Oh, let me tell you about my secret weapon for when a sweet craving hits but I’m sticking to keto – this outrageously easy Keto Crockpot Dump Cake! I stumbled onto this recipe during one of those “I need dessert NOW” moments, and wow, did it save the day. Just toss juicy berries in the crockpot, whip up a simple batter (takes 5 minutes, I swear), and let the magic happen. No fancy techniques, no babysitting the oven – just warm, bubbly berries hugging a tender, buttery topping. It’s become my go-to when friends pop over or when my low-carb resolve needs a little berry-infused cheerleading. Trust me, even non-keto folks swipe seconds!
Why You’ll Love This Keto Crockpot Dump Cake
This recipe is my kitchen superhero, and here’s why it’ll be yours too:
- Dump-and-go magic: Literally toss everything in the crockpot – no mixer, no fuss
- Berry bliss: That jammy berry layer bubbling underneath? Pure heaven
- Keto-friendly: All the comfort of dessert without the carb crash
- House-filling aroma: Your kitchen will smell like a berry farm at harvest time
- No oven required: Perfect for hot summer days when baking sounds miserable
Seriously, I’ve made this at least twice a month since discovering it – it’s that good!
Ingredients for Keto Crockpot Dump Cake
Grab these simple ingredients – I promise you probably have most already! The magic is in how few things you need to make something this delicious:
- 2 cups mixed berries (strawberries, blueberries, raspberries) – fresh is dreamy but frozen works great too (no need to thaw!)
- 1/2 cup almond flour – this is our keto flour hero, giving that perfect crumb
- 1/4 cup coconut flour – helps soak up the berry juices like a sponge
- 1/4 cup powdered erythritol – or your favorite keto sweetener to taste
- 1 tsp vanilla extract – the good stuff, not imitation!
- 1/2 cup heavy cream – makes the batter rich and velvety
- 2 tbsp butter, melted – because everything’s better with butter
- 1 tsp baking powder – our little lift secret
- 1/4 tsp salt – just a pinch to make all the flavors pop
Pro tip: If using strawberries, I like to slice them in half so they bake up extra jammy. And don’t stress if your berry mix isn’t perfect – I’ve made this with just frozen blueberries in a pinch and it was still incredible!
Equipment Needed for Keto Crockpot Dump Cake
You’ll be shocked how little gear this recipe needs – I love that! Just grab:
- A trusty 4-6 quart crockpot (mine’s an old one from college!)
- A medium mixing bowl (glass or stainless steel works great)
- Measuring cups and spoons
- A spoon or spatula for mixing
That’s it – no fancy gadgets required. If you’ve got butter for greasing the crockpot, you’re golden!
How to Make Keto Crockpot Dump Cake
Alright, let’s dive into the fun part – making this ridiculously easy dessert! I promise even if you’re not a baker, you can nail this. Here’s exactly how I do it every time:
Preparing the Berry Layer
First, grab your crockpot and give it a quick butter spritz (or use cooking spray) – this prevents any berry stickage disasters! Then, just dump those gorgeous berries right in. Spread them evenly across the bottom – I like to give them a gentle pat-down so they create a nice base. Frozen berries? No problem! Toss them in straight from the freezer, no thawing needed. They’ll soften perfectly as they cook.
Mixing the Batter
Now for the cake magic! In a mixing bowl, whisk together all your dry ingredients first (almond flour, coconut flour, sweetener, baking powder, and salt). Then pour in the melted butter, heavy cream, and vanilla. Stir until you’ve got a thick, spoonable batter – think muffin batter consistency. Little lumps are totally fine! The batter should hold its shape when you drop a spoonful in.
Cooking the Keto Crockpot Dump Cake
Time to assemble! Plop spoonfuls of batter over the berries, then gently spread it with the back of your spoon (don’t worry about perfection here). Cover and cook on LOW for about 2 hours. You’ll know it’s done when the top looks dry and springs back lightly when touched. Pro tip: If your crockpot runs hot, check at 1.5 hours to prevent over-browning. The berry juices will bubble up around the edges – that’s exactly what we want!
