Slow Cooker Gingerbread

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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.

(77 votes, average: 3.51 out of 5)
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Slow Cooker Gingerbread

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

Instructions

  1. Grease the ceramic interior of a 6 quart slow cooker well.
  2. In a large bowl, whisk together almond flour or sunflower seed flour, sweetener, coconut flour, cocoa powder, ginger, cinnamon, baking powder, cloves and salt.
  3. Stir in melted butter, eggs, almond milk or water, lemon juice if using, and vanilla extract until well incorporated.
  4. Pour into prepared slow cooker and cook on low for 2 1/2 to 3 hours, until set.
  5. Serve with lightly sweetened whipped cream. It also makes a great breakfast treat with a little smear of butter!

Yield: 10

Cholesterol: 98mg

Food energy: 284 kcal

Total fat: 24.79g

Calories from fat: 223

Carbohydrate: 8.58g

Protein per serving: 9.07g

Total dietary fiber: 4.1g

Sodium per serving: 290mg

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Lulu
Lulu

This was really good! Not gingery enough for ‘gingerbread’ imo but a great spice cake. I used 1.5tbsp gnd ginger and will do 2tbsp next time or grate some ginger into it. Or maybe some finely chopped stem ginger. Might add a tsp of b.s. molasses – I felt it was missing something. I also used a full tbsp baking powder due to some comments about ‘flat’. I made it in a greased 8″ glass pan and baked 40min at 300F. Or double the recipe for a 9×13″ pan for a potluck. It would be lovely in spring with some… Read more »

Yennie Leigh
Yennie Leigh

This was hands down one of the best desserts I have ever had. It has been added to my arsenal.
*we used almond flour and whole milk

patti
patti

Very nice! My low carb hubby enjoyed it. A little crumbly and harder to get out of cp but still a good treat. Esp like the dark chocolate touch to the taste.

Deb
Deb

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.

Connie
Connie

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. :D

Jacque
Jacque

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.

Heather
Heather

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.

Cindy
Cindy

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

karen
karen

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

Celia Taft
Celia Taft

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.

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