This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets.
Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer. Gradually beat in sweetener.
Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
Blend in almond flour, salt and pumpkin pie spice. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.
Number of servings: 6
Fat (g): 12
Carbs (g): 4
Fiber (g): 1
Protein (g): 5
Net carbs (g): 3