Keto Recipe – Slow-Cooker Mocha Pudding Cake


This Slow-Cooker Mocha Pudding Cake is a cross between a rich chocolate soufflé and a gooey pudding. This keto cake has a moist and velvety texture and a dark chocolate flavor. Tones of coffee flavor enhance the deep chocolate notes and give this dessert a delicious mocha finish. Even though this dessert is made from scratch, it’s quick to get in the slow-cooker. Don’t like the taste of coffee? Don’t worry, this recipe is easy to adjust to your personal tastes. Scoop this cake straight out of the cooker and serve with whipped cream for a noteworthy meal finale.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


¾ cup butter, cut into large chunks
2 ounces unsweetened chocolate, chopped finely
½ cup heavy cream
2 tablespoons instant coffee crystals
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
1/3 cup almond flour
1/8 teaspoon salt
5 large eggs
2/3 cup stevia/erythritol granulated sweetener
Butter or coconut oil spray to grease slow cooker
Optional: low-carb whipped cream or low-carb ice cream for serving.

Nutrition Summary:
This makes a total of 6 servings Slow-Cooker Mocha Pudding Cake. Each serving comes out to be 413.5 Calories, 39.81g Fats, 3.76g Net Carbs, and 9.29g Protein.


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  1. Monk fruit is way better to use in BAKING than stevia and erythritol. It makes it taste werid. Monk fruit in my opinion is closer to sugar. And it is keto approved. It does have erythritol in it when its mixed in alot of brands on the market…its just the stevia leaves a bad taste and the erythritol has a cold feeling and monk fruit cuts that.