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Grease the ceramic insert of a 6 quart slow cooker well.
In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, whey protein powder, baking powder and salt.
Stir in the butter, eggs, vanilla extract, and ⅓ of the liquid until well combined. If the batter is very thick, add more liquid 1 tablespoon at a time until a thick but pourable consistency is achieved.
Pour the batter into prepared insert and sprinkle the top with the chocolate chips.
Cook on low for 2 to 2 ½ hours. It will be gooey and like a pudding cake at 2 hours, and more cakey at 2 ½ hours.
Turn the slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream or keto ice cream.