This recipe is taken from my latest book Low Carb Slow Cooker
You can use fresh or tinned pears for this, but if you use tinned, opt for the pears in natural juice and drain this juice.
Nutritional information Per Serving
8.2g net carbohydrates
2-3 pears (drained of any liquid if using tinned pears), cut into quarters lengthways
100g erythritol blend or xylitol (or stevia to taste)
100g almond flour or ground almonds
20g coconut flour
40g cocoa or cacao powder
If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
Grease the slow cooker pan thoroughly, if you prefer, you can line it with baking parchment.
Slice the pears and place them in a nice pattern in the base of the slow cooker.
In a mixing bowl, add all the remaining ingredients. Beat well until you have formed a cake batter.
Place this over the pears and smooth out the top.
Cook on high for 2-3 hours, or until a knife placed into the centre of the cake comes out clean.
Remove the slow cooker bowl from the slow cooker to allow to cool for 10-15 minutes. If you have lined the slow cooker, you can just lift the cake out, if not, you need to carefully place your serving dish upside down (face down) onto the top of the slow cooker bowl. Using oven gloves, hold both the bowl and the serving dish and flip over. The cake should drop onto the serving dish.
Serve hot or cold with a dollop of cream or Greek yoghurt.