Keto Slow-Cooker Maple Pumpkin Pudding Recipe

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

1. Combine everything but the pecans and cinnamon in a mixing bowl and whisk together well
2. 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
3. Pour the pumpkin mixture into the casserole dish
4. Now put the casserole dish in your slow cooker and carefully pour water around it to within 1 inch 2 cm of the rim
5. Cover, set the slow cooker to high, and let it cook for 4 hours
6. 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
7. You can chill this or serve it warm
8. Either way, scatter those toasted pecans over each serving and dust each with just a little cinnamon
9. You can also add whipped cream if you like, but its not essential

Makes 6 servings,

1. Each with 7 g protein; 10 g carbohydrate; 3 g dietary fiber; 7 g usable carbs
2. Carb count does not include polyol sweetener in sugar-free syrup

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