Low Carb Chocolate Cake + 6 more low carb crock pot recipes

I’m not anti-carb. But I am a big believer in slow carb and low carb eating for maximizing your weight loss and health. These simple low carb crock pot recipes are an ideal way to hit the easy button in your life and fast forward to your ideal weight.

Low carb recipes are so great for weight loss because they prioritize protein and healthy fats, which helps you stay satisfied. Fish with lots of Omega 3 fats, like salmon, and other healthy fats like coconut oil are highly anti-inflammatory.  

A life with low inflammation is linked with a healthier weight, less achiness and brain fog, and a better immune system. Plus, there are so many delicious low carb AND anti-inflammatory options to choose from! For example – check out turmeric recipes to see for yourself how turmeric benefits weight loss.

There’s lots of variety in low carb crock pot recipes to help you reach or maintain your healthy weight and happy heart with minimal effort.

Here’s what I’ll share with you today:

• 1 chicken and 1 beef low carb crock pot recipe
• 1 crock pot recipe with fish
• 1 low carb vegetarian crock pot recipe
• 3 easy desserts you can make in the crock pot!

Low Carb Crock Pot Recipes: Meats and Mains

This easy low carb slow cooker recipe with balsamic chicken thighs from Sugar-Free Mom has two powerful anti-inflammatory ingredients in olive oil and garlic.  

Low Carb Crock Pot Balsamic Chicken

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Low Carb Crock Pot Balsamic Chicken

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Course

Main Course

Cuisine

American

Prep Time

5 minutes

Cook Time

4 hours

Servings

servings MetricUS Imperial

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dehydrated onion
• 4 cloves garlic minced
• 1 tablespoon extra virgin olive oil
• 1/2 cup balsamic vinegar divided
• 8 chicken thighs, boneless, skinless (about 24 ounces)
• sprinkle of fresh chopped parsley

Course Main Course Cuisine American Prep Time 5 minutes Cook Time 4 hours Servings servings MetricUS Imperial Ingredients 1 teaspoon garlic powder 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 2 teaspoons dehydrated onion 4 cloves garlic minced 1 tablespoon extra virgin olive oil 1/2 cup balsamic vinegar divided 8 chicken thighs, boneless, skinless (about 24 ounces) sprinkle of fresh chopped parsley

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Instructions

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides.
2. Set aside.
3. Pour olive oil and garlic on the bottom of the crock pot. Pour in 1/4 cup balsamic vinegar
4. Place chicken on top.
5. Sprinkle remaining balsamic vinegar over the chicken
6. Cover and cook on high for 3 hours if you have a fairly new slow cooker. If you have an older slow cooker you may need to cook another hour.
7. Sprinkle with fresh parsley on top to serve.

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Here’s a satisfying low carb slow cooker recipe with beef and broccoli from Creme De La Crumb with an optional hot spicy kick with red pepper flakes. Spicy peppers have capsaicin, a wonder-worker for burning belly fat. So, if you like it hot, go for it!

I recommend leaving the brown sugar out, and you can swap the cornstarch for tapioca starch for a slightly lower carb and Paleo-friendly version.

Slow Cooker Broccoli Beef

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Slow Cooker Broccoli Beef

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Course

Main Course

Prep Time

10 minutes

Cook Time

4 hours

Servings

servings MetricUS Imperial

Ingredients

• 1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
• 1 cup beef broth
• 2/3 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon garlic minced
• 1/4 teaspoon red chili flakes, optional
• 4 cups broccoli florets
• 2 tablespoons cornstarch + 4 tablespoons cold water

Course Main Course Prep Time 10 minutes Cook Time 4 hours Servings servings MetricUS Imperial Ingredients 1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces 1 cup beef broth 2/3 cup low sodium soy sauce 1/3 cup brown sugar 1 tablespoon sesame oil 1 tablespoon garlic minced 1/4 teaspoon red chili flakes, optional 4 cups broccoli florets 2 tablespoons cornstarch + 4 tablespoons cold water

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Instructions

1. Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
2. Minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
3. Just before serving, place broccoli in a large Tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

Recipe Notes

For a bit of a spicy kick, add a full 1-2 teaspoons of crushed red pepper flakes!

