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Recipe Category: Slow-Cooker
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Keto Slow-Cooker Maple Pumpkin Pudding Recipe
Ingredients
- 15 ounces (420 g) canned pumpkin
- 1 cup (240 ml) low-carb milk
- 3 eggs
- 1/4 cup (60 ml) sugar-free pancake syrup
- 1/2 cup (12 g) Splenda
- 1 tablespoon (5.1 g) pumpkin pie spice
- 1/2 teaspoon maple flavoring
- 1/2 cup (65 g) chopped pecans- toasted
- cinnamon.
Method
- Combine everything but the pecans and cinnamon in a mixing bowl and whisk together well
- Spray a 1 1/2-quart 1 4-L casserole dish or other heat-proof dish that fits into your slow cooker with nonstick cooking spray
- Pour the pumpkin mixture into the casserole dish
- Now put the casserole dish in your slow cooker and carefully pour water around it to within 1 inch 2 cm of the rim
- Cover, set the slow cooker to high, and let it cook for 4 hours
- When the times up, turn off the pot, uncover it, and let the whole thing cool until you can remove the casserole dish without scalding your fingers
- You can chill this or serve it warm
- Either way, scatter those toasted pecans over each serving and dust each with just a little cinnamon
- You can also add whipped cream if you like, but its not essential
Makes 6 servings,
- Each with 7 g protein; 10 g carbohydrate; 3 g dietary fiber; 7 g usable carbs
- Carb count does not include polyol sweetener in sugar-free syrup
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