You know, that rich, fudgy, chocolaty goodness that can make a bad day brighter or turn an average moment into something worth celebrating.
But if you’re living the keto lifestyle, you might think cake is off the table.
Nope, not today!
This keto chocolate cake is about to be your new best friend.
It is low-carb, sugar-free, gluten-free, and dairy-free, plus loaded with healthy, nutritious ingredients to perfectly fit your high-fat, moderate-protein diet.
Oh, and did I mention it’s made in a crockpot?
Yeah-no serious baking skills needed here-just set and forget!
Let’s gather the goodies to make this magical dessert happen:
Dry Ingredients:
1 cup almond flour (light and fluffy, perfect for keto baking)
¼ cup coconut flour (to add texture and absorb moisture)
⅓ cup unsweetened cocoa powder (the star of the show—make it a good one!)
1 tsp baking powder (for that lovely rise)
½ tsp baking soda (a little extra lift never hurts)
¼ tsp salt (balances the flavors beautifully)
Wet Ingredients:
3 large eggs (room temperature works best for smooth mixing)
½ cup unsweetened almond milk (or any dairy-free milk you adore)
½ cup coconut oil (melted and slightly cooled for a velvety batter)
1 tsp vanilla extract (adds a warm, sweet note)
⅔ cup sugar-free sweetener-I personally prefer the taste of monk fruit and erythritol
Optional Add-Ins:
½ cup sugar-free chocolate chips-because if a little is good, then more is even better
Why This Keto Chocolate Cake Will Win You Over
Rich, Indulgent, and Totally Guilt-Free This isn’t just dessert—it’s a love letter to chocolate lovers everywhere who want to stay on track with their keto or low-carb lifestyle.
With the high-fat ingredients, gluten-free, and without any added sugar, this cake gives satisfaction-the kind that would feel indulgent but is so totally diet-friendly.
Plus, you let the slow cooker do its magic while you can just sit back and scroll Pinterest.
How to Make Keto Chocolate Cake in a Crockpot
Step 1: Prep Your Slow Cooker
Line your slow cooker with parchment paper or lightly grease it with coconut oil. Trust me on this one—it makes cleanup a total breeze and ensures your cake pops right out without sticking.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. This is where the magic begins—these dry ingredients set the stage for your rich and fluffy cake.
Step 3: Whip Up the Wet Ingredients
In another bowl, crack the eggs and whisk until they’re light and frothy. Then, mix in the almond milk, melted coconut oil, vanilla extract, and your sugar-free sweetener. Stir it all together until you’ve got a silky-smooth mixture that smells like chocolate heaven.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Don’t overmix! You want your batter to be thick and luscious, not tough. If you’re using sugar-free chocolate chips, fold them in gently.
Step 5: Pour and Cook
Pour the batter into your prepared crockpot. Smooth the top with a spatula. Cover it with the lid, set to cook on LOW for 2–3 hours. Smell the great aroma filling your house while it cooks.
Step 6: Cool and Slice
Once the cake is done (you’ll know when a toothpick comes out clean), carefully lift it out using the parchment paper. Let it cool for at least 10 minutes before slicing—it’s worth the wait, I promise.
Serving Suggestions
That is just the beauty of this cake: you can really make it whatever you want. Here are some fun ways to serve it:
Topped with Whipped Cream: Add a dollop of sugar-free whipped cream or coconut cream for that extra indulgence.
With Fresh Berries: Pair it with a handful of raspberries or strawberries for a tangy, fruity contrast.
Dusting of Cocoa: Sprinkle some unsweetened cocoa powder on top for a café-worthy presentation.
A Side of Coffee: This cake is a dream paired with a hot cup of keto coffee or tea.
Storage Tips & Meal Prep Ideas
In the Fridge: Store leftover slices in an airtight container in the fridge for up to 5 days. It tastes even better the next day!
In the Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Defrost overnight in the fridge for a quick treat.
Make-Ahead Batter: Prepare the batter the night before, store it in the fridge, and pour it into the slow cooker the next morning.
Nutritional Info (Per Serving)
This recipe makes 8 servings.
Calories: 395
Fat: 29g
Protein: 8g
Net Carbs: 12g
FAQ
Can I bake this cake instead of using a slow cooker? Absolutely! Just pour the batter into a greased baking dish and bake at 350°F (175°C) for 25–30 minutes.
What’s the best sugar-free sweetener to use? You can use any one of the following: monk fruit, erythritol, or stevia. Use whatever you think your taste buds will love! As previously mentioned I prefer the monk fruit or erythritol.
How do I make it even more chocolaty? Double up on the sugar-free chocolate chips or drizzle some melted sugar-free chocolate on top after baking.
Love This Recipe? Here’s More to Explore!
This cake is a keto dream come true, but don’t stop here!
Or perhaps dive into these vegetarian cookies to get your fix for more dessert treats.
Whether it is a time to celebrate, meal prep, or just a straightforward sweet tooth, this keto chocolate cake will hit the spot every single time.
It’s proof that living a healthy, low-carb lifestyle doesn’t mean giving up the things you love.
Now go grab a slice (or two)—you’ve earned it!
Yield: 8 Servings
Crockpot Keto Chocolate Cake
Indulge in this delicious crockpot keto chocolate cake.
This low-carb, sugar-free cake is rich, moist, and packed with chocolate flavor.
Easy to prepare and perfect for any occasion, it’s a guilt-free dessert that satisfies your sweet tooth while keeping you on track with your keto lifestyle.
Prep Time15 minutes
Cook Time2 hours
Additional Time10 minutes
Total Time2 hours25 minutes
Ingredients
1 cup almond flour
¼ cup coconut flour
⅓ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
½ cup unsweetened almond milk
½ cup coconut oil
1 tsp vanilla extract
⅔ cup sugar-free sweetener
½ cup sugar-free chocolate chips
Instructions
Step 1: Prep Your Slow Cooker
Line your slow cooker with parchment paper or lightly grease it with coconut oil. Trust me on this one—it makes cleanup a total breeze and ensures your cake pops right out without sticking.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt. This is where the magic begins—these dry ingredients set the stage for your rich and fluffy cake.
Step 3: Whip Up the Wet Ingredients
In another bowl, crack the eggs and whisk until they’re light and frothy.
Then, mix in the almond milk, melted coconut oil, vanilla extract, and your sugar-free sweetener.
Stir it all together until you’ve got a silky-smooth mixture that smells like chocolate heaven.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl of dry ingredients and mix until just combined.
Don’t overmix! You want your batter to be thick and luscious, not tough.
If you’re using sugar-free chocolate chips, fold them in gently.
Step 5: Pour and Cook
Pour the batter into your prepared crockpot.
Smooth the top with a spatula.
Cover it with the lid, set to cook on LOW for 2–3 hours. Smell the great aroma filling your house while it cooks.
Step 6: Cool and Slice
Once the cake is done (you’ll know when a toothpick comes out clean), carefully lift it out using the parchment paper.
Let it cool for at least 10 minutes before slicing—it’s worth the wait, I promise.