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Easy Crock Pot Meals for Pescetarians and Vegetarians

One of the top anti-inflammatory foods out there is fatty, delicious salmon. Fresh herbs and lemon brighten up this slow cooker salmon recipe from The Kitchn.  

This crock pot recipe will ensure your salmon is moist, and it’s so simple to make.

Slow Cooker Poached Salmon with Lemons and Fresh Herbs

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Slow Cooker Poached Salmon with Lemons and Fresh Herbs

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Course

Main Course

Cuisine

French

Cook Time

1 1/4 hour

Servings

servings MetricUS Imperial

Ingredients

• 2 cups water
• 1 cup dry white wine
• 1 Lemon, thinly sliced
• 1 shallot, thinly sliced
• 1 bay leaf
• 5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley
• 1 teaspoon black peppercorns
• 1 teaspoon kosher salt
• 2 pounds skin-on salmon, (or 4-6 fillets), preferably farm-raised
• Kosher salt and freshly ground black pepper
• Lemon wedges, coarse sea salt, and olive oil for serving

Course Main Course Cuisine French Cook Time 1 1/4 hour Servings servings MetricUS Imperial Ingredients 2 cups water 1 cup dry white wine 1 Lemon, thinly sliced 1 shallot, thinly sliced 1 bay leaf 5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley 1 teaspoon black peppercorns 1 teaspoon kosher salt 2 pounds skin-on salmon, (or 4-6 fillets), preferably farm-raised Kosher salt and freshly ground black pepper Lemon wedges, coarse sea salt, and olive oil for serving

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Instructions

1. Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.
2. Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)
3. Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

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This vegetarian lasagna from Well Plated uses zucchini and eggplant in place of pasta.  A little layering and 2 to 3 hours of doing whatever else you want while it cooks in the crock pot leads to a healthy dinner you can really sink your fork into.

Crock Pot Low Carb Lasagna

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Crock Pot Low Carb Lasagna

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Course

Main Course

Cuisine

American

Prep Time

30 minutes

Cook Time

3-4 hours

Servings

servings MetricUS Imperial

Ingredients

• 2 medium zucchini.
• 1 medium eggplant
• kosher salt
• 16 ounces (2 cups) good-quality store-bought tomato-based pasta sauce, or homemade
• 1 medium red onion diced
• 1 red bell pepper diced
• 16 ounces low-fat cottage cheese (do not use skim—I used 1%)
• 2 large eggs
• 8 ounces part-skim shredded mozzarella or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)
• For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley

Course Main Course Cuisine American Prep Time 30 minutes Cook Time 3-4 hours Servings servings MetricUS Imperial Ingredients 2 medium zucchini. 1 medium eggplant kosher salt 16 ounces (2 cups) good-quality store-bought tomato-based pasta sauce, or homemade 1 medium red onion diced 1 red bell pepper diced 16 ounces low-fat cottage cheese (do not use skim—I used 1%) 2 large eggs 8 ounces part-skim shredded mozzarella or provolone cheese, divided (about 2 cups—I used a blend of both cheeses) For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley

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Instructions

1. With a mandolin or very sharp knife, slice the eggplant and zucchini length-wise into long, thin (1/4-inch) sections so that they resemble lasagna noodles. Spread the vegetable slices out onto a kitchen towel or layers of paper towels and sprinkle them lightly with kosher salt. Let stand for 15 minutes to allow some of the excess liquid to drain off. Pat dry.

Prepare the zucchini and eggplant according to one of the three methods below:

1. GRILL METHOD: Preheat an outdoor grill or indoor grill pan to medium. Lightly coat the grill with canola oil, then grill the eggplant and zucchini strips until cooked and lightly brown, about 2 to 3 minutes per side.
2. BROIL METHOD: Place the top oven rack about 5 inches from the upper heat element. Set the oven to broil at 500 degrees F. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. (Do not line the baking sheet pans with wax paper or parchment, as they will burn.) Lightly brush the slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side. Broil for 5-8 minutes, or until lightly brown, working in multiple batches as needed. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture.
3. NEITHER: Move ahead with the recipe—skip grilling or broiling the zucchini completely. The lasagna will have a lot of excess liquid around the veggie slices in the slow cooker (even after salting them in step 1), but if this doesn’t bother you, you can scoop out the noodles and discard it.

