Something about the month of September gets me longing for cooler weather, and all the foods associated with it. Unfortunately, here in Miami, FL we are still in the height of summer .Apparently we didn’t get the memo that its fall, but a girl can still imagine. A pumpkin cake/bread made in a slow cooker makes me feel it’s fall even in 90 degree plus weather.
Low Carb Pumpkin Spice Cake/Bread
1 1/2 cups almond meal
1 1/2 cup swerve sugar substitute or other equivalent
1/3 cup coconut flour
1/4 cup unflavored whey protein powder
1 cup of coconut milk
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp. of pumpkin spice
1/4 tsp. salt
1 1/4 cup pumpkin puree
4 large eggs
1/4 cup butter, melted
1 tsp. vanilla extract
1/4 cup of slivered almonds to top the cake with (optional)
Low Carb Cream Cheese Frosting
4 oz of softened cream cheese
2 tablespoons of softened unsalted butter
1/4 of powdered swerve ( a sugar substitute for confectioners sugar
1/2 tsp. of vanila
Mix the softened butter and cream cheese then add the vanilla and powdered sugar sub. Combine well. Spread on individual slices. Keep it stored in the fridge. Enjoy!
- Grease the liner of 6 quart slow cooker.
- In an electric mixing bowl combine the almond meal, coconut flour, whey protein powder, sweetener, baking powder, spices and salt.
- Stir in pumpkin puree, eggs, butter, coconut milk and vanilla until well combined. Spread into the prepared slow cooker and set to low. Top with slivered almonds (optional) Cook 2 1/2 hours, or until set. Serve with my cream cheese spread. Enjoy!
Read more about the recipe that inspired mine here.