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Slow Cooker Low Carb Pumpkin Cake

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.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Calories: 112
Ingredients Equipment Method Notes

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

Equipment

  • slow cooker
  • mixing bowl
  • whisk
  • measuring cups and spoons
  • Cooking spray
  • toothpick for testing doneness

Method
 

  1. Grease your slow cooker crock with cooking spray.
  2. In a large bowl, beat the eggs, then add the remaining ingredients. Mix until well combined into a smooth batter.
  3. Pour the mixture into the greased slow cooker and spread evenly.
  4. 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.
  5. 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.