Add Dump and Slow Cooker Cakes to Your Keto Repertoire

This article gives you a keto dump cake recipe and a couple keto slow cooker cake recipes. Dump cakes are named quite appropriately because they involve dumping all the ingredients in a bowl, mixing them quickly, and then immediately baking the finished product. These recipes are simple and never involve creaming butter, folding ingredients, or sifting. In other words, all of the difficult steps are eliminated. Dump cakes tend to be super moist and dense, which means that just a little will fill you up.

Slow cooker cakes are just as easy to put together as dump cakes, often requiring little more than mixing the ingredients until smooth. These desserts are baked inside a slow cooker with low, steady heat. To prevent the cakes from drying out, slow cooker cakes often have a flavorful liquid poured over the top, which absorbs into the cake as it bakes, keeping it moist. Choose a slow cooker cake when you want to bake a cake without the hassle of turning on the oven; simply mix the ingredients, set the timer on the slow cooker, and come back a few hours later to a perfect cake.

Pumpkin Dump Cake

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 12 servings

Ingredients

1/4 cup heavy whipping cream

1/2 cup whole milk

One 15-ounce can pumpkin puree

3 eggs

1/2 cup granular erythritol

2 teaspoons vanilla extract

1 tablespoon pumpkin pie spice

1 cup almond flour

1/3 cup coconut flour

1/2 cup granular erythritol

2 teaspoons cinnamon

1/2 cup butter, melted

Directions

1. Preheat your oven to 350 degrees F and grease a 9x13 inch cake pan or casserole pan.
2. In a large bowl, mix the heavy whipping cream, whole milk, pumpkin puree, eggs, 1/2 cup granular erythritol, vanilla extract, and pumpkin pie spice. Stir until smooth. Pour the mixture into the prepared pan.
3. In a separate bowl, mix the almond flour, coconut flour, 1/2 cup granular erythritol, and cinnamon together. Sprinkle the mix over the pumpkin mix in the pan. Drizzle the melted butter over the entire cake pan as evenly as possible.
4. Bake in the preheated oven for about 40 minutes or until the center is firm to the touch. Let the cake cool and then slice and serve.

Per serving: Calories 197; Fat 16 g; Cholesterol 81 mg; Sodium 36 mg; Carbohydrates 24 g (Dietary Fiber 3 g, Sugar Alcohol 16 g); Net Carbohydrates 5.1 g; Protein 5 g.

Slow Cooker Lava Cake

Prep time: 15 minutes

Cook time: 2 hours

Yield: 6 servings

Ingredients

1/2 cup heavy whipping cream

4 eggs

3/4 cup canned, full fat coconut milk

1 teaspoon vanilla extract

1/4 cup butter, melted

1 cup finely ground almond flour

1/4 cup unsweetened cocoa powder

4 tablespoons granular erythritol

2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup unsweetened dark chocolate chips

1/2 cup water

2 tablespoons unsweetened cocoa powder

1 tablespoon granular erythritol

Directions

1. Grease the ceramic insert of your slow cooker.
2. In a large bowl, combine the heavy whipping cream, eggs, coconut milk, vanilla extract, and melted butter. Add the almond flour, cocoa powder, 4 tablespoons granular erythritol, baking powder, and salt and stir until a thick batter forms. Pour the batter into the slow cooker bowl and spread to smooth. Sprinkle the dark chocolate chips over the top of the batter.
3. In a small bowl, combine the water, 2 tablespoons cocoa powder, and 1 tablespoon granular erythritol. Heat the mix for about 30 seconds in the microwave to dissolve the sweetener.
4. Pour the water mix over the top of the cake batter and then cover the slow cooker and bake on the low setting for 2 hours. Let cool slightly before slicing and serving

Per serving: Calories 372; Fat 34 g; Cholesterol 189 mg; Sodium 262 mg; Carbohydrates 27 g (Dietary Fiber 8 g, Sugar Alcohol 13 g); Net Carbohydrates 6.3 g; Protein 11 g.

The cake is done and ready to enjoy when the top is shiny and fudge like.

Lemon Coconut Slow Cooker Cake

Prep time: 10 minutes

Cook time: 3 hours

Yield: 8 servings

Ingredients

1-1/2 cups almond flour

1/2 cup coconut flour

3 tablespoons granular erythritol

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 cup coconut oil, melted

1/2 cup heavy whipping cream

2 tablespoons lemon juice

2 teaspoon lemon zest

2 eggs

3 tablespoons granular erythritol

1/2 cup hot water

2 tablespoons butter

2 tablespoons lemon juice

Directions

1. In a medium bowl, whisk together the almond flour, coconut flour, 3 tablespoons granular erythritol, baking powder, and xanthan gum. Add the melted coconut oil, heavy whipping cream, 2 tablespoons lemon juice, lemon zest, and eggs to the dry ingredients and mix well to form a smooth batter. Spread the batter into your slow cooker insert.
2. In a small bowl, combine the remaining 3 tablespoons granular erythritol, hot water, butter, and 2 tablespoons lemon juice. Stir to melt the butter and then pour the mix over the cake batter in the slow cooker.
3. Cover the slow cooker and bake on the high setting for 2 to 3 hours or until a toothpick comes out of the center of the cake cleanly. Serve warm.

Per serving: Calories 369; Fat 35 g; Cholesterol 81 mg; Sodium 133 mg; Carbohydrates 19 g (Dietary Fiber 5 g, Sugar Alcohol 9 g); Net Carbohydrates 4.6 g; Protein 8 g.