Delicious low carb pumpkin spice cake cooked in a slow cooker. Made with pecan meal for a wonderful fall treat.
You had to know this was coming, right? I mean, surely you had to know. After the wild success of my low carb slow cooker chocolate cake, you just had to know that I was going to experiment and try to come up with other low carb slow cooker cake recipes. And given that it’s September and slowly, perhaps imperceptibly, there is just a bit more of chill in the air every morning, you had to know that the next attempt at a slow cooker cake was going to be pumpkin. It HAD to be pumpkin! Please tell me you knew this. Or at least suspected it very strongly.
Even while it was still mid-August, I was scheming on this one. Actually, I believe I began thinking about almost from the moment I tasted my slow cooker chocolate cake. I just knew that this way of cooking cake had some serious possibilities and I’d better make the most of it. There’s just something about the way the slow cooker holds in moisture while gently heating everything through. You would think that the moisture content would overwhelm and you’d end up with a goopy mess but you don’t. Somehow I got the proportions right with the chocolate cake and I was determined to see if I could do it again with something like pumpkin. Since pumpkin contains moisture itself, I had to consider how to adjust the other ingredients.
One reader who tried the chocolate cake said that she messed it up twice and left her slow cooker on too long and it still turned out well. It would appear to be a very forgiving recipe, as long as you have a decent slow cooker. I was fortunate enough to receive a Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker recently to review and it has been a dream to work with. And in a few days, I am delighted to say that I will be hosting a giveaway for this same slow cooker for my readers. I was asked to contribute a recipe for a slow cooker cookbook in benefit of The Second Harvest Food Bank and Hamilton Beach kindly signed on as one of our sponsors. I will be giving away a few copies of that gorgeous book as well, so stay tuned.
I will say that this slow cooker pumpkin cake recipe is as good as I hoped it would be, but I can’t quite decide if it’s cake or if it’s bread. It could be either, really, depending on how you treat it after it’s baked. A dollop of lightly sweetened whipped cream and you’ve got yourself a lovely low carb pumpkin dessert. But warm it up and spread a pat of butter on it in the morning and you’ve got yourself a wonderful fall breakfast. Either way, it’s delicious and you know there will be other low carb slow cooker recipes coming!
Slow Cooker Pumpkin Pecan Spice Cake
Delicious low carb pumpkin spice cake cooked in a slow cooker. Made with pecan meal for a wonderful fall treat.
Ingredients
- 1 1/2 cups raw pecans
- 3/4 cup Swerve Sweetener
- 1/3 cup coconut flour
- 1/4 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup pumpkin puree
- 4 large eggs
- 1/4 cup butter, melted
- 1 tsp vanilla extract
Instructions
- 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.
Recipe Notes
Serves 10. Each serving has 10.03 g of carbs and 5.61 g of fiber. Total NET CARBS = 4.42 g.
Food energy: 344kcal Polyunsaturated fatty acids: 8.02g Total fat: 30.38g Calories from fat: 273 Cholesterol: 87mg Carbohydrate: 10.03g Total dietary fiber: 5.61g Protein: 8.26g
RELATED POSTS
Pumpkin Spice Cake with Brown Butter Frosting
Well I was certainly hoping you would make a pumpkin version, In fact for the past few days I have been scouting pinterest hoping one would pop out …I love, love your chocolate slow cooker version. Going to make this today for sure! Thanks
I happen to have pecan meal on hand … how much would I use for this? I can’t wait to try it! Thanks!
I think you could do about 1 1/4 cups of pecan meal.
If I halve the recipe can I cook it in my small 1.5 quart slow cooker? Maybe quarter the recipe?
I think so. People did it with the chocolate cake and it worked. It may take longer to bake, because it will still be a lot for that size of slow cooker.
I don’t have a slow cooker, but my oven has a slow cook feature. What size pan should this cake be cooked in?
I’m wondering if you would make a suggestion for those who want to avoid Protein powder? I tend to cook with almond flour, coconut flour, etc. But no processed whey powder. I guess I’m asking what the whey powder does and perhaps I can adapt the recipe with whole food that do the same? Your knowledge would help me a lot. Thank you!
The whey powder replaces the dry protein in wheat flour (gluten is a protein), so it mimics gluten in helping things rise and hold their shape. If you skip it, you will find your cakes and such will “fall” more after cooling. They will, of course, still taste amazing. But you could use powdered egg whites (also called meringue powder, just make sure it’s not sweetened), which really is just egg whites dehydrated to a powder.
I used 2 tbsp of Great Lakes kosher gelatin in place of the protein powder in the chocolate cake and will do it again for this one. It rose nicely and didn’t sink after cooling.
Very helpful to know!
