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 ½ to 3 hours, or until set and top is just barely firm to the touch.
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