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low carb crockpot spice cake

Slow Cooker Pumpkin Pecan Spice Cake

Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Servings 10 servings


  • 1 1/2 cups raw pecans
  • 3/4 cups Swerve Sweetener
  • 1/3 cup coconut flour
  • 1/4 cup unflavoured whey protein powder,
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1/4 cup butter melted
  • 1 teaspoon vanilla extract


  • 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.


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
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