Did you use the green or orange can? Great idea…
Could I use silicone cupcake forms in my slow cooker? I need to make some individual desserts for a ladies’ social next week, and a full cake requiring forks won’t do.
I think it’s worth a try, although I haven’t done it myself.
You read my mind! Thank you! I tried the Cinnamon Roll Cake last week in the crock pot and it was unbelievable, it lasted a whole day and a half….haha. Thank you so much for all of these wonderful recipes…you are the best!
Oh wow, Glad you tried the cinnamon cake in there!
How do you get it out of the slow cooker in one piece?
If you use parchment, you can lift it out after it’s cooled. If you don’t, you have to cut it in the slow cooker.
I would have never thought o add whey protien powder.
It helps make it rise.
Can this be made with almond meal instead of pecan meal? I don’t think I have enough pecans!
Yes, I am sure it could. Only do about 1 1/4 cups of almond meal though.
Could you use a different, non nut flour and still keep it low carb? Like coconut flour? I have never tried any of them so I dont know. The hubs is allergic to all nuts.
Is he allergic to sunflower seeds? I just used sunflower flour for the first time in some cookies and it worked really well. I used this brand: http://www.amazon.com/gp/product/B00EQB5A9A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00EQB5A9A&linkCode=as2&tag=aldaidrabfo05-20&linkId=VS4QS26SEZ4V62LZ
That sounds delish! Thanks for the recipe.
I’m relatively new to your site and notice you often have whey protein in your recipes. Is this necessary for the recipes or just to add protein content? If necessary for the taste/texture, are there any alternatives? Thanks!
Gluten is a protein and in its absence, you need a dry protein to help things rise and hold their shape (part of what gluten does). But you can use hemp protein or even powdered egg whites.
Do I need to drain/dry the pumpkin?
No, not for this recipe.
Hi Carolyn – I see someone asked about using almond flour instead of pecan meal. Do you think that hazelnut flour could be subbed for the pecan flour as well? I have a bag of Bob’s here and would like to use it. Also, any idea if I could use coconut oil or another oil instead of butter? Would it be a one-to-one sub or do you think I need to adjust the amount? Thanks!
I think hazelnut meal would be fine and coconut oil should work in the same amounts. It may leach out a bit during baking, but it usually reabsorbs.
I made with hazelnut meal (1 1/4 cup), tasted great. Added 1/4 cup almond milk, (my coconut flour might be more absorbent) ,cooked in an 8-inch greased cake pan set on trivet in 4qt cooker. Sprinkled top with chopped pecans before cooking 3+ hours
Well when I saw this I just had to make it! I am so glad I did!! Incredible, Delicious, Fantastic! We all loved the flavors of the pumpkin and the spice. Just wondering how did you get your cake square? I was lucky to get mine out in one piece YaY! Thank you Carolyn you are incredible! Keep em coming 🙂
My cake wasn’t square, actually. My slow cooker is oval shaped and I just cut a piece from on side that had one curved edge, plus 2 straight edges from cutting.
Tah Dah!! You’ve done it again – more genius exploits in the kitchen! (Incidentally I tried your choc cake recipe and left out the chocolate because I’m allergic to it. Just added a bit more vanilla. Cake turned out perfectly. So good in fact that it didn’t last the day – hubby ate it all!) Can’t wait to try this one. I think it will become my “Pumpkin Pie” offering for Thanksgiving. Thanks so much for this.
Carolyn, any ideas on pan size, oven temperature, and cook time if I go rogue- I don’t have a slow cooker but this recipe looks amazing!!
Hmmmm. I think a square 8×8 or 9×9 at 325F, but as to how long, you’re going to have to watch it and see. Start with 20 minutes and work up from there. You may even want to put a pan of water in the oven too, for a more moist heat while it bakes.
Very forgiving recipe! I used almond flour and then put a few pecans on top, left in slow cooker probably an hour or two too long on “keep warm” and it is still delish! Thanks carolyn! I was wondering if you’ve ever made a “spice cake” like the Duncan hines box mix I used to love!
I’d have to see the box…do you have a link?
http://www.duncanhines.com/products/cakes/signature-spice-cake-mix/ I think this should work…enjoying my last piece of pumkin spice cake with a dab of butter now!
Carolyn, I want to say thank you, not only for your great recipes, (which are never disappointing!) but also for your caring and individual responses to questions. I am often frustrated when other food bloggers answer a question with “that might work” or “let me know if you try it” without giving any real answer to a legitimate question about a recipe they’ve offered. I really appreciate that you care enough about your readers to answer questions and to be genuinely helpful! Keep up the good work and thank you for all you do to help the low-carb, seeking-better-health community!
YES!! I agree Pam, and appreciate the timely and thoughtful responses also!! Thanks again Carolyn!
