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!
- 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
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Grease the ceramic liner of 6 quart slow cooker or line with parchment paper.
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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.
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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.
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
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