash parks and we spent one lovely afternoon at OMSI (Oregon Museum of Science and Industry). I would have loved to take her to dinner and show off the foodie side of PDX, but the most we could muster energy for was takeout from our new favourite BBQ joint, Podnah’s Pit. Oh well, I just have to imagine that we will get to explore more in future visits when kids are a little more self-sufficient.

    Cousins at OMSI

    Cousins!

    I did get to show off my culinary skills a little bit during our visit. My sister is lactose intolerant and has been dairy-free for years, but she is now trying to go sugar- and gluten-free as well. We both inherited that sweet tooth gene, so I thought it might be nice if I baked up something delicious that met all of those requirements. Given the blazing temperatures outside, a new slow cooker cake was just the thing to avoid heating up the kitchen. My sister doesn’t have air-conditioning up in Vancouver but she does have a crock pot, so this is a recipe she can make for herself at home.

    Slow Cooker cake with coconut, raspberries and chocolate chips. Low carb, dairy-free and gluten-free

    Thumbs up all around for this cake. It was deliciously tender and full of juicy berries. My original plan did not include chocolate chips but I asked my sister if I should throw some in. Of course she said yes; she is my sister, after all and chocolate is always welcome in our family.

    This one’s for you, darling seester! Hope you save this recipe and put your slow cooker to good use this summer.

    Dairy-free low carb raspberry coconut cake baked in a slow cooker

    Slow Cooker cake with coconut, raspberries and chocolate chips. Low carb, dairy-free and gluten-free

    Slow Cooker Raspberry Coconut Cake

    A heavenly low carb, dairy-free cake cooked in your crock pot. Rich, tender and bursting with berries and coconut. Chocolate chips optional.
    4.86 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 10 servings
    Calories: 362kcal

    Ingredients

    • 2 cups almond flour
    • 1 cup unsweetened shredded coconut
    • ¾ to 1 cup Swerve Sweetener depending on how sweet you like it
    • ¼ cup powdered egg whites
    • 2 teaspoon baking soda
    • ¼ teaspoon salt
    • 4 large eggs
    • ½ cup melted coconut oil
    • ¾ cup almond or coconut milk
    • 1 teaspoon coconut extract
    • 1 cup raspberries (fresh or frozen)
    • ⅓ cup sugar-free dark chocolate chips (optional, but oh so good!)

    Instructions

    • Grease the inside of a 6 quart slow cooker with coconut oil spray or similar. I like to use Kelapo coconut oil spray.
    • In a large bowl, whisk together the almond flour, coconut, sweetener, powdered egg whites, baking soda and salt.
    • Stir in eggs, melted coconut oil, almond or coconut milk, and coconut extract until well combined. Gently fold in berries and chocolate chips, if using.
    • Spread batter in prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let cake cool completely.
    • Top with lightly sweetened coconut whipped cream, if desired.

    Notes

    Serves 10. Each serving has 12.76 g of carbs (including the optional chocolate chips) and 6.1 g of fiber. Total NET CARBS = 6.66 g.
    Without chocolate chips:
    Food energy: 333kcal
    Total fat: 29.87g
    Calories from fat: 268
    Cholesterol: 75mg
    Carbohydrate: 10.10g
    Total dietary fiber: 5.04g
    Protein: 9.90g
    With Chocolate Chips:
    Food energy: 362kcal
    Total fat: 32.00g
    Calories from fat: 287
    Cholesterol: 75mg
    Carbohydrate: 12.76g
    Total dietary fiber: 6.10g
    Protein: 10.43g
    Nutrition Facts
    Slow Cooker Raspberry Coconut Cake
    Amount Per Serving
    Calories 362 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Cholesterol 75mg25%
    Carbohydrates 12.76g4%
    Fiber 6.1g24%
    Protein 10.43g21%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.4K 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. Maria says

      December 13, 2019 at 11:54 am

      5 stars
      Thank you for posting this recipe. I used it as a base to play around with and the results were great. Although I had to change a few things due to allergies and availability, the cake result was delicious and my mother especially keeps asking me to make more.

      Reply
    2. Sara Welch says

      June 05, 2019 at 5:43 pm

      5 stars
      What a decadent and perfectly sweet treat! It is perfectly moist and has quickly become a family favorite dessert in our home! Delicious!

