Ingredients
Wet
- 8 oz Pumpkin Puree Farmer’s Market Organic no GMO BPA-free can
- 1/4 cup Coconut oil, melted or MCT oil or real butter
- 4 eggs ours are fresh-laid so I use “large”ish ones
- 2 tsp pure vanilla extract
- 1 tsp liquid stevia extract I used vanilla
Dry
- 1.5 cup blanched almond flour Honeyville
- 1/3 cup coconut flour, sifted Honeyville
- 1/4 cup protein powder I used whey – unflavored or vanilla work well*
- 3/4 cup erythritol Pyure or Truvia work if no sugar added to them**
- 2 tsp baking powder
- 2 tsp pumpkin pie spice or citrus spice my recipies below
- 1/2 tsp Real sea salt
Topping
- 1 cup Pecans chopped
- 1/2 cup butter or coconut oil melted
- 1/2 cup coconut palm sugar
Citrus Spice - Bulk
- 1 cup dried citrus peel (zest powdered***
- 6 tbsp cinnamon
- 4 tbsp nutmeg
- 4 tbsp ginger
- 2 tbsp cloves or allspice optional
Servings: People
Instructions
Spiced Pecan Pumpkin Crock Cake
- Line a 6 qt. slow-cooker with parchment paper and grease with coconut oil. This won’t be pretty! Do your best with the parchment then cut off any portion that would stick up above the crock or cause the lid not to completely seal.
- Mix wet ingredients in a large bowl.
- Mix dry ingredients in a medium bowl making sure to break up any clumps of flours or spices.
- Combine wet & dry ingredients and pour into crock pot.
- Mix topping ingredients and sprinkle on top of cake mixture.
- Put lid on crock securely, set to low and cook for 2-3 hours.
- Test cake for doneness. When tester comes out dry remove from crock by carefully lifting parchment. Let it cool if you can!
Pumpkin Pie Spice
- This makes enough for 8 recipes at 2 t. each. Use dried, ground spices for this mixture and store in an airtight container out of direct light.
Citrus Spice
- This will fit in a pint Mason jar and makes a wonderful gift! It is delicious in baked goods, tea and mulled apple cider.
Recipe Notes
I serve this with either whipped cream, ice cream or my cream cheese frosting on top.
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