Tips for Perfect Keto Crockpot Dump Cake
After making this more times than I can count, here are my hard-earned secrets for dump cake success:
- Taste your berries first! If they’re tart, add an extra tablespoon of sweetener to the batter.
- Don’t overmix – stir the batter just until combined. A few lumps mean tender crumbs.
- Watch for doneness cues – edges bubbling and a dry-looking top mean it’s ready, even if the center seems soft.
- Let it rest 15 minutes before serving – this helps the berry juices thicken beautifully.
- Serve with keto whipped cream (just whip heavy cream with vanilla and sweetener) or a scoop of sugar-free ice cream for extra decadence!
The best part? Leftovers (if you have any!) taste even better the next day when flavors meld.
Variations for Keto Crockpot Dump Cake
The beauty of this recipe? It’s a blank canvas for your berry-loving creativity! Swap the mixed berries for all blackberries if you’re feeling fancy, or toss in some chopped pecans for crunch. I’ve even made a chocolate version by adding cocoa powder to the batter – divine with raspberries. My neighbor swears by layering cream cheese cubes in the middle (just dollop some between the berries and batter). The possibilities are endless, so play around and make it yours!
Serving and Storing Keto Crockpot Dump Cake
Oh, the best part – eating this beauty! I love serving it warm when the berries are still bubbling and the topping is slightly crisp at the edges. Just scoop straight from the crockpot into bowls (careful, it’s hot!). Leftovers? No problem! Store them covered in the fridge for up to 4 days. To reheat, pop individual portions in the microwave for 30 seconds or warm the whole thing in the crockpot on LOW for 20 minutes. Honestly though? I’ve been known to eat it cold straight from the fridge – the flavors intensify overnight!
Nutritional Information for Keto Crockpot Dump Cake
Here’s the good news about this berry-loaded treat – each delicious serving (about 1/6th of the cake) packs just:
- 180 calories
- 14g fat (6g saturated)
- 10g net carbs (4g fiber)
- 3g protein
*Nutrition can vary slightly based on berry types and exact measurements – I always log mine with a tracking app for precision! The beauty? Even with cream and butter, it fits beautifully into keto macros.
FAQs About Keto Crockpot Dump Cake
I get asked these questions all the time – here’s everything I’ve learned from my dump cake experiments!
Can I use a different sweetener?
Absolutely! Swap the erythritol for monk fruit or allulose 1:1. If using granulated sweetener, pulse it in a blender first for powder-like texture. Liquid stevia works too (start with 15 drops and adjust to taste).
My crockpot runs hot – how do I adjust?
No worries! Check at 1.5 hours – if the edges are bubbling and top looks dry, it’s done. You can also place a clean towel under the lid to absorb excess moisture if things cook too fast.
Can I make this dairy-free?
Yep! Use coconut oil instead of butter and coconut cream in place of heavy cream. The texture will be slightly different but still delicious.
Why is my cake soggy?
This usually means: 1) Berries were extra juicy (no biggie! Just spoon over keto ice cream), or 2) You peeked too often – every lift of the lid adds cooking time.
Can I double the recipe?
Go for it! Use a 6-qt crockpot and add 30-45 minutes to cooking time. The berry layer will be thicker, so patience is key.
Irresistible 2-Ingredient Keto Crockpot Dump Cake Magic
A simple keto-friendly dessert made in the crockpot with fresh berries and creamy ingredients.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2 tbsp butter (melted)
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Grease the crockpot with butter or cooking spray.
- Spread the mixed berries evenly at the bottom.
- In a mixing bowl, combine almond flour, coconut flour, powdered erythritol, baking powder, and salt.
- Add melted butter, heavy cream, and vanilla extract. Stir until a thick batter forms.
- Drop spoonfuls of the batter over the berries, spreading lightly.
- Cover and cook on low for 2 hours or until the top is set.
- Let cool slightly before serving.
Notes
- Use fresh or frozen berries without added sugar.
- Adjust sweetness by adding more or less erythritol.
- Serve with whipped cream or keto ice cream for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