      Reply
    3. Trang says

      June 05, 2019 at 5:32 pm

      5 stars
      This is perfect for me since my son is allergic to dairy!

      Reply
    4. Krissy Allori says

      June 05, 2019 at 4:35 pm

      5 stars
      I bet the raspberry and the coconut just taste spectacular together!

      Reply
    5. Jen says

      June 05, 2019 at 4:07 pm

      5 stars
      I never knew you could make a cake in a slow cooker! This sounds so delicious!

      Reply
    6. Laura Reese says

      June 05, 2019 at 3:53 pm

      5 stars
      This is a great recipe! Can’t wait to try it.

      Reply
    7. Grace J Schmidt says

      July 26, 2018 at 3:36 pm

      I have a smaller crockpot, will it still cook on low for three hours?

      Reply
      • Carolyn says

        July 26, 2018 at 9:44 pm

        How small is the question???

        Reply
    8. Lou Ann Benson says

      February 27, 2018 at 12:59 am

      I would like to make this cake in a regular cake pan and bake in the oven. I’m wondering if a 7×11 pan or 9×13 pan would be the best substitute for the 6 qt. slow cooker? I see Jennifer had good success baking 50 minutes at 350 degrees, but didn’t mention the size of the pan… Any suggestions?? Thanks for your help!

      Reply
      • Carolyn says

        February 27, 2018 at 7:22 am

        I would do 9×13 but you may not need to cook it for 50. That seems excessive. I would try it for 25 minutes to start and then check, every 5 minutes after that.

        Reply
    9. Jennifer says

      January 31, 2018 at 12:47 pm

      I’m not too fond of raspberry, do you think this would work well with other frozen berries?

      Reply
      • Carolyn says

        January 31, 2018 at 12:48 pm

        Yep, sure would!

        Reply
    10. Jennifer says

      September 21, 2017 at 1:44 pm

      Can I use ground hemp or flax seeds as an alternative for the egg-white powder? I can’t do whey powder (dairy-free) and I don’t have any egg-white powder.

      Reply
      • Jennifer says

        September 21, 2017 at 4:31 pm

        I ended up using flax seeds ground up instead of egg-white powder. Looks wonderful! My slow cooker didn’t have low setting, so I cooked it in the oven at 350F for 50 minutes. Turned out perfect. Just waiting for it to cool to taste it. Smells delicious!

        Reply
    11. Sibelle says

      November 04, 2016 at 5:06 pm

      Maria Emmerich’s conversion chart (almond flour/coconut flour) :
      http://mariamindbodyhealth.com/chai-tea-glazed-donuts/.
      1 cup almond flour = 1/3 cup + double eggs in recipe + increase water (doens’t say how much water).
      Cheers!

      Reply
      • Carolyn says

        November 04, 2016 at 7:16 pm

        I don’t find that there is any sort of simple conversion, personally. I always go by feel.

        Reply
    12. Theresa says

      July 16, 2016 at 6:29 pm

      I really enjoy your recipes.

      This is in the crockpot right now.

      I used blueberries instead of raspberries and I only had vanilla whey powder and I had to use a 1/4 cup of granulated erythritol as I ran out of Swerve.

      So here goes!

      Reply
      • Carolyn says

        July 16, 2016 at 6:37 pm

        Hope it’s still delicious!

        Reply
    13. Kathy U. says

      April 25, 2016 at 12:45 am

      Thank you for this recipe! My oven has been broken for weeks now, and we are ordering a new one soon but that will take 2-3 weeks to arrive. So nice to know I can ‘bake’ a cake!

      Reply
    14. Jennifer says

      September 06, 2015 at 9:58 pm

      Hi Carolyn. This recipe looks and sounds wonderful. I want to substitute the powdered egg whites with whey protein. Would it be measure for measure? Can the cake be removed from the crock pot without it cracking or tearing up once it has cooled?

      Reply
      • Carolyn says

        September 07, 2015 at 6:47 am

        Yes, you can sub cup for cup. As for getting it out in one piece, you will need to line the crockpot with parchment, leaving some overhang to live it out more easily.

        Reply
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