Blend the Keto Chow with the heavy cream, coffee, and melted butter.

Pour into a crockpot and add the shirataki rice, riced cauliflower, sweeteners, and sea salt and stir until everything is well mixed.

While stirring the mixture with one hand, lightly sprinkle the konjac flour evenly over the surface and mix well.

Put the lid on the crockpot, set to low, and cook for six hours.

Spoon into serving bowls and sprinkle with toasted almonds.