Crock Pot Sugar Free Chocolate Molten Lava Cake
Crock Pot Sugar Free Chocolate Molten Lava Cake is basically like a cake and pudding married and had a baby!
May not be the prettiest of desserts to photograph but it sure is the most yummiest!
Making desserts in your slow cooker is fabulous! If you’ve not yet crossed over from entree to dessert in your crock pot, what are you waiting for??
Of course cakes and such will not come out of the crock pot looking like an “exquisite- baker- made- winner- of- beauty”, but isn’t it the taste of deliciousness we’re seeking? When you can make little effort and the crock pot does the work and it’s a winning recipe that my friends is priceless.
Maybe it should be called a dump cake? All I know is it forms this amazing crust on top and like chocolate pudding on the bottom. Once it’s done on low for 3 hours you’ve got to be as patient as you can and it is HARD!
We scooped it out of the crock pot right away and I let the kids each have a spoonful.
Mouths were burned. Lesson learned.
Patience is a virtue and I’ve never had any.
At least you can happily go about your day while this is doing it’s thing. If it’s done early, no worries, just keep it covered (but off so it’s doesn’t cook anymore) until ready to serve. When dinner is done or you’re ready to bring it to a friends house, just plug it back in to warm up a bit.
Top with some whipped cream and watch how fast it’s gone.
I brought this to a church event and never told anyone it was sugar free. Everyone was so curious to what was under the cover while it warmed up during our meeting.
I never got a piece that night.
It was devoured.
Made my night just the same!
Brenda’s Notes:
- You could probably reduce the carbs by using almond flour in place of the gluten free flour I used. I can’t use that since my youngest has a tree nut allergy.
- If you don’t have Swerve and use Truvia, I would reduce the Truvia to only 1 cup. Swerve is not as sweet as Truvia.
Other Crock Pot Desserts you might like:
- Crock Pot Chocolate Pumpkin Cake
- Crock Pot Chocolate Zucchini Cake
- Crock Pot Chocolate Quinoa Brownies
Crock Pot Sugar Free Chocolate Molten Lava Cake
Ingredients
- 1 1/2 cup Swerve sweetener divided
- 1/2 cup gluten free flour I used Bob's Red Mill
- 5 tablespoons unsweetened cocoa powder divided
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup butter melted, cooled
- 3 whole eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla liquid stevia
- 4 ounces sugar free chocolate chips I used Lily's Sweets
- 2 cups hot water
Instructions
- Grease your crock pot.
- In a large bowl whisk together 1 1/4 cup Swerve, flour, 3 tablespoons cocoa powder, salt and baking powder.
- In a another small bowl stir the cooled melted butter with eggs, yolks, vanilla extract and liquid stevia.
- Add the wet ingredients into the dry ingredients until combined.
- Pour this into the crock pot.
- Top with chocolate chips.
- Whisk the remaining 2 tablespoons cocoa powder and remaining Swerve sweetener with hot water.
- Pour over the top of the chocolate chips.
- Cover and cook on low 3 hours.
- Allow to cool slightly before serving.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hello,
Would it be okay to use standard plain white flour please?
Thank you.
yes
I followed all directions except I used almond flour instead of gluten free flour and the bottom was very watery. What was the cause of this? I was going to try to make it again with only 1 cup of water, perhaps the higher moisture content of the almond flour is what caused this.
Did you use xanthan gum? Gluten Free flour has xanthan gum in it which thickens the cake.
No I didn’t use xantham gum so perhaps I will add that this time….how much should i use?
Try 1 tsp.
Thank you. I wanted to let you know that it turned out very well. I used xanthan gum as you suggested. I also added some green banana flour to the almond flour and it turned out very good. Very nice texture and flavor without the watery mess!
Not sure why but mine came out watery on the bottom. One inch layer of cake then a watery mess. My only substitution was almond flour in place of the gluten free flour. Any ideas?
Could you use erythritol instead of swerve?
Swerve is erythritol.
I made this last weekend. It was really good. I have a hard time following recipes just as they are so after I had put everything in the crockpot per directions, I decided I thought some coconut and pecans would go so well with it. I sprinkled them both over the top and it was delicious. I realize with your picky eaters and allergies.that you wouldn’t be able to do this but it was really good. Thanks for all the awesome ideas. I am going to make baked oatmeal cups and your white chocolate Peppermint fudge this weekend. Will let you know how that goes.