Lasagna

1. Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot—the layer will seem very thin. In a small bowl, beat the cottage cheese together with the eggs.
2. Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant “noodles”; one-third of the cottage cheese (about 2/3 cup); one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce.
3. Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce.
4. Create the final layer: 1 layer of eggplant “noodles”; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella.
5. Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. (Note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid.) To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.

Recipe Notes

• Depending upon the size of jarred tomato sauce you can find, you may have some leftover. Most jars come in a 24-ounce size, so you will have some sauce remaining. The extra sauce is great for reheating leftovers (top with a bit before microwaving), or if you like a saucier lasagna, you can heat it separately on the side and spoon it over individual servings.
• Store leftovers in the refrigerator for up to 5 days and reheat gently in the microwave. Top with a little leftover sauce if you have it available.
• I have not tried cooking this recipe on low heat, but I estimate it would take about 4 to 5 hours covered, depending upon your crockpot.
• I also have not tried making this recipe in the oven instead of a slow cooker but would anticipate that it could be assembled in a 9×13-inch baking dish, then baked, covered, at 350 degrees F for 35 to 45 minutes, until the vegetables are tender. Uncover the pan for the last 10 minutes of baking. I would recommend grilling or broiling the noodles first.

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Low Carb Desserts and Treats in the Crock Pot

Zucchini is one of those magical vegetables that you can add to dessert. So, your kids won’t even know they’re eating veggies.

Broccoli bread? No thanks. Zucchini bread? Yes, please! And of all the low carb crock pot recipes out there, these next few are kid friendly for sure.

Here’s the crock pot zucchini bread by Low Carb Yum! It also has cinnamon, one of my favorite spices for its natural sweetness and wide range of health benefits.

If you want to experiment with sweeteners, you could try subbing the sugar or sweetener for ¼ cup of honey. Honey and cinnamon have even more health benefits when they go together!

Crock Pot Zucchini Bread – Gluten-Free

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Crock Pot Zucchini Bread - Gluten-Free

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Course

Dessert

Cuisine

American

Prep Time

10 minutes

Cook Time

3 hours

Servings

slices MetricUS Imperial

Ingredients

• 1 cup almond flour
• 1/3 cup coconut flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum, optional
• 3 eggs
• 1/3 cup coconut oil softened (or butter)
• 1 cup sweetener, I used 1/2 cup Pyure all purpose
• 2 teaspoons vanilla
• 2 cups zucchini. shredded
• 1/2 cup walnuts or pecans,

Course Dessert Cuisine American Prep Time 10 minutes Cook Time 3 hours Servings slices MetricUS Imperial Ingredients 1 cup almond flour 1/3 cup coconut flour 2 teaspoons cinnamon 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon xanthan gum, optional 3 eggs 1/3 cup coconut oil softened (or butter) 1 cup sweetener, I used 1/2 cup Pyure all purpose 2 teaspoons vanilla 2 cups zucchini. shredded 1/2 cup walnuts or pecans,

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Instructions

1. Mix almond flour, coconut flour, cinnamon, baking powder, baking soda, salt, and xanthan gum (if using) together, set aside.
2. In large bowl, combine eggs, oil, sugar, and vanilla until well blended.
3. Add dry ingredients to wet mixture.
4. Fold in shredded zucchini and chopped nuts.
5. Spread batter into prepared pan (I used an 8x4 silicone bread pan).
6. Place pan in crock pot on a rack or on top of crumpled aluminum foil to raise it at least 1/2 inch from the bottom of the crock. (It's best to raise the pan from the bottom of the crock if you can)
7. Cover and cook on high for about 3 hours.
8. Cool completely. Wrap in foil, refrigerate, and enjoy cold. (This bread is best served cold after being in the refrigerator)

Recipe Notes

Makes 12 slices

Nutrition per slice: 13.8g carbs (includes erythritol), 8g erythritol, 2.9g net carb (total minus fiber and erythritol)

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In case you haven’t heard, dark chocolate is a friend of weight loss, specifically fighting belly fat. Here’s a gluten-free dark chocolate cake you can make in the crock pot from All Day I Dream About Food.

While you won’t lose weight if you eat dessert every day, I found it impossible to lose weight WITHOUT dessert once in a while. I felt too constricted and then I overate sweets before too long. So, I say enjoy chocolate cake once a week if that works for you. Here’s the recipe!

