Slow Cooker Dark Chocolate Cake

Ingredients

• 1 & 1/2 cups almond flour

• 3/4 cup Swerve Sweetener

• 2/3 cup cocoa powder

• 1/4 cup unflavoured whey protein powder

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup butter, melted

• 4 large eggs

• 3/4 cup almond or coconut milk, unsweetened

• 1 tsp vanilla extract

• 1/2 cup Sugar-Free Chocolate Chips (optional)

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 1/2 to 3 hours. It will be gooey and like a pudding cake at 2 1/2 hours, and more cakey at 3 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.

Notes

Serves 10. Each serving has 11.65 g of carbs and 5.38 g of fiber. Total NET CARBS = 6.27 g.

Food energy: 275kcal Saturated fatty acids: 9.62g Total fat: 22.94g Calories from fat: 206 Cholesterol: 99mg Carbohydrate: 11.65g Total dietary fiber: 5.38g Protein: 9.91g Sodium: 209mg

Read more at http://alldayidreamaboutfood.com/2014/08/low-carb-slow-cooker-chocolate-cake.html#27Q0BtBRHcIGCPAR.99

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