You’re welcome, Pam. Sometimes I do have to say “I don’t know, that might work but I can’t be sure” because it’s true. I make my recipe with certain ingredients so it is guesswork when someone wants a substitute, but I try to make suggestions.
Carolyn, This is a wonderful recipe, thank you. I inadvertently added too much pumpkin, but no harm! I did divide the batter/dough in half, and baked two round layers in my smaller, round slow cooker (the “original” kind). It took a little bit longer because of the extra pumpkin, but came out amazingly well. I frosted it with a buttercreamcheese icing, and it’s simply amazing (wish I could post a photo…). Science and art meet in your kitchen with fabulous results! Thank you, thank you, thank you!
Hey, if you took a photo, you can send it to me by email. I’d love to post it on my Facebook page! alldayidreamaboutfood@gmail.com
Hi Carolyn,
Thanks for this delicious recipe, it turned out great! It was so moist and flavorful it almost melts in your mouth when it is warm. Also tastes great cold, I felt like I was eating a piece of pumpkin pie. I so look forward to each new recipe that you post and always feel confident when I try them that they will always turn out great.
Thanks so much, Margaret!
Hi Carolyn, this recipe sounds really yummy. Do you think I put all the batter into paper muffin cups and just make cupcakes (easier portion control) ?? Would you suggest 325 or 350 degrees. Thanks .
I made this today and used 1 1/4 cup Trader Joe’s cashew flour in place of the ground pecans. I have a slow cooker that heats rather hot, so after just under 2 hours it was done! Beautifully moist and oh, so good! It’s like a blend of cake and pumpkin pie. Thanks so much for all the work that must go into creating these recipes. I’ve never been disappointed with any of yours that I’ve made.
Thats really good to know. My cp runs hot as well and I was wondering the time. Ty.
Hi Carolyn, I was wondering how many ounces are in the can of pumpkin puree? Thanks!
Typically about 15 ounces.
I made this yesterday with three substitutions: Nutiva hemp protein powder, Earth Balance vegan spread (not butter), and Bob’s Almond meal. It has great flavor! But, it’s a little bit grainy in texture. Also, the outer part got more done and was kind of crumbly, the inner part was more moist and almost like pound cake. Hmmmm… But, I still loved the flavor. 🙂
I followed these directions to the letter, and it didn’t cook properly. The outer edges were burned and the inner area was uncooked. I recooked that area in the regular oven, and that worked. This was not worth all afternoon either. Not that tasty. Sorry to be Debbie Downer…
Wondering if your slow cooker is to blame here.
Just a quick question — when I entered the ingredients into a recipe nutrition calculator, I came up with a significantly higher carb count. Since the whey protein I used had only 2g carbs for the entire 1/4 cup, it wasn’t from that. I’m wondering if it’s from the Swerve. Do you count the carbs from swerve in the final total? I’m new to low carb baking and not sure if I should or not.
Thanks!!
Nope, I don’t count the Swerve and you can see that on my nutritional disclaimer. It doesn’t affect my blood glucose at all, a fact which I have tested over and over again.
And if it doesn’t affect your blood sugar, then your body isn’t utilizing it as something you’ve ingested, so you don’t need to count it nutritionally. Makes sense. I’m pretty new to all this. I try and count total carbs, as opposed to net, in regards to things like fiber, to err on the side of caution since I’ve read there are some who don’t believe in the whole net carbs argument. But it makes sense with the swerve. Do you count the carbs in granular Splenda or other sweeteners? Thanks for helping out a newbie!
The carbs in granular splenda come from bulking agents like maltodextrin. For many, they do raise blood sugar a little so I would count them (I don’t use Splenda at all). Xylitol raises my sugar a little so I count half the carbs for that.
Thanks so much for the replies and all the info!
Can I substitute Almond Flour?
For the pecans? Sure.
How much almond flour?
Made it and Love it! I enjoyed spreading a light cream cheese on mine. Perfect Fall flavors and the convenience of my slow cooker!!
This is amazing and is now my favorite low carb dessert/breakfast! I followed the recipe as is except for the swerve. I can’t eat very much swerve 🙁 so I subbed some of it with liquid stevia, and it turned out great! The amount of spices is perfect and tasted wonderful with the pecans. Thank you!!!
Glad you found a way to make it work for you!
Made this recipe today and it was amazing! My slow cooker was busy making dinner, so I used an 8×8 pan in the oven at 325F and kept an eye on it. Ended up taking about 28 min in my oven. I also used less swerve than suggested because we ran out and used vanilla whey powder (which has some sweetness of its own) and it turned out perfect. Thanks for sharing this great recipe!
Good to know about the oven! Thanks!