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 1/2 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