Crock Pot Sugar-Free Chocolate Zucchini Cake
Servings 16 servings
Calories 194kcal
Ingredients
- 2 ½ cups gluten free flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup Swerve granular
- 6 tablespoon butter room temp
- ½ cup coconut oil room temp
- 2 eggs
- 1 teaspoon vanilla extract
- 1-½ teaspoons chocolate liquid stevia
- ½ cup sour cream
- 3 cups zucchini
Instructions
- Sift together the first 6 ingredients in a bowl.
- In a stand mixer, add the butter, coconut oil, eggs, vanilla extract, stevia and sour cream and blend until well combined.
- Skip this step if you don't mind seeing pieces of zucchini in the cake.Place the shredded zucchini into blender and blend until smooth like a thick soup.
- While the mixer is on low gradually pour the zucchini into the egg mixture until incorporated.
- Keep the mixer on low and in two batches slowly pour in the flour mixture.
- It will be very thick so you may need to stop and scrap down the sides of the mixer bowl to continue to incorporate flour.
- Grease the bottom and sides of a crock pot with coconut oil, butter or nonstick cooking spray.
- Spread the batter into the crock pot and level off the top with a wet spatula.
- If you are using the optional chocolate or carob chips, sprinkle those onto the top now.
- Cover and cook on low 4-5 hours or until a toothpick in center comes out clean.
- Uncover, turn off and allow to cool in the crock pot for 30 minutes before slicing and serving.
- Loosen around the edges of the cake before slicing.
Notes
Net Carbs: 13g
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 194mg | Potassium: 93mg | Fiber: 4g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg