Ingredients:
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol (or your preferred keto sweetener)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional, for extra chocolatey goodness)
Instructions:
- Prepare the Slow Cooker:
- Grease the inside of your slow cooker with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients:
- In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, melted butter, heavy cream, and vanilla extract until smooth.
- Combine Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined. If you’re adding chocolate chips, fold them in at this stage.
- Cook the Cake:
- Pour the batter into the prepared slow cooker and spread it out evenly.
- Cover and cook on low for about 2 to 3 hours, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Once cooked, turn off the slow cooker and allow the cake to cool slightly before slicing.
- Serve warm with a dollop of whipped cream or a drizzle of sugar-free chocolate sauce if desired.
Tips:
- Cooking Time: Slow cookers can vary, so start checking the cake after 2 hours.
- Sweetener: Adjust the amount of sweetener to your taste preference.
- Additions: Feel free to add chopped nuts or a hint of cinnamon for extra flavor.
