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!
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 10 Servings 1x
- Category: Dessert
Scale
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
- 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.
- Mix together the almond flour, coconut, sweetener, whey protein powder, baking soda, and salt.
- Stir in eggs, melted coconut oil, ghee, and heavy cream until well combined. Gently fold in blackberries and chocolate chips, if using.
- Spread batter in a prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let the cake cool completely.
- 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.
- When cake cools, use a spatula to gently remove the cake, and top with blackberry compote.
- 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