A freezer dessert? Bake cake in your crockpot? Yes and yes! Don’t believe me? Keep reading.
This recipe is amazing! Who doesn’t love chocolate cake? This cake is rich, fudgy, and satisfying. It’s the perfect dessert for those who are following a keto, low-carb, or sugar-free diet. Plus, it’s dairy-free and gluten-free, which makes it a great option for those with dietary restrictions.
And healthy? Can a cake be healthy? First of all, it’s made with almond flour, which is a great alternative to wheat flour for those who are gluten intolerant. Almond flour is high in protein, healthy fats, and fiber. This cake is sweetened with Swerve Sweetener or Monk Fruit/Stevia, which are natural sugar substitutes that won’t spike your blood sugar levels.
Another healthy ingredient in this cake is coconut oil. Coconut oil is a great source of medium-chain triglycerides (MCTs), which are easily converted into ketones by the liver and used as a source of energy. MCTs have also been shown to boost metabolism and promote weight loss.
All you have to do to make this cake is thaw it overnight in the fridge, and then you can either bake it in the oven or cook it in a crockpot. It’s the perfect dessert to have on hand for those busy days when you don’t have time to cook.
Another thing I like about this cake is that it’s hearty. It’s not one of those desserts that leaves you feeling hungry and unsatisfied. This cake is rich and filling, so a little goes a long way.
It will satisfy your sweet tooth without ruining your diet. It is a healthy dessert option that won’t leave you feeling guilty. It’s also a great dessert to serve at parties or gatherings, as it’s sure to please everyone’s taste buds. Just be sure to disclose to your guests that it contains almonds in case of allergies.
If you’re looking for a way to dress this cake up, here are some ideas:
1. Fresh Berries: Adding fresh berries like strawberries, raspberries, or blueberries can add a pop of color and a burst of fruity flavor.
2. Whipped Cream: A dollop of whipped cream can add a light and fluffy texture and can also help balance out the richness of the chocolate.
3. Caramel Sauce: Drizzling caramel sauce over the cake can add a sweet and buttery flavor that pairs well with the chocolate.
4. Chopped Nuts: Sprinkling chopped nuts like almonds, pecans, or hazelnuts adds a crunchy texture and punch of flavor that complement the chocolate.
5. Shaved Chocolate: shaved chocolate adds a decorative touch and an extra layer of chocolate flavor.
6. Sea Salt Flakes: a sprinkling of sea salt flakes adds a savory contrast to the sweetness of the chocolate and enhances its flavor.
7. Edible Flowers: Wow! Adding edible flowers like pansies, violets, or roses on top of the cake adds a beautiful and elegant touch that is perfect for those special occasions.
Whether you’re looking for a guilt-free dessert option or just a delicious chocolate cake on a busy night, give this Keto Dark Chocolate Cake a try. Trust me, you won’t be disappointed!
- 1.0002 cup almond flour
- 0.4998 cup Swerve Sweetener or Monk Fruit / Stevia
- 0.3336 cup cocoa powder unsweetened
- 0.3336 cup dark chocolate chips (sugar-free)
- 0.3336 cup coconut oil or butter, melted
- 0.2502 cup oat fiber
- 1.9998 tsp baking powder
- 0.1248 tsp salt
- 3 eggs beaten
- 0.6666 cup unsweetened almond milk
- 1.0002 tsp vanilla extract
1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) In a large bowl (or in the freezer bag ), combine almond flour, sweetener, cocoa powder, oat fiber, baking powder, and salt. Mix until well combined. Stir in melted coconut oil, beaten eggs, vanilla extract, and almond milk until creamy and well combined. Add in chocolate chips.
3) Transfer mixture to the prepared freezer bag and remove air, seal and freeze.
-Thaw the freezer meal overnight in the fridge.
-Grease Crockpot (6 quart). Transfer the contents from the freezer bags into the Crockpot then cook, covered, for 2 hours on low (for fudgy texture) or 2 ½ on low hours (for normal cakey texture). To know if the cake is ready, just insert a toothpick in the center and it should come out clean.
-When done cooking, let the cake cool, uncovered, for at least 20-25 minutes prior to serving.
-Thaw freezer meal overnight in fridge.
-Preheat oven 350 °F.
-Line the base and sides of a round cake baking pan with non-stick baking paper.
-Pour contents from the freezer bag into the prepared cake baking pan and cover with foil.
-Bake for 45-50 minutes or until firm to touch on top. To know if the cake is ready, just insert a toothpick in the center and it should come out clean.
-Remove from the oven and let the cake cool for at least 20-25 minutes prior to serving.
TIP: Serve warm and top with Halo Top keto ice cream, my favorite flavor is Caramel Butter Pecan. You can also add some sugar-free chocolate syrup as well, so yummy!
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!