Keto Slow Cooker Cake Recipe

A slice of Keto Slow Cooker Chocolate Cake with ice cream and chocolate sauce on a white plate.

You won't believe how easy this Slow Cooker Chocolate Cake is to make. And it's so rich and moist, it doesn't need any frosting. It's one of my favorite low carb desserts.

Course Dessert

Cuisine Dessert

Keyword slow cooker chocolate cake

Prep Time 10

Cook Time 3

Servings servings

Calories 194kcal

Ingredients

1 cup almond flour
½ cup sweetener allulose or erythritol
⅓ cup cocoa powder
¼ cup unflavored whey protein powder can sub egg white protein powder
1 ½ teaspoon baking powder
¼ teaspoon salt
6 tablespoon butter melted
3 large eggs
¾ teaspoon vanilla extract
⅓ to ½ cup water or cold coffee
⅓ cup mini sugar-free chocolate chips optional

US Customary - Metric

Instructions

Grease the ceramic insert of a 6 quart slow cooker well.
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
Stir in the butter, eggs, vanilla extract, and ⅓ of the liquid until well combined. If the batter is very thick, add more liquid 1 tablespoon at a time until a thick but pourable consistency is achieved.
Pour the batter into prepared insert and sprinkle the top with the chocolate chips.
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 the slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream or keto ice cream.

Notes

Storage Information: Store the cake in a covered container on the counter for up to 3 days or in the fridge for up to a week. You can also freeze the cake for several months.

Nutrition