This Slow Cooker Low-Carb Chocolate Lava Cake will become your go-to dessert recipe for the rest of the year.
This recipe is so forgiving you can whip it up and forget about it for 2-3 hours!
Keep scrolling to get the recipe and the cooking video.
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How To Make A Sugar-Free Chocolate Lava Cake
This is not your traditional lava cake full of flour and a gloopey sugary mess. Instead, this lava cake is much like a dump cake where you scoop the cake out and some parts are cakey and others are fudgy. This healthy Low-Carb Chocolate Lava Cake is best served in a bowl with a scoop of sweetened cream on top, maybe some fresh berries as well.
To make the cake low carb you will need almond meal flour and coconut flour. Start by mixing all the wet ingredients together in a bowl. Then sift the dry ingredients into the liquid ingredients before mixing them all together.
This is important because almond flour, coconut flour, and cocoa powder tend to clump a lot in the bag. So to ensure your lava cake is lighter and fluffier you need to make sure the clumps are thoroughly gone.
Layering Your Chocolate Lava Cake
Now that your batter is mixed it is time to spread the batter out in your slow cooker. Be sure to oil the bottom, corners, and side of your slow cooker insert so that your cake doesn't stick. A refillable oil sprayer is perfect for easily greasing your slow cooker.
Once the batter is spread out sprinkle to sugar-free dark chocolate chips over the batter. Then mix two tablespoons of cocoa powder and one tablespoon sweetener into some hot water to make a chocolate sauce.
The chocolate sauce is then poured over the batter and chocolate chips. Do not stir the water into the batter, let it sit on top as it cooks.
How To Cook A Chocolate Lava Cake in a Slow Cooker
To cook the lava cake you will want to cover your slow cooker with your lid. You do not need to cover it with a towel or anything else, the lid alone is enough to ensure your cake doesn't dry out.
You will want to cook your lava cake for 2 - 2 ½ hours on low heat. Cooking times may vary depending on the size of your slow cooker, but this is one recipe you want to cook on low heat.
My slow cooker is family-sized, and my cake was cooked after two hours on low. The smaller slow cooker may take 2 ½ hours to 3 hours to cook, so keep an eye on your cake towards the end.
The great thing is this cake is very forgiving, so if you cook it too long your cake likely won't burn it will just be less fudgy.
How To Serve Chocolate Lava Cake
That's really all there is to making this lava cake. The top of the cake will look shiny and a fudgy when it is done, your cake should not look dry.
This cake is best served warm when the chocolate chips are still melted. You can save the leftovers for another day in the refrigerator, just be sure to warm it up again so that the chocolate chips melt.
I can't wait to hear how you like this lava cake recipe. There are more delicious dessert recipes listed below you will also love.
📖 Recipe
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Slow Cooker Low-Carb Chocolate Lava Cake Recipe
Recipe Video
Calculate ingredients
Ingredients
Chocolate Lava Cake
- 100 g (1 cups) almond meal/flour
- 50 g (½ cups) coconut flour
- 25 g (¼ cups) cocoa powder (unsweetened)
- 4 tablespoon granulated sweetener of choice or more to your taste
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 60 g (½ cups) sugar-free chocolate chips
- 3 eggs - medium
- 1 egg whites
- 180 ml (¾ cups) almond milk unsweetened
- 1 teaspoon vanilla extract
- 4 tablespoon butter melted
Chocolate Sauce
- 125 ml (½ cups) warm water
- 2 tablespoon cocoa powder (unsweetened)
- 1 tablespoon granulated sweetener of choice or more to your taste
Equipment
Instructions
- Grease the liner on your slow cooker.
- In a large bowl mix together all the wet ingredients for your cake. Then sift the dry ingredients (don't use the chocolate chips yet) into the wet ingredients with a fine mesh sieve or sifter. Mix the wet and dry ingredients together.
- Pour the batter into the slow cooker and spread it out. Sprinkle the chocolate chips on top of the batter. Mix together the chocolate sauce in seperate cup then pour it over the batter. Let the chocolate sauce sit on top of the batter, do not mix it in.
- Cover the slow cooker. Cook the cake for 2 to 2 ½ hours on the low setting. The cooking time vary depending on the size of the slow cooker so keep an eye on it. It is done with the top is shiny and looks fudgy. Your cake should not look dry. Scoop the cake out and serve in bowl topped in sweetened whipped cream and berries.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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Mary Sturgeon
This cake was delicious ❤️ Any baking instructions for the oven? Definitely will be making it again
Sue
I too would like to know about making it in the oven. We do not have a insta-pot. Did anyone respond to you or did you try it!
Suzanne Cross
This sounds amazing, on my list to make at the weekend. I don't know how this will work, but when visiting family near Nashville, I went into Krogers and they have slow cooker liners. My daughter in law uses them all the time best pot roast......brilliant....no cleaning.....
Robin
What brand of chocolate chips are you using, and what are they sweetened with? I've only found those sweetened with Maltitol, which runs right through me.
casey
I made this on the weekend for guests, who are low carbers as well. It was delicious, I served it with lower carb ice cream and whip cream. It is easy to make, and everyone loved it. Will make again! Very versatile as it can be served with fruit, going a bit higher in carbs, it would be great with homemade cherry sauce as a black forest cake. After all it is about balance 🙂 Delicious hot or cold ( not that there was much leftover ) mmmm
Libby www.ditchthecarbs.com
Man ... I want to come to your next low-carb party!
Magriet
I.make this today for the 1st time for dessert and OMW my whole family are hooked on this cake. Thanks for this recipe. How long will the left overs last in the fridge?
Libby www.ditchthecarbs.com
Leftovers? Are you mad? nly kidding. If(????) I had any leftovers, I would store them in the fridge for up to 3 days. I'm so pleased you loved this recipe. It's a keeper!
Stacey T
Oh my gosh, this is beyond delicious! I felt like I was cheating. And just as simple as you said it would be. Being a chocoholic, it is important for me to know I can still have a nice treat on keto. Thank you, thank you, thank you!
Libby www.ditchthecarbs.com
My sweet pleasure 🙂
Mimi
Can you make this recipe in an instant pot -- using the pressure cooker mode instead of the slow cooker?
Libby www.ditchthecarbs.com
I have a few chocolate cake pressure cooker recipes, take a look here.
Brittney
Do you have to use coconut flour?
Magriet
Any substitute for the Almond milk please, my husband can't stomach any nut milks?
Libby www.ditchthecarbs.com
Sure thing, you could try full fat milk or heavy cream. It will affect the texture somewhat but would work.
Denise
I made this tonight and it is very delicious! I used coconut milk instead of almond milk and salted butter as that's what I had available. It was cooked and ready to eat after just one and half hours on LOW in my old, small, round slow cooker. It is so good to have a slow cooker recipe for desert. A wonderful treat on a cold winter's night to be repeated!
Denise
So happy to see a slow cooker recipe for this desert, as this is what I have... I do not have an instant pot and are reluctant to buy more baking appliances! Could you substitute the almond milk for coconut milk, as that is what I usually have in my pantry. Looking forward to trying this out for my visitors this weekend 🙂