This deliciously fudgy mint chocolate cake is made in the slow cooker or Instant Pot! Low carb, sugar free, keto, and gluten free recipe.
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I'm seriously impressed with Carolyn Ketchum, the author of All Day I Dream About Food. This is the third book that she's published in nine months – that's a LOT of work! Last year I made Low Carb Donut Bites from her book Everyday Ketogenic Kitchen, and then I made Quick Bread from her next book, Easy Keto Dinners! As good as those two books were, one of Carolyn's biggest strengths is her beautiful, stunning, (and of course) low carb desserts and sweet treats.
Her latest book, Easy Keto Desserts, features over 60 LCHF treats for every occasion, including candy, cookies, bars, cakes, pies, tarts, frozen desserts, custards, mousses and more. Even the introduction is fantastic, with a seriously helpful guide to essentials, tools, checklists and ingredients. And I LOVE the pictorial index!
Choosing which recipe to try was pretty hard, I assure you. The Funfetti Mug Cakes? The Cannoli Dessert Dip? Or perhaps the Frozen Key Lime Mini Pies? In the ended I decided to try the Slow Cooker Chocolate Cake – it's hot here right now and slow cooker recipes are way better than turning on the oven! But like many recipes I try that involve chocolate – I can't help but add a little mint into the mix! Also, I'd never made a cake in the slow cooker – so this was all new to me.
But I followed the recipe exactly, other than exchanging the vanilla extract for peppermint.
How to Make a Slow Cooker Low Carb Mint Chocolate Cake
Combine almond flour, sweetener (I used Lakanto), unsweetened cocoa powder, baking powder and salt in a large bowl.
Add in some beaten eggs, melted butter, unsweetened almond milk and the peppermint extract. If you like, you can also add in some yummy low carb chocolate chips (I used the dark chocolate ones from Lily's).
Pour the batter into the greased bowl of a slow cooker or Instant Pot, and set it to cook at low heat for 2½ hours. Note: I actually found that it was still too soft after the cooking time, so I gave it an extra 30 minutes on high heat. Leave the cake to cool in the slow cooker for 30 minutes, then serve warm.
I did find it a little tricky to get the cake out of the cooking pot – but as mentioned earlier this is all new to me and I'm sure there's a good technique! But the resulting cake was fudgy and soft, with a delicious hint of mint. I served it with a little whipped cream and a fresh spring of mint! Perfect for this mint chocolate cake!
- 1 cup (plus 2 tbs) almond flour
- ½ cup sweetener, eg Lakanto
- ⅓ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 3 eggs, beaten
- 6 tbs unsalted butter, melted and cooled
- ⅔ cup unsweetened almond milk
- ½ tsp peppermint extract
- ⅓ cup low carb mini chocolate chips, eg Lily's
- Combine almond flour, sweetener, unsweetened cocoa powder, baking powder and salt in a large bowl.
- Add in the beaten eggs, melted butter, unsweetened almond milk, peppermint extract and low carb chocolate chips.
- Pour the batter into the greased bowl of a slow cooker or Instant Pot, and set it to cook at low heat for 2½-3 hours.
- Leave the cake to cool in the slow cooker for 30 minutes, then serve warm.
4g net carbs per serving (one eighth of the cake)
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Nutrition InformationYield 8 Serving Size Eighth of the cake
Amount Per ServingCalories 214 Total Fat 19g Saturated Fat 7g Cholesterol 84mg Sodium 109mg Carbohydrates 8g Net Carbohydrates 4g Fiber 4g Protein 6g
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