Blackberry Chocolate Chip Keto Cake in the Crockpot

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Blackberry Chocolate Chip Keto Cake in the Crockpot

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Nutritional information

3g
Net Carbs
314
Calories
19g
Fat
8g
Carbs
8g
Protein
5g
Fiber
Features:
    • Serves 10
    • Easy

    Ingredients

    • For the cake

    • For the optional topping

    Directions

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    An easy to bake keto cake that’s soft and rich, but has the freshness of blackberries throughout. They’re even more divine than the chocolate chips! What’s even better is that you don’t need an oven. This Blackberry Chocolate Chip Keto Cake recipe is crockpot friendly!

    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 crockpot has never steered me wrong.
    And naturally, I sprung up from tasks I preferred to procrastinate on, and decided how I might make this Blackberry Chocolate Chip Keto Cake recipe in my own image, with half the recommended Erythritol, and with ingredients I actually had. And here’s how it went. I’d actually like to opt out of the Erythritol 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 Erythritol really did much sweetening anyway!

    If you love this recipe, be sure to try my Maple Orange Spice Mug Cake next.

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    Steps

    1
    Done

    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
    Done

    Mix together the almond flour, coconut, sweetener, whey protein powder, baking soda and salt.

    3
    Done

    Stir in eggs, melted coconut oil, ghee, and heavy cream until well combined. Gently fold in blackberries and chocolate chips, if using.

    4
    Done

    Spread batter in prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let cake cool completely.

    5
    Done

    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
    Done

    When cake cools, use a spatula to gently remove the cake, and top with blackberry compote.

    7
    Done

    You can also heat up later and add butter!

    Amanda C. Hughes

    Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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