In search of a wonderful fall treat? Then this slow cooker keto pumpkin spice cake is just the way to go! Perfect to share with the whole family.
This delicious and low carb pumpkin spice cake is made with pecan meal in the slow cooker and the result is a moist and reach peace of heaven.
Grease the ceramic liner of 6 quart slow cooker or line with parchment paper.
In a food processor or high-powered blender, grind pecans until they resemble coarse meal (careful not to turn them into butter). Transfer to a bowl and whisk in sweetener, coconut flour, whey protein powder, baking powder, cinnamon, ginger, cloves and salt.
Stir in pumpkin puree, eggs, butter and vanilla until well combined. Spread into prepared slow cooker and set to low. Cook 2 1/2 to 3 hours, or until set and top is just barely firm to the touch.
Ingredients
Directions
Grease the ceramic liner of 6 quart slow cooker or line with parchment paper.
In a food processor or high-powered blender, grind pecans until they resemble coarse meal (careful not to turn them into butter). Transfer to a bowl and whisk in sweetener, coconut flour, whey protein powder, baking powder, cinnamon, ginger, cloves and salt.
Stir in pumpkin puree, eggs, butter and vanilla until well combined. Spread into prepared slow cooker and set to low. Cook 2 1/2 to 3 hours, or until set and top is just barely firm to the touch.