This looks fine! I am just wondering how well it freezes if it can it be frozen??
Can I use an egg substitute like chia or flax?
I’m sure you could but I haven’t tried it.
This looks so delicious and I really want to try it! I don’t have Swerve or any of the other sweeteners I saw mentioned. Do you think it would be possible to use coconut sugar and if so, how much? Thanks for this recipe! Can’t wait to try it 🙂
I’m sure it would be fine to sub that just not sure how much, maybe 1 cup.
Hi Brenda, my sister is GF and SF. I have been searching the Internet looking for a cake recipe for her birthday, when I found your site. Everything looks absolutely wonderful! I did noticed you sometimes use Swerve and sometimes Stevia. Does one have a better reaction in baking? I’m running down to my local Barnes and Nobles to get your cookbook as well! Thank you, Kate
Thanks Kate, I’ve found using both Swerve and stevia makes for a more tender and traditional texture in baked goods. In no bake recipes I like using liquid stevia since it blends so well and theres no grittiness. It is what’s been working so I’m sticking with it.
Hi Brenda,
This looks yummy and I would like to try it. I have also purchased your cookbook and I see that in both this recipe and many of the recipes in the book you use gluten free flour. We are not gluten free but I try to be completely whole grain and sugar free. Could I substitute whole wheat pastry flour for the gluten free flour here and in many of your baked goods in your cookbook (like the banana bread & scones)?
Thank you!
Kathleen
Yes absolutely! You just eliminate xantham gum wherever you see it in a recipe, that’s only need for gluten free flour.
Thanks! I guess I did know that, I’ve looked it up before. I should have specified, I’m low carb and there are too many carbs in the Bob’s Gluten Free Flour for me. I eat 20-25 net carbs per day, and 3/4 of that is vegetables, so 7.9 net for a serving is too high for me. Maybe once I reach maintenence I will try adding something like that to my diet but not yet. 🙂
First of all, thank you so much for posting this! My mother made Chocolate Pudding Cake (that’s what we called it!) a lot and it was always one of my favorite things. Since going low carb, that’s one of the things from my old eating life I still truly miss!
Re: using coconut flour, the general rule, from what I’ve found reseaching the net, is the ratio is 1/4 cup coconut flour to every full cup of wheat flour. So for this recipe I would go with 1/8 cup (2 Tablespoons) of coconut flour plus one extra egg. I haven’t tried this yet but when I do, that’s the ratio I’ll use to replace the wheat flour.
The first try I’ll be using almond flour. I use Honeyville Superfine. I like the lightness coconut flour gives some baked goods, but I love that almond flour subs 1:1. I’m all for easy, so I’ll try the almond flour variation first.
Great and please come back and let me know how it turns out with your changes. But please note the gluten free flour from Bobs’ Red mill is not wheat flour.
This cake is absolutely fabulous! When are you going to get your next cookbook out?
Love molten chocolate cake! Did you use a 6 quart crockpot?
Yes mine is a 6 quart.
Hi Brenda, this looks so good. If I use the almond flour, can I use 3 parts almond flour to one part coconut flour. I have understood that is the equivalency to mimick glute free or regular flour I have been using my crock pot and molten choc cake will be awesome in there. Thanx for this recipe. I bought your cookbook and love it. You are the bomb.!
That sounds great Maria and thank you for ordering my cookbook! Please let me know how it works for you in this recipe!
Great dessert idea! You mentioned substituting almond flour. Same amount as GF flour?
Thanks!
Yes I would keep it as the same amount.
This recipe sounds amazing! Wondering if you think this would work with coconut flour, and if so would you still use 1/2 cup?
Thank you for your great recipes!
NO I would not use coconut flour, absorbs everything so this would turn out dry. You could try just 1/4 cup but add an additional egg. Let me know if you try it and how it goes.
Could you use a alternative flour like almond or coconut to make this grain free as well?
NO I would not use coconut flour, absorbs everything so this would turn out dry. You could try just 1/4 cup but add an additional egg. Let me know if you try it and how it goes.
YUM!!! Did you put it in a clear dish and cook in the crockpot? The dish is clear that it is in. Or did you cook it in the crockpot dish?
How long would you recommend cooking in oven and what temp if i tried this in muffin cups? Looks yummy!