Indulge in the warm flavors of gingerbread without the guilt with this low carb slow cooker gingerbread cake. Made with almond flour and sweetened with Swerve, this cake is moist, flavorful, and perfect for any occasion.
Ingredients: 2 cups almond flour. 1/2 cup Swerve sweetener. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 4 large eggs. 1/2 cup unsweetened almond milk. 2 tsp vanilla extract. 1/4 cup chopped sugar-free dark chocolate optional.
Instructions: In a large bowl, whisk together almond flour, Swerve sweetener, coconut flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, baking powder, and salt. In a separate bowl, whisk together melted butter, eggs, almond milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Pour the batter into a greased slow cooker. Cover and cook on low for 3-4 hours, or until the cake is set and cooked through. Optional: Sprinkle chopped sugar-free dark chocolate over the top of the cake during the last hour of cooking. Once done, turn off the slow cooker and let the cake cool slightly before serving. Serve slices of this delicious low carb gingerbread cake warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 240 minutes
Communaut S Chr Tiennes De Base Wallonie Et Bruxelles