Slow Cooker Blackberry Chocolate Chip Keto Cake

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!

Slow Cooker Blackberry Chocolate Chip Keto Cake Recipe

Servings: 10

Prep Time: 10 minutes | Cook Time: 3 hours on low| Total Time: 3 hours 10 minutes

Nutritional Facts: 3g Net Carbs| 314 Calories | 19g Fat | 8g Carbs | 8g Protein | 5g Fiber

Ingredients:

For the cake:

• 2 cups almond flour
• 1 cup unsweetened coconut flakes
• 1/2 tsp Swerve Sweetener / Erythritol
• 1/4 cup chocolate whey protein powder
• 2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup ghee, melted but not hot
• 1/2 cup heavy cream
• 1 cup blackberries (washed)
• 1/3 cup dark /sugar-free chocolate chips (I used Dagoba)

For the optional topping:

• 1 cup blackberries (washed)
• 1 sage leaf

Steps:

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 a prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let the 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!

Slow Cooker Blackberry Chocolate Chip Keto Cake

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!

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 10 Servings 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

For the cake:

• 2 cups almond flour
• 1 cup unsweetened coconut flakes
• 1/2 tsp Swerve Sweetener / Erythritol
• 1/4 cup chocolate whey protein powder
• 2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup ghee, melted but not hot
• 1/2 cup heavy cream
• 1 cup blackberries (washed)
• 1/3 cup dark /sugar-free chocolate chips (I used Dagoba)

For the optional topping:

• 1 cup blackberries (washed)
• 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 a prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let the 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!

Nutrition

• Serving Size: 10
• Calories: 314
• Fat: 19g
• Carbohydrates: 8g
• Fiber: 5g
• Protein: 8g

Keywords: Keto Cake

If you love this recipe, be sure to try my Berries & Cream Keto Cake with Brown Sugar Whipped Cream next.