Total Pageviews

Sunday, 19 July 2015

Raspberry Coconut Cake Using A Slow Cooker

Dairy-free low carb raspberry coconut cake baked in a slow cooker

Slow Cooker Raspberry Coconut Cake
10 servings

Serving Size: 1/10th of cake

A heavenly low carb, dairy-free cake cooked in your crock pot / slow cooker. Rich, tender and bursting with berries and coconut. Chocolate chips optional.

2 cups almond flour
1 cup unsweetened shredded coconut
3/4 to 1 cup Swerve Sweetener (or similar), depending on how sweet you like it
1/4 cup powdered egg whites
2 tsp baking soda
1/4 tsp salt

4 large eggs
1/2 cup melted coconut oil

3/4 cup almond or coconut milk
1 tsp coconut extract
1 cup raspberries, fresh or frozen
1/3 cup sugar free dark chocolate chips (optional but oh so good!)

1. Grease the inside of a 6 quart slow cooker with coconut oil spray or similar, such as Kelapo coconut oil spray.
2. In a large bowl, whisk together the almond flour, coconut, sweetener, powdered egg whites, baking soda and salt.
3. Stir in eggs, melted coconut oil, almond or coconut milk, and coconut extract until well combined. Gently fold in berries and chocolate chips, if using.
4. Spread batter in prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let cake cool completely.
5. Top with lightly sweetened coconut whipped cream, if desired.

Serves 10. Each serving has 12.76 g of carbs (including the optional chocolate chips) and 6.1 g of fiber. Total NET CARBS = 6.66 g.

Without chocolate chips: Food energy: 333kcal Total fat: 29.87g Calories from fat: 268 Cholesterol: 75mg Carbohydrate: 10.10g Total dietary fiber: 5.04g Protein: 9.90g

With Chocolate Chips: Food energy: 362kcal Total fat: 32.00g Calories from fat: 287 Cholesterol: 75mg Carbohydrate: 12.76g Total dietary fiber: 6.10g Protein: 10.43

Original recipe idea here

Read more about slow cookers / crockpots here - they are making a come back!

All the best Jan


Jo said...

I never think of using my slow cooker for anything like this, I think I should investigate further.

The Happy Whisk said...

Minus a few things here and there, these are the type of ingredients that I bake with.

The Happy Whisk said...

I love, love, love baking with organic coconut flour as well as almond flours. So yummy. I know I left a comment but I forgot to mention how great coconut flour is, too.

Happy Eating.

Lowcarb team member said...

Hi Jo ... I think that's true of many of us we think of meat in a slow cooker - but they are very versatile to have in the kitchen.

Hi Ivy ... thanks for both of your comments. There are some excellent alternatives to the general purpose type flours that many use, although I do not, and I do think if it is within your budget organic is best.

Thanks to all who have read and are still looking at this recipe idea. As always the recipe ideas shared are only suggestions. We all have different likes / dislikes ... perhaps food allergies / intolerance's which may mean a recipe is not suitable for you or may need adapting. Eating whole real foods is important in my recipe and menu plans.

All the best Jan

The Happy Whisk said...

Some items I will only get organic or not at all. This is a personal preference. But if you're interesting, there's a list of dirty dozen out there.

Have you tried making your own flours and meals from nuts, seeds and grains? Great fun.

Lowcarb team member said...

Hi Ivy - sounds a cool idea making your own flour. I haven't tried it yet, must keep an eye open for ideas. It is only in recent years that I have been far more aware of the various nuts, seeds etc. that can really contribute to a recipe idea.

Thanks for your thoughts and suggestions.

All the best Jan