The classic spices of ginger, cinnamon, cloves, and nutmeg create a warm and comforting flavor and aroma. This is the perfect cake to bake for holiday gatherings.
SLOW COOKER SIZE: LARGE
Nonstick cooking spray
1¼ cups almond flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
10 tablespoons unsalted butter, softened
⅔ cup brown sugar erythritol sweetener, packed
3 large eggs
¼ cup cold brewed coffee
2 ounces full-fat cream cheese, softened
2 tablespoons unsalted butter, softened
½ cup confectioners’ erythritol sweetener
1½ to 2 tablespoons heavy whipping cream
½ teaspoon maple extract
¼ cup chopped pecans, toasted (see Tip, this page)
1.Line a 7-inch springform pan with parchment paper. Spray the pan with nonstick cooking spray. Place a rack about 1 inch high in the slow cooker.
2.In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3.In a large bowl, using a handheld mixer at medium-high speed, beat together the butter and sweetener for 1 minute, or until creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the cold coffee. On low speed, mix in the almond flour mixture, blending just until moistened. Spoon into the prepared pan. Cover the pan with aluminum foil.
4.Place the filled pan on the rack in the slow cooker. Cover and cook on High for 2½ to 3½ hours, or until a wooden pick inserted in the center comes out clean.
5.Remove the pan from the slow cooker and place on a wire rack to cool for 15 minutes. Run a knife around the edges of the pan and remove the sides of the pan. Allow to cool completely.
6.Make the frosting: In a medium bowl, using a handheld mixer at medium speed, beat together the cream cheese and butter until creamy.Beat in the confectioners’ sweetener. Beat in 1½ tablespoons of the cream. If a thinner frosting is desired, beat in the remaining cream. Beat in the maple extract. Frost the top of the cake. Sprinkle with the toasted pecans.
PER SERVING (WITH FROSTING): 342 CALORIES ★ FAT 34 G (89%) ★ NET CARBS 29 G (34%) ★ PROTEIN 7 G (8%)
PER SERVING (WITHOUT FROSTING): 259 CALORIES ★ FAT 25 G (87%) ★ NET CARBS 17 G (26%) ★ PROTEIN 6 G (9%)