Crock Pot Gluten-Free Chocolate Pumpkin Cake
Servings 12
Calories 240kcal
Ingredients
- 2.5 cups almond flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Monk Fruit Allulose sweetener
- 2 teaspoons pumpkin pie spice
- 8 tablespoons butter softened
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon chocolate liquid stevia
- 15 ounces pumpkin puree
Optional Topping: 1/3 cup sugar-free chocolate chips, 1/4 cup pepitas
Instructions
- Whisk together the first 7 dry ingredients. Set aside.
- Add the rest of the ingredients to a stand mixer and blend until combined.
- Slowly pour the dry mixture into the wet in the stand mixer and blend on low until incorporated.
- The batter will be thick!
- Grease your crock pot then spread the batter onto the bottom. To make spreading easier, wet the back end of a spoon or spatula and try to make an even level.
- Add toppings if desired.
- Cover and cook on low 3 1/2 hours or until toothpick in center comes out clean.
- Uncover and allow to cool 30 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 13g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 261mg | Potassium: 112mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5792IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg