Serves 10
195 min
Slow Cooker Chocolate Cake
Recipe GLPRbd137f67ffcd34
A rich and fudgy slow-cooker chocolate cake made with almond flour, cocoa powder, and whey protein. This gluten-free, low-carb dessert bakes gently in the slow cooker for 2.5 to 3 hours, developing a decadent texture that ranges from gooey pudding cake to a more traditional crumb depending on cooking time. Serve warm with whipped cream.
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Ingredients
1½ cups Almond flour
2 tsp Baking powder
½ cup Butter, melted
½ cup Sugar-free chocolate chips (optional)
⅔ cup Cocoa powder, unsweetened
4 Large eggs
¼ tsp Salt
¾ cup Erythritol sweetener or similar sugar substitute
¾ cup Unsweetened almond milk
1 tsp Vanilla extract
¼ cup Unflavored whey protein powder
Directions
Lightly grease the interior of a 6-quart slow cooker insert with cooking spray or butter to prevent sticking.
In a medium mixing bowl, combine almond flour, sweetener, cocoa powder, whey protein powder, baking powder, and salt. Whisk thoroughly until all dry ingredients are evenly distributed.
Add the melted butter, eggs, unsweetened almond milk, and vanilla extract to the dry mixture. Stir until just combined, being careful not to overmix. The batter should be smooth.
Fold in the sugar-free chocolate chips, if using.
Pour the batter into the prepared slow cooker insert and spread evenly.
Cover the slow cooker and cook on low heat for 2.5 to 3 hours. At 2.5 hours, the cake will have a gooey, pudding-like texture. At 3 hours, it will be firmer with more traditional cake crumb. Check doneness by inserting a toothpick—it may have some moist crumbs clinging to it, which is normal for this style.
Turn off the slow cooker and allow the cake to cool in the insert for 20 to 30 minutes before serving.
Cut the cake into 10 pieces and serve warm, topped with lightly sweetened whipped cream if desired.
