Slow Cooker Low Carb Mint Chocolate Cake

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This deliciously fudgy mint chocolate cake is made in the slow cooker! Low carb, sugar free, keto, and gluten free recipe.

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Prep Time 10

Cook Time 3

Resting time 30

Total Time 3 40

Makes: 8 Servings

Net Carbs: 4

Calories: 214

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

1 cup plus 2 tbs almond flour
½ cup sweetener eg Lakanto
⅓ cup unsweetened cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
3 eggs beaten
6 tbs unsalted butter melted and cooled
⅔ cup unsweetened almond milk
½ teaspoon peppermint extract
⅓ cup low carb mini chocolate chips eg Lily's

Equipment

Step-by-Step Instructions

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.

Nutrition

Calories: 214kcalCarbohydrates: 8gProtein: 6gFat: 19gSaturated Fat: 7gCholesterol: 84mgSodium: 109mgFiber: 4gNet Carbs: 4g

Notes

4g net carbs per serving (one eighth of the cake)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.