Mocha Pudding Cake

Prep:     15 mins
Cook:    2 hrs
Serves: 6


¾ cup grass-fed butter
2 oz sugar-free chocolate, chopped
½ cup coconut cream
1 T ground coffee
1 t vanilla extract
¼ cup unsweetened cocoa powder
⅓ cup almond flour
¼ t salt 5 large eggs
⅔ cup granulated erythritol

Butter or coconut oil spray to grease slow cooker

Optional: Serve with coconut whipped cream or keto ice cream on top.

Grease a 6-quart slow cooker with butter or coconut oil.

In a small saucepan, melt the butter and sugar- free chocolate over low heat, whisking occasionally until melted and incorporated. When everything is incorporated and smooth, set the mixture aside.

In a small bowl, whisk together the coconut cream, ground coffee, and vanilla, and set aside.

Combine the cocoa, almond flour, and salt in a small bowl, and set aside.

In a medium bowl, beat the eggs with an electric mixer on high speed. Gradually add the granulated sweetener. Continue to beat on high speed until combined and the mixture begins to thicken.

Turn the mixer speed to low, and slowly add in the butter-chocolate mixture.

Add the cocoa, almond flour, and salt mixture.

Finally, add in the coconut cream, coffee, and vanilla mixture, and mix until all ingredients are completely combined.

Pour the batter into the prepared slow cooker.

Place a paper towel over the top of the slow cooker before placing the lid on top (the paper towel absorbs condensation and allows the top of the cake to dry out).

Cook on LOW for 2 hours. When the cake is ready, turn the slow cooker off, but do not remove the lid or paper towel until ready to serve.

Serve the cake warm, garnished with coconut whipped cream or keto ice cream, if desired.

Store in an airtight container for up to 4 days. Enjoy! *Note: Please refer to the Slow Cooker Cooking Guide for instructions on how to place the paper towels on top of the slow cooker.