Keto German Chocolate Crockpot Cake
Super delicious keto German chocolate crockpot cake recipe you will love.
Easy homemade low carb slow cooker German chocolate cake loved by all.
No need for box mix cake when you can make from scratch.
Simple chocolate cake for desserts, snacks or party food. Yummy chocolate cake with a super tasty frosting – you can’t go wrong.
If you are looking for a delish low carb keto cake recipe this is the one for you.
Get ready to bake up the best low carb keto German chocolate crockpot cake.
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How to Make Keto German Chocolate Crockpot Cake
Combine all of the ingredients for the cake in a mixing bowl,
and blend until smooth.
Spread the mixture in the bottom of a well greased Crockpot.
Cook on high for 2-3 hours until cooked through completely.
Let the cake cool to room temperature.
In a saucepan over medium low heat on the stove, melt the butter,
brown sugar substitute
and granulated sugar together.
Pour in the heavy whipping cream, and whisk to combine.
Add in the egg yolks very slowly, whisking continuously as you do.
Remove the mixture from the heat, and stir in the vanilla, coconut flakes and pecans.
Let cool slightly, then top the cake with the mixture before serving.
Slice Enjoy
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Keto German Chocolate Crockpot Cake
Ingredients
For the cake:
- 2 ¼ C. Almond flour
- 3 tsp. Baking powder
- ½ C. Swerve confectioners sugar substitute
- ¼ C. Unsweetened cocoa powder
- 2 Large eggs
- 1 tsp. Vanilla extract
- 1 Stick of butter melted
- ⅓ C. Unsweetened almond milk
For the topping:
- ½ C. Swerve brown sugar substitute
- ½ C. Swerve granulated sugar substitute
- 2 Large egg yolks beaten
- 8 Tbsp. Butter unsalted
- ⅔ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- 1 C. Unsweetened coconut flakes
- 1 C. Chopped pecans
Instructions
- Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth.
- Spread the mixture in the bottom of a well greased Crockpot.
- Cook on high for 2-3 hours until cooked through completely.
- Let the cake cool to room temperature.
- In a saucepan over medium low heat on the stove, melt the butter, brown sugar substitute and granulated sugar together.
- Pour in the heavy whipping cream, and whisk to combine.
- Add in the egg yolks very slowly, whisking continuously as you do.
- Remove the mixture from the heat, and stir in the vanilla, coconut flakes and pecans.
- Let cool slightly, then top the cake with the mixture before serving.
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