Slow Cooker Gingerbread


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Low Carb Slow Cooker Gingerbread

Cooking a cake in your slow cooker is not only easy but results in an amazingly moist, dense consistency. It’s more like an old-fashioned steamed pudding and it doesn’t need much more than a bit of whipped cream on top for garnish. As since we are entering holiday season, I thought a slow cooker gingerbread was in order.

Ingredients:

2 1/4 cups almond flour or sunflower seed flour

3/4 cup Swerve Sweetener

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 almond milk or water

1 tbsp freshly squeezed lemon juice (if using sunflower seed flour – helps keep it from turning green)

1 tsp vanilla extract

Preparation:

Grease the ceramic 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, almond milk or water, lemon juice if using, and vanilla extract until well incorporated.

Pour into prepared slow cooker and cook on low for 2 1/2 to 3 hours, until set.

Serve with lightly sweetened whipped cream. It also makes a great breakfast treat with a little smear of butter!

Serves: 10
Nutrition Info:  
Per serving:
Food energy: 284kcal
Saturated fatty acids: 7.73g
Total fat: 24.79g
Calories from fat: 223
Cholesterol: 98mg
Carbohydrate: 8.58g
Total dietary fiber: 4.10g
Protein: 9.07g
Sodium: 290mg
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Comments (8)

  1. Celia Taft at

    This cake looks wonderful but I was wondering if there’s any way to adapt it to an oven. I have all the ingredients but no slow cooker and I’d REALLY like to make it! Thanks.

  2. karen at

    Can i sub sprouted whole wheat flour? Almond flour so expensive!

  3. Cindy at

    I am wondering about the same thing that Celia asked. Anyone know?

  4. Heather at

    I don’t have a slow cooker so I baked mine in an 8″ square pan in a 300 degree oven until set in the center, and it came out fine. It is fairly dense and flat, and tastes good the first day, delicious the second day.

  5. Jacque at

    I have a slow cooker, but it’s the 4-qt size. Has anyone used that size? How long did you cook it? Did you cut it by 1/2 or 1/4? 1/2 might end up too flat, I think.

    I’d love to try it but I don’t want to mess it up.

  6. Connie at

    Oh my! Just served this after waiting SO patiently for it to be done! Used the sunflower seed flour (made my own) as too much almond does not sit well with me. And it is wonderful!!! Whipped a bit of cream to put on top and DH is still scraping his bowl. 😀

  7. Deb at

    I’m sitting here in our mtn. cabin, dreamily looking thru your divine recipes. This one I gotta try. Must make the house smell heavenly while baking.

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