Slow Cooker Peanut Butter Chocolate Swirl Cake

Ingredients

• 2 cups almond flour
• Sweetener equivalent to 3/4 cup sugar
• 1/4 cup coconut flour OR 1/2 cup peanut flour
• 1/4 cup unflavored whey protein powder
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup peanut butter, melted
• 1/2 cup butter, melted
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup water
• 2 ounces sugar-free dark chocolate, melted

Instructions

1. Grease the insert of a 6 quart slow cooker well.
2. In a large bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt. Stir in melted peanut butter, melted butter, eggs, vanilla extract, and water until well combined.
3. Spread about two thirds of the batter in slow cooker and dollop with half of the melted chocolate. Swirl with a knife. Dollop with remaining batter and chocolate and swirl again.
4. Bake on low for 3 1/2 hours to 4 hours (it should be just slightly undercooked in the center).
5. Turn slow cooker off and let cool, as it will continue to cook for a little bit from the remaining heat in the slow cooker.
6. Cut into 12 pieces to serve.