Gingerbread Cake – Slow-Cooked

Serving Yields: 10

Nutritional Facts per Serving

● Net Carbs: 8.6 g

● Protein: 9 g

● Total Fats: 25 g

● Calories: 223

Ingredients

● Almond or sunflower seed flour (2.25 cups)

● Coconut flour (2 tbsp.)

● Swerve sweetener (.75 cup)

● Ground ginger (1.5 tbsp.)

● Dark cocoa powder (1 tbsp.)

● Ground cinnamon (.5 tbsp.)

● Salt (.25 tsp.)

● Baking powder (2 tsp.)

● Ground cloves (.5 tsp.)

● Melted butter (.5 cup)

● Water or almond milk (.66 cup)

● Vanilla extract (1 tsp.)

● Lemon juice (1 tbsp.)

● Suggested Size Cooker: 6-quarts

Preparation Method

1. Prepare the cooker with a portion of cooking spray or oil.
2. Whisk all of the flour, salt, cloves, baking powder, ginger, cinnamon, sweetener, and cocoa powder.
3. Blend in the almond milk/water, melted butter, eggs, vanilla extract, and lemon juice.
4. Empty the batter into the slow cooker and cook until set – approximately 2.5 to 3 hours
5. Garnish as desired and enjoy, but count those carbs.