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!
Hi how do you cook it in a regular oven? (Gas or electric?) What temperature/time?
We don’t recommend cooking this cake in the oven. We made it specifically for the slow cooker. If you’re looking for an oven recipe, feel free to check out other cake recipes (they’re almost all for the oven) 🙂
Oh no, it looks so delicious 🙂 Oh well, wil browse through the other ones, thanks!
Don’t worry too much – there’s many other delicious cakes to choose from!
Will coconut cream work in place of the heavy cream?
I think it would work fine here. I haven’t tried it though.
Thanks!
Would you be able to make freeze this to later be microwaved for serving?
I think so! I haven’t tried freezing it yet, but I don’t see why not.
Dear Laura! Last night I made/baked your cake…OMG….so GOOD!!!
Fell asleep and left it on for about 6 hours. I was like ohhh nooo it will be dry! But it wasn’t..moist and delicious very tasty! Thank you for sharing!
Is the erythritol/ stevia mix Swerve? Or is this a special blend. The item from link in the ingredients is currently unavailable.
Swerve would work in its place!
My mom is ketogenic so I made it today for mothers day. It tasted great, only problem is that I checked it ten minutes under the 2 hour mark and it was a little burnt. The recipe was great nonetheless and I plan on making it again soon and try checking it at the 1.5 hour mark instead
Oh no! Sorry that happened. I’m glad you guys enjoyed it anyway. 🙂
What if you only have a big slow cooker :/
It will probably cook a lot more quickly, so check it halfway through.
Hi! Can it be baked in the oven?
Sure! You could cook for the same amount of time at about 200°F in your oven. Instead of a paper towel I would also cover with foil instead.
Would it go well with almond meal instead of flour? We don’t have any around
So I have a 2 qt little slow cooker, and I’d love to make this a smaller serving size, like maybe 2 servings. If I do the math and get the ingredients to the right proportions, do you think it will still work?
I started on keto diet 3 weeks ago and I love your website! The only thing that I find troublesome is that everything is in cups and I have to convert to ml/grams. It would be great if you add the option like other websites to switch between the 2 types of measurement.
Sorry for the trouble! I hope we’ll have an option for this in the future. 🙂
We don’t drink coffee is there anyway I can make it without the coffee
Sure! You can just leave it out. 🙂
We love love love this cake. It’s our go-to for dinner parties. We made it for our Christmas family pot luck and everyone loved it. I always tell people to take a very small serving. It’s so filling I can never finish even the small scoop that I take. Thank you for this luscious dessert!
I don’t understand how you got 3.7 net carbs? I notice in your breakdown that the stevia sweetener shows as no carbs. This isn’t true–2/3 cup is actually 128 carbs which makes a serving (1/6th of the recipe) 27.4 carbs, more than my daily limit. Is there something I’m missing?
Erythritol isn’t processed by the human body so we tend to leave it out of the nutrition information. You can read more about it here: https://www.ruled.me/keto-d…
Can you just leave out the coffee crystals? I’m allergic to coffee so don’t want it in my food.
Yeah you shouldn’t have a problem if you leave those out.
I don’t know if I am doing something wrong, or if I just don’t like keto chocolate cakes. This is the third recipe I have tried, and I hate all of them. I am pretty sure I made this correctly since the texture is as described, but the taste is salty and oily to me. This time, I knew that I don’t like the flavor of Stevia (and I don’t like overly sweet dessert anyway), so I cut that in half, but otherwise I made the recipe as written. I just want something that feels decadent and chocolatey without the weird aftertaste. Does anyone else think there is a weird aftertaste, or is it just me?
It’s hard to say to be honest with you. Stevia does have a strange aftertaste for many people (it can be very bitter to some people’s tastebuds), so maybe it’s worth checking some other sweeteners out.