If you are craving something sweet, try this easy slow cooker low carb pumpkin cake. Just mix, pour and walk away and come back to this tasty keto pumpkin snack. Top it off with whipped cream and crunchy candied pecans or just eat it plain. Either way it’s delicious! One serving has only 112 calories and 2.1g net carbs!
You might also like these mini low carb pumpkin pies!
I’ve always wanted to make a dessert in the slow cooker but I rarely make cakes or bake at all. But today I tried this slow cooker low carb pumpkin cake and it was so easy I couldn’t believe it.
I topped it with some whipped cream and my keto candied pecans to make it extra special. However without the toppings it’s only 112 calories and 2.1g net carbs and would make a great keto snack or even breakfast.
How to make low carb pumpkin cake in the slow cooker
This is my first go at a slow cooker dessert and I’m anxious to try some more because it’s so easy. You just mix, pour and come back to later to eat it!
The basis of this recipe is actually my keto pumpkin muffins that I doubled to bake in this slow cooker. The ingredients are pure pumpkin, baking powder, almond flour, eggs, spices, butter and Lakanto golden sweetener. Just mix them together and pour into a greased slow cooker.
How long to cook the slow cooker cake
Times will vary depending on your slow cooker but mine took 1 1/2 hours on high. Below you can see what it looks like when finished. You can use the tooth pick trick to make sure it’s done. Poke it in the center and if it comes out clean it’s ready.
When it’s done you can just spoon it out and eat it like a spoon bread. This would be great for a low carb breakfast or dress it up with the whipped cream and pecans for more of a dessert.
In my keto microwave mug cake recipe I also have a sugar free cream cheese frosting that might be nice for this pumpkin cake. You simply cream together cream cheese, butter, Lakanto maple syrup and Swerve sweetener.
The candied pecans are really easy to make. You just melt butter in a skillet and whisk in some sweetener and then add in the pecans. Mix well and cook for about 15 minutes. Then you have to let them cool before eating.
You can check out my sugar free candied pecans post if you want to learn more. I’m addicted to them. 😀
Well I am excited how easy this was to make this cake and I can’t wait to play around with more slow cooker desserts. The nutritional information for 1 serving of this low carb pumpkin cake is:
112 cals / 9.5g fat / 3.5g carbs / 1.4g fiber / 3.9g protein = 2.1g net carbs
Slow Cooker Low Carb Pumpkin Cake
If you are craving something sweet, try this easy slow cooker low carb pumpkin cake. Just mix, pour and walk away to come back to a this tasty keto pumpkin snack. Top it off with whipped cream and crunchy candied pecans or just eat it plain. Either way it's delicious! One serving has only 112 calories and 2.1g net carbs!
- 4 tablespoons butter, melt
- 4 eggs, beaten
- 3/4 cup blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup pure pumpkin, not pumpkin pie mix
- 1/2 cup brown sugar sweetener like Lakanto Golden or Swerve Brown
Grease your slow cooker crock with cooking spray.
In a large bowl, beat your eggs then addin the rest of the ingredients and mix until well combined.
Pour into the slow cooker and cook on high for abour 1 1/2 hours.
Cooking times may vary depending on your slow cooker. Check it after 1 1/2 hour and poke a toothpick in the center of cake. If it comes out clean it's done. If not cook for another 10 minutes and test again.
Top with whipped cream, candied pecans or cream cheese frosting. Eat it plain for a low carb sweet breakfast.