This Slow-Cooker Mocha Pudding Cake is a cross between a rich chocolate soufflé and a gooey pudding. This keto cake has a moist and velvety texture and a dark chocolate flavor. Tones of coffee flavor enhance the deep chocolate notes and give this dessert a delicious mocha finish. Even though this dessert is made from scratch, it’s quick to get in the slow-cooker. Don’t like the taste of coffee? Don’t worry, this recipe is easy to adjust to your personal tastes. Scoop this cake straight out of the cooker and serve with whipped cream for a noteworthy meal finale.
While many slow-cooker recipes require pre-packaged ingredients, this pudding cake is made entirely from scratch. This way, you will know exactly what goes in it. Even though it’s made by hand, it doesn’t take a lot active time to prepare. I can get the batter in the slow-cooker in about 15 minutes.
While this recipe takes a whopping 2 tablespoons of instant coffee crystals, the mocha flavor does not overpower the chocolate. If you prefer a strong mocha flavor, you may want to use an extra teaspoon or two of coffee crystals. If you prefer to not have a mocha flavor at all, feel free to decrease the amount to 1 tablespoon. At this level, the coffee flavor will just balance the chocolate flavor, but not have a strong presence of its own. Don’t let the deliciousness of this pudding cake keep you up at night–decaffeinated coffee crystals have been tested in this recipe and work equally as well as regular crystals.
I have given a wide range for cooking time on this recipe. This is because slow cookers vary in running temperature. I tested the recipe in both a 4 quart and a 6-quart slow-cookers. My 6-quart slow-cooker runs at about 205 degrees F. when set on “low”. This is a bit higher than the typical range and I found the cake was ready in a little over 2 hours. Keep the lid of the cooker closed while cooking, but start peeking in occasionally when it reaches the lowest time in the time range. Unlike other types of slow-cooked recipes, this cake will burn if over-cooked. When in doubt, err on the side of under-cooking. It is a pudding cake, after all.
Scoop this cake straight out of the crock and serve hot with some whipped cream or low-carb ice cream. If you have left-overs, don’t worry. You could gently reheat them, but this cake is delicious cold as well. In fact, it takes on a whole different texture when served cold. It’s like a fudgy mocha brownie. Yum!
Yields 6 servings of Mocha Pudding Cake
The Preparation
- cooking spray
- 3/4 cup butter, cut into large chunks
- 2 ounces low-carb dark chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 2 tablespoons instant coffee
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened dark cocoa powder
- 1/3 cup almond flour
- 1/8 teaspoon salt
- 5 large egg
- 2/3 cup stevia/erythritol blend, such as Swerve
The Execution
1. Grease a 4 to 6-quart slow cooker with butter or spray with coconut oil.
2. In small saucepan, melt butter and unsweetened chocolate over low heat, whisking occasionally. Remove from heat and allow to cool.
3. Whisk together heavy cream, coffee crystals, and vanilla extract in a small bowl.
4. Combine cocoa, almond flour, and salt in a small bowl.
5. Beat eggs in a large bowl with an electric mixer on high speed until slightly thickened. Gradually add granulated sweetener.
6. Beat on high speed until thick and pale yellow, about 5 minutes.
7. Turn mixer speed to low and slowly mix in melted butter and unsweetened chocolate mixture.
8. Stir in cocoa, almond flour and salt mixture.
9. Using mixer at medium speed, slowly add in cream, coffee, and vanilla mixture.
10. Pour batter into slow cooker.
11. Place a paper towel over the opening of the slow cooker before placing lid on top. The paper towel absorbs condensation.
12. Cook on low for 2-3 hours if using a 6-quart cooker or 2.5 to 3.5 hours if using a 4-quart cooker.
13. At the end of cooking, center will have a soft soufflé consistency while edges will be more cake-like. The center of the cake will be slightly damp on top, but will resist slightly when pressed. The center of cake needs to reach at least 160º F.
14. Serve garnished with whipped cream or low-carb ice cream, if desired.
This makes a total of 6 servings of Slow Cooker Mocha Pudding Cake. Each serving comes out to be 435 calories, 41.4g fats, 6.1g net carbs, and 8.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| — cooking spray | 0 | 0 | 0 | 0 | 0 | 0 |
| 3/4 cup butter | 1221 | 138.1 | 0.1 | 0 | 0.1 | 1.5 |
| 2 ounce low-carb dark chocolate | 221 | 22.7 | 28.4 | 17 | 11.3 | 0 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 2 tablespoon instant coffee | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 4 tablespoon unsweetened dark cocoa powder | 80 | 2 | 12 | 8 | 4 | 4 |
| 1/3 cup almond flour | 214 | 18.5 | 8.1 | 4.8 | 3.3 | 7.8 |
| 1/8 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 5 large egg | 393 | 26.2 | 2 | 0 | 2 | 34.5 |
| 2/3 cup stevia/erythritol blend | 26 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2572 | 250.3 | 54.4 | 29.8 | 24.6 | 51.1 |
| Per Serving (/6) | 429 | 41.7 | 9.1 | 5 | 4.1 | 8.5 |
Slow Cooker Mocha Pudding Cake
Ingredients
- cooking spray
- ¾ cup butter cut into large chunks
- 2 ounce low-carb dark chocolate finely chopped
- ½ cup heavy whipping cream
- 2 tablespoon instant coffee
- 1 teaspoon vanilla extract
- 4 tablespoon unsweetened dark cocoa powder
- ⅓ cup almond flour
- ⅛ teaspoon salt
- 5 large egg
- ⅔ cup stevia/erythritol blend such as Swerve
Instructions
- Grease a slow cooker with cooking spray. In a small saucepan, melt the butter and unsweetened chocolate over low heat, whisking occasionally. Remove from heat and allow to cool.
- In a small bowl, whisk together the heavy cream, instant coffee, and vanilla extract.
- In a separate bowl, combine the cocoa, almond flour, and salt.
- Beat the eggs with an electric mixer on high speed until slightly thickened. Gradually add the granulated sweetener.
- Beat on high for about 5 minutes, or until the mixture is thick and pale yellow.
- Turn the mixer speed down to low and slowly add into the melted chocolate mixture.
- Stir in the cocoa, almond flour, and salt mixture.
- Turn the mixer to medium speed and slowly add the cream, coffee, and vanilla mixture.
- Transfer the batter to the prepared slow cooker.
- Place a paper towel over the opening of the slow cooker before placing the lid on top to absorb condensation.
- Cook on low for 2–3 ½ hours, periodically checking the cake after the 2-hour mark. When done cooking, the center will have a soft soufflé consistency, while the edges will be more cake-like. The center of the cake should be slightly damp on top but resist slightly when pressed. The center of cake needs to reach at least 160F.
- Serve and enjoy!
