I just love baking in a slow cooker, for one it makes a very moist cake. When using nut flours instead of carb loaded grain flours, understand that they don’t behave the same. You will always have to add more moisture in the form of eggs and liquid. That’s why baking low carb in a slow cooker is ideal. It does an excellent job retaining moisture.
Fall is my favorite season of year, although oddly here in South Florida we really don’t experience much of this season. I guess just the idea that the weather is going to change soon, is welcomed.
I served a delicious chocolate pumpkin cake at a FitToServe group meeting. I had never combined chocolate with pumpkin. I was pleasantly surprised how well these two go together. The FitToServe group also agreed. I just love cooking for these ladies once a month. They come to the meeting with great expectation and their enthusiasm always encourages me.
We snatched the moment to sing Happy Birthday to our little Dulcita who was turning one, a sweet memory indeed! What better way to share a new recipe and feed our community group.
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)
- Grease the liner of 6 quart slow cooker.
- In an electric mixing bowl combine the almond meal, coconut flour, whey protein powder, sweetener, baking powder, spices and salt. All the dry ingredients.
- 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!
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