But in the quest to reduce carbs, well, you try a lot of new things anyway.
This actually worked amazingly well. This cake was moist (a real problem for a lot of lo-carb cakes) and very flavorful.
About the only drawback is that it’s hard to determine the exact cooking time, since slow-cookers are so varied in size and power. Just stick to “medium” and check it every thirty minutes or so after the first hour. Experienced cake bakers know how to test for doneness with the old skewer that comes out with crumbs not gooey.
2 1/4 cups almond flour or sunflower seed flour, or any combination
1/3 c Swerve or other sugar substitute
1/3 c date puree
2 tbsp coconut flour
1 tbsp dark cocoa powder
1 1/2 tbsp ground ginger (or more, if you like it really gingery)
1/2 tbsp ground cinnamon
2 tsp baking powder
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup butter, melted
4 large eggs
2/3 cup milk
1 tbsp freshly squeezed lemon juice (if using sunflower seed flour – helps keep it from turning green)
1 tsp vanilla extract
Grease the interior of a 6 quart slow cooker well.
In a large bowl, whisk together almond flour or sunflower seed flour, sweetener, coconut flour, cocoa powder, ginger, cinnamon, baking powder, cloves and salt.
Stir in melted butter, eggs, milk, lemon juice if using, date puree, and vanilla extract until well incorporated.
Pour into prepared slow cooker and cook on medium low for 2 1/2 to 3 hours, until set.
Serve with lightly sweetened whipped cream.
NOTES: I used a combination of almond flour, sunflower seed flour, and whole wheat. You can use what you have pretty easily since the spices are enough to control the taste. When it has cooled in the cooker, I just inverted it onto a plate. It came out nicely in one piece.
SOURCE: Adapted from A Sweet Life