Chocolate Chocolate-Chip Pudding Cake Recipe by Dana Carpender

Here, for your low carb pleasure, is the very last, but certainly not least, recipe that I came up with for the upcoming reissue of 200 Low-Carb Slow Cooker Recipes (as 300 Low-Carb Slow Cooker Recipes.) I hope it will inspire you to pre-order!

Chocolate Chocolate Chip Pudding Cake Recipe

YUM! Gooey, chocolatey and good! This is high enough carb that you’ll want to save it for special occasions, but wow! Whipped cream or no-sugar-added vanilla ice cream would be good with this, but they’re hardly essential. Serve hot or cold.

• 1/2 cup almond meal
• 1/2 cup vanilla whey protein powder
• 1 teaspoon guar gum or xanthan gum, divided
• 1/4 cup plus 3 tablespoons unsweetened cocoa powder
• 3/4 cup erythritol or xylitol, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup half and half
• 3 tablespoons butter – melted
• 1/2 cup Semi-Sweet Baking Chips by Lily’s
• 1/2 cup Splenda, divided
• 2 tablespoons Splenda
• 1 cup hot water

Coat slow cooker with non-stick cooking spray.

In a mixing bowl, combine the almond meal, vanilla whey protein, 1/2 teaspoon of guar or xanthan, 3 tablespoons of cocoa powder, 1/4 cup plus 2 tablespoons of erythritol, 1/4 cup plus 2 tablespoons of Splenda, baking powder and salt. Stir together.

Add the half and half and melted butter, and whisk together well. Stir in the chocolate chips, and scrape the batter into the slow cooker.

In another bowl, combine the remaining 1/4 cup plus 2 tablespoons erythritol, 1/4 cup Splenda, 1/2 teaspoon guar or xanthan, and 1/4 cup cocoa powder. Sprinkle this mixture over the batter in the slow cooker. Now pour the hot water evenly over that. Do not mix.

Cover and cook on high for 1 1/2 – 2 hours, then serve.

6 servings, each with: 328 Calories; 19g Fat; 22g Protein; 23g Carbohydrate; 12g Dietary Fiber; 11 g usable carb

© Dana Carpender. Used by permission of the author. What do you think? Please send Dana your comments to Dana Carpender.