The GUILT-FREE Slow Cooker Low Carb Pumpkin Cake
This easy Slow Cooker Low Carb Pumpkin Cake is the perfect keto-friendly fall dessert! Just mix, pour, and walk away to return to a tender, warmly spiced pumpkin cake that’s only 112 calories and 2.1g net carbs per serving. Top it with whipped cream or candied pecans for an extra treat—or enjoy it plain for a satisfying low-carb snack.
Servings: 10 slices
Calories: 112kcal
Equipment
- slow cooker
- mixing bowl
- whisk
- measuring cups and spoons
- Cooking spray
- toothpick for testing doneness
Ingredients
- 4 tablespoons butter melted
- 4 eggs beaten
- 3/4 cup blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup pure pumpkin puree not pumpkin pie mix
- 1/2 cup brown sugar substitute such as Lakanto Golden or Swerve Brown
Instructions
- Grease your slow cooker crock with cooking spray.
- In a large bowl, beat the eggs, then add the remaining ingredients. Mix until well combined into a smooth batter.
- Pour the mixture into the greased slow cooker and spread evenly.
- Cook on HIGH for about 1½ hours. Check doneness by inserting a toothpick into the center—it should come out clean. If needed, cook an additional 10 minutes.
- Serve warm or chilled. Top with whipped cream, candied pecans, or cream cheese frosting—or enjoy plain for a low-carb breakfast or snack!
Notes
Tips:
• Cooking times can vary by slow cooker—start checking at 1½ hours.
• For an extra-decadent version, drizzle with sugar-free cream cheese frosting.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• To reheat, microwave individual slices for 15–20 seconds.
• Cooking times can vary by slow cooker—start checking at 1½ hours.
• For an extra-decadent version, drizzle with sugar-free cream cheese frosting.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• To reheat, microwave individual slices for 15–20 seconds.