Slow cooker low carb cake

What’s Better Than Low Carb Chocolate Pumpkin Cake? One Made in A Slow Cooker!

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I just love baking my low carb keto recipes in a slow cooker, for one it makes a very moist cake. When using nut flours instead of carb loaded grain ones, you will always have to add more moisture in the form of eggs and liquid. That’s why baking my low carb recipes in a slow cooker works so well.  I served my Low Carb Chocolate Pound Cake to our Fittoserve Group and they wouldn’t stop raving about it.

The combination of chocolate and pumpkin at first may seem a little odd, but trust me they work wonderfully. It’s fun to try new flavor profiles and for awhile I wanted to try to combine these two flavors. I was not only happy with how moist my cake turned out but how delicious it was.

Low Carb Chocolate Pumpkin Cake


1 1/2 cups almond meal

1 1/2 cup swerve sugar substitute or other equivalent

1/3 cup coconut flour

1/3 unsweetened cocoa powder

1/4 cup unflavored whey protein powder

1 cup of coconut milk

2 tsp baking powder

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/4  tsp ground cloves

1/4 tsp. of pumpkin spice

1/4 tsp. salt

1 1/4 cup pumpkin puree

4 large eggs

1/2 cup butter, melted

1 tsp. vanilla extract

1/4 cup of slivered almonds to top the cake with (optional)


  1. Grease the liner of 6 quart slow cooker.
  2. In an electric mixing bowl combine the almond meal, coconut flour, whey protein powder, sweetener, baking powder, spices and salt. All the dry ingredients.
  3. Stir in the pumpkin puree, eggs, butter, coconut milk and vanilla until well combined. Spread into the prepared slow cooker and set to low. Top with slivered almonds (optional) Cook 2 1/2  hours, or until set. Serve with my cream cheese whip cream. Enjoy!

Optional Low Carb Cream Cheese Whipped Cream Frosting

4 oz of softened cream cheese

2 cups of whipping cream

1/4 of powdered swerve (a sugar substitute for confectioners sugar)

1/2 tsp. of vanila

In a standup mixer beat the whipping cream until stiff peaks are formed. Next add the softened cream cheese, vanilla and powdered sugar sub. Combine well. Keep it stored in the fridge. Serve along side of the chocolate pumpkin cake






  1. Do you have to use protein powder? Can I substitute with something else? :)