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+ servings

Slow Cooker Dark Chocolate Cake - Gluten-Free

Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
Servings 10 servings


  • 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


  • Grease the insert of a 6 quart slow cooker well.
  • In a medium bowl, whisk together almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
  • Stir in butter, eggs, almond milk and vanilla extract until well combined, then stir in chocolate chips, if using.
  • 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.
  • Turn slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream.


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
Tried this recipe?Let us know how it was!