I’ve made this several times and it always tastes great!
It’s become a tradition to have it on three different occasions every year.
The only adjustment you can make is to double the German chocolate frosting because my family is obsessed with it.
Prep Time: 25 minutes
Cook Time: 2-3 hours
Servings: 12
Net Carbs: 5 net carbs per serving
What do you need to make German Chocolate Crockpot Cake
For the cake:
2 ¼ C. Almond flour
3 tsp. Baking powder
½ C. Swerve confectioners sugar substitute
¼ C. Unsweetened cocoa powder
2 Large eggs
1 tsp. Vanilla extract
1 Stick of butter melted
⅓ C. Unsweetened almond milk
For the topping:
½ C. Swerve brown sugar substitute
½ C. Swerve granulated sugar substitute
2 Large egg yolks beaten
8 Tbsp. Butter unsalted
⅔ C. Heavy whipping cream
1 tsp. Vanilla extract
1 C. Unsweetened coconut flakes
1 C. Chopped pecans
How to make German Chocolate Crockpot Cake
FIRST STEP:
Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth.
a)
b)
c)
d)
e)
f)
g)
SECOND STEP:
Spread the mixture in the bottom of a well greased Crockpot.
Cook on high for 2-3 hours until cooked through completely.
Let the cake cool to room temperature.
THIRD STEP:
In a saucepan over medium low heat on the stove, melt the butter, brown sugar substitute and granulated sugar together.
a)
b)
c)
FOURTH STEP:
Pour in the heavy whipping cream, and whisk to combine.
Add in the egg yolks very slowly, whisking continuously as you do.
FIFTH STEP:
Remove the mixture from the heat, and stir in the vanilla, coconut flakes and pecans.
a)
b)
Let cool slightly, then top the cake with the mixture before serving.
Enjoy!
YUM!
German Chocolate Crockpot Cake
Ingredients
- For the cake:
- 2 ¼ C. Almond flour
- 3 tsp. Baking powder
- ½ C. Swerve confectioners sugar substitute
- ¼ C. Unsweetened cocoa powder
- 2 Large eggs
- 1 tsp. Vanilla extract
- 1 Stick of butter melted
- ⅓ C. Unsweetened almond milk
- For the topping:
- ½ C. Swerve brown sugar substitute
- ½ C. Swerve granulated sugar substitute
- 2 Large egg yolks beaten
- 8 Tbsp. Butter unsalted
- ⅔ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- 1 C. Unsweetened coconut flakes
- 1 C. Chopped pecans
Instructions
FIRST STEP:
Combine all of the ingredients for the cake in a mixing bowl, and blend until smooth.
SECOND STEP:
Spread the mixture in the bottom of a well greased Crockpot.
Cook on high for 2-3 hours until cooked through completely.
Let the cake cool to room temperature.
THIRD STEP:
In a saucepan over medium low heat on the stove, melt the butter, brown sugar substitute and granulated sugar together.
FOURTH STEP:
Pour in the heavy whipping cream, and whisk to combine.
Add in the egg yolks very slowly, whisking continuously as you do.
FIFTH STEP:
Remove the mixture from the heat, and stir in the vanilla, coconut flakes and pecans.
Let cool slightly, then top the cake with the mixture before serving.
Enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 530Total Fat 44gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 23gCholesterol 133mgSodium 217mgCarbohydrates 30gFiber 5gSugar 23gProtein 9g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
More Low Carb Recipes You May also Like:
Million Dollar Chicken Casserole
Made this for dinner tonight. Absolutely loved it.
Followed the recipe exactly except for the cottage cheese because I was too lazy to go to the store.
Cajun Chicken Broccoli Alfredo
LOVED IT!! honestly I’ve never been an Alfredo person (I’ve never liked the taste) but my husband LOVES it.
First time I made and was excellent!
Great recipe! We loved it. The flavor and consistency was great.
This macaroni salad recipe is fabulous!
Made this recipe for Memorial Day. My guests loved it! They even came back the next day asking if I had more to share!
I made this cake today for a special occasion. It went well and hope everyone likes it.
Cherry Dr Pepper is my beverage of choice so I was excited to try this recipe.
This is my second time making this recipe and it came out absolutely fabulous both times.
It’s versatile enough that you can tweak the seasonings based on what’s on hand or preference without throwing off the entire flavor.
This recipe is AH-mazing!!! I’ve been making it for years and my husband asks for it for his birthday ever since I started making it.
When I say it’s a favorite with everyone that has tried it I really mean it!