Low Carb Blackberry Chocolate Chip Cake

Serves 10
An easy to bake muffin cake that's soft and rich, but has the freshness of blackberries throughout. They're even more devine than the chocolate chips!

  1. 2 cups almond flour
  2. 1 cup unsweetened shredded coconut
  3. 1/2 Swerve Sweetener / Erythritol
  4. 1/4 cup chocolate whey protein powder
  5. 2 tsp baking soda
  6. 1/4 tsp salt
  7. 4 large eggs
  8. 1/4 cup coconut oil (melted)
  9. 1/4 cup ghee (melted)
  10. 1/2 cup heavy cream
  11. 1 cup blackberries (washed)
  12. 1/3 cup dark / sugar free chocolate chips (I used Dagoba)
Optional Topping
  1. 1 cup blackberries
  2. 1 sage leaf
  1. Grease the inside of a standard 6 quart slow cooker with ghee. I used Tin Star Foods brown butter ghee because it's OMG so good.
  2. Mix together the almond flour, coconut, sweetener, whey protein powder, baking soda and salt.
  3. Stir in eggs, melted coconut oil, ghee, and heavy cream until well combined. Gently fold in blackberries and chocolate chips, if using.
  4. Spread batter in prepared slow cooker and cook on low for 3 hours. Turn off slow cooker and let cake cool completely.
  5. As an optional topping (highly recommended), in the microwave, add the second cup of blackberries and heat for 30 seconds, covered. Add sage leaf and blend.
  6. When cake cools, use a spatula to gently remove the cake, and top with blackberry compote.
  7. You can also heat up later and add butter!


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