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Keto Pumpkin Crunch Cake

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A delightful keto-friendly pumpkin crunch cake bursting with warm fall flavors, perfect for slow cooking.

  • Author: recipesinc
  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Keto

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 cup almond flour
  • 1/2 cup erythritol (or your favorite keto sweetener)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup butter (melted)
  • Optional: 1/2 cup chopped pecans or walnuts for crunch

Instructions

  1. Prepare the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray or line it with parchment paper for easy removal.
  2. Mix Ingredients: In a large bowl, combine the pumpkin puree, eggs, almond flour, erythritol, baking powder, cinnamon, nutmeg, salt, and melted butter. Mix well until smooth.
  3. Add Nuts: If desired, fold in the chopped pecans or walnuts.
  4. Pour and Cook: Pour the mixture into the prepared slow cooker. Cover and cook on low for 180-240 minutes or until the center is set and a toothpick inserted comes out clean.
  5. Cool and Serve: Once done, let it cool slightly before serving. Top with whipped cream or a sprinkle of cinnamon for extra flavor.
  6. Enjoy Warm: Serve it warm for the best experience.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/keto-pumpkin-crunch-cake/