Guilt-Free Crockpot Chocolate Protein Cake

Raise your hand if you’re trying to watch your diet, but you can’t help but to crave something sweet. That’s me all the time! I just need something to curb my cravings and satisfy my sweet tooth. This Crockpot Chocolate Protein Cake is my go-to decadent skinny dessert.

We All Need A Skinny Dessert Without Guilt

I started to watch my calorie intake through 100 days of  My Fitness Pal and lost weight easily. It really helped me monitor my macronutrients and overall calories at the same time. I realized though, at the end of the day, I oftentimes fell short on protein. 

I’d be lying to myself if I said I’d never eat chocolate anymore while watching my weight. So I wanted a dessert that would satisfy my sweet tooth while helping my protein intake. Protein cake was an easy answer. 

Throwing everything in the crockpot just makes life easier too. I don’t have time to stand around and bake beautiful desserts. I just need something easy, satisfying and delicious. I love that I can eat it whenever I have time and it’s warm – because O-M-G, warm cake is the BEST.

When you’re making this recipe, you can easily pick the type of protein that works best for you. I love a chocolate whey protein that is low in carbs and packs as much protein into one scoop as possible. You can use a vegan protein, whey protein or whatever you prefer. Just make sure it’s chocolate based.

Serve this directly from the CrockPot and enjoy immediately. You can top it with whipped cream or an ice cream scoop (like Halo Top). However you enjoy it, I know it’ll be an instant favorite skinny dessert. 

CrockPot Chocolate Protein Cake Recipe

Line a 4 quart or larger slow cooker with parchment paper. Using nonstick spray prep the parchment paper by liberally spraying it. 

Combine the dry ingredients, 1 1/4 cups of milk, oil, and eggs in a large mixing bowl beating on low for 1 minute.

Increase to a medium speed, continuing to beat for 2-3 minutes or until the batter is smooth and glossy.
pour the batter into the prepped slow cooker.

Add the sugar-free pudding mix and 2 cups of milk in a second mixing bowl beating on medium-low until the mixture thickens or between 3-4 minutes. Pour the pudding all over the cake batter. Do Not Stir.

Toss chocolate or carob chips on top of the pudding. Do not stir.

Place the lid on top of the slow cooker. Cook on low for 2 1/2 hours or until the top of the cake is set.

Serve immediately with whipped topping or a guilt-free ice cream option.