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: 9.90gWith 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