Now that it’s almost fall and school is back in session, pumpkin recipes are popping up just about everywhere. But it can be a tricky ingredient when baking low carb and gluten-free, as it adds a great deal of moisture and can make your treats gummy and wet. Read more
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.
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
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!
Food energy: 284kcal
Saturated fatty acids: 7.73g
Total fat: 24.79g
Calories from fat: 223
Total dietary fiber: 4.10g