Low Carb Blackberry Chocolate Chip Cake in the Crockpot

Blackberry Cake

Well, one more point to my crockpot. Just when I thought I couldn’t bake myself out of a parchment bag, I ran across All Day I Dream About Food’s raspberry slow cooker cake, and I was like, yes. I can do this. The crock pot has never steered me wrong.

And naturally, I sprung up from tasks I preferred to procrastinate on, and decided how I might make this recipe in my own image, with half the recommended Erithritol, and with ingredients I actually had. And here’s how it went. I’d actually like to opt out of the Erithritol completely next time and add more blackberries. When you get one in your bite, it’s scrumptious, and I don’t think my half cup of Erithritol really did much sweetening anyway!

Low Carb Blackberry Chocolate Chip Cake
Serves 10
An easy to bake muffin cake that's soft and rich, but has the freshness of blackberries throughout. They're even more devine than the chocolate chips!
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. 2 cups almond flour
  2. 1 cup unsweetened shredded coconut
  3. 1/2 Swerve Sweetener / Erythritol
  4. 1/4 cup chocolate whey protein powder
  5. 2 tsp baking soda
  6. 1/4 tsp salt
  7. 4 large eggs
  8. 1/4 cup coconut oil (melted)
  9. 1/4 cup ghee (melted)
  10. 1/2 cup heavy cream
  11. 1 cup blackberries (washed)
  12. 1/3 cup dark / sugar free chocolate chips (I used Dagoba)
Optional Topping
  1. 1 cup blackberries
  2. 1 sage leaf
Instructions
  1. Grease the inside of a standard 6 quart slow cooker with ghee. I used Tin Star Foods brown butter ghee because it's OMG so good.
  2. Mix together the almond flour, coconut, sweetener, whey protein powder, baking soda and salt.
  3. Stir in eggs, melted coconut oil, ghee, and heavy cream until well combined. Gently fold in blackberries and chocolate chips, if using.
  4. Spread batter in prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let cake cool completely.
  5. As an optional topping (highly recommended), in the microwave, add the second cup of blackberries and heat for 30 seconds, covered. Add sage leaf and blend.
  6. When cake cools, use a spatula to gently remove the cake, and top with blackberry compote.
  7. You can also heat up later and add butter!
Adapted from All Day I Dream About Food
http://www.wickedstuffed.com/

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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