Slow Cooker Dark Chocolate Cake – Gluten-Free

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Slow Cooker Dark Chocolate Cake - Gluten-Free

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Course

Dessert

Cuisine

American

Prep Time

10 minutes

Cook Time

3 hours

Servings

servings MetricUS Imperial

Ingredients

• 1 cup + 2 tablespoons almond flour
• 1/2 cup Swerve granular
• 1/2 cup cocoa powder
• 3 tablespoons unflavoured whey protein powder, can sub egg white protein powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons butter melted
• 3 large eggs
• 2/3 cup unsweetened almond milk
• 3/4 teaspoon vanilla extract
• 1/3 cup sugar free chocolate chips, optional

Course Dessert Cuisine American Prep Time 10 minutes Cook Time 3 hours Servings servings MetricUS Imperial Ingredients 1 cup + 2 tablespoons almond flour 1/2 cup Swerve granular 1/2 cup cocoa powder 3 tablespoons unflavoured whey protein powder, can sub egg white protein powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons butter melted 3 large eggs 2/3 cup unsweetened almond milk 3/4 teaspoon vanilla extract 1/3 cup sugar free chocolate chips, optional

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Instructions

1. Grease the insert of a 6 quart slow cooker well.
2. In a medium bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
3. Stir in butter, eggs, almond milk and vanilla extract until well combined, then stir in chocolate chips, if using.
4. Pour into prepared insert and cook on low for 2 to 2 1/2 hours. It will be gooey and like a pudding cake at 2 hours, and more cakey at 2 1/2 hours.
5. Turn slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream.

Recipe Notes

Serves 10. Each serving has 4.34g NET CARBS.

Food energy: 205kcal
Total fat: 16.97g
Calories from fat: 152
Cholesterol: 74mg
Carbohydrate: 8.42g
Total dietary fiber: 4.08g
Protein: 7.37g

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The final dessert recipe is a great one for fall. I have a couple suggestions to boost the nutrients and actually might help your body burn off some of the extra calories!

It’s a another one from All Day I Dream About Food: pumpkin pecan spice cake for the slow cooker!

Here’s my extra fat-burning tip for this one. Add 1 teaspoon of turmeric and a couple pinches of black pepper along with the other spices. Turmeric blocks and burns fat cells, and it works 2000% better when combined with black pepper!

Slow Cooker Pumpkin Pecan Spice Cake

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Slow Cooker Pumpkin Pecan Spice Cake

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Prep Time

10 minutes

Cook Time

3 hours

Servings

servings MetricUS Imperial

Ingredients

• 1 1/2 cups raw pecans
• 3/4 cups Swerve Sweetener
• 1/3 cup coconut flour
• 1/4 cup unflavoured whey protein powder,
• 2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 4 large eggs
• 1/4 cup butter melted
• 1 teaspoon vanilla extract

Prep Time 10 minutes Cook Time 3 hours Servings servings MetricUS Imperial Ingredients 1 1/2 cups raw pecans 3/4 cups Swerve Sweetener 1/3 cup coconut flour 1/4 cup unflavoured whey protein powder, 2 teaspoons baking powder 1 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 cup pumpkin puree 4 large eggs 1/4 cup butter melted 1 teaspoon vanilla extract

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Instructions

1. Grease the ceramic liner of 6 quart slow cooker or line with parchment paper.
2. In a food processor or high-powered blender, grind pecans until they resemble coarse meal (careful not to turn them into butter). Transfer to a bowl and whisk in sweetener, coconut flour, whey protein powder, baking powder, cinnamon, ginger, cloves and salt.
3. Stir in pumpkin puree, eggs, butter and vanilla until well combined. Spread into prepared slow cooker and set to low. Cook 2 1/2 to 3 hours, or until set and top is just barely firm to the touch.

Recipe Notes

Serves 10. Each serving has 10.03 g of carbs and 5.61 g of fiber. Total NET CARBS = 4.42 g.

Food energy: 344kcal
Polyunsaturated fatty acids: 8.02g
Total fat: 30.38g
Calories from fat: 273
Cholesterol: 87mg
Carbohydrate: 10.03g
Total dietary fiber: 5.61g
Protein: 8.26g

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