Keto Pumpkin Custard in a bowl with whipped cream

Low-Carb Slow-Cooker Pumpkin Custard

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.

Course Dessert
Cuisine American, low-carb
Keyword Keto crustless pumpkin pie, keto pumpkin custard, Keto pumpkin dessert, keto pumpkin recipe, Keto Thanksgiving dessert, low carb pumpkin dessert, low carb pumpkin recipe, low carb pumpkin recipes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 183 kcal
Author Annissa Slusher



  1. Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. 

  2. Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in. 

    Mixing the dry ingredients.
  3. Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.

    Mixing the dry ingredients for pumpkin custard.
  4. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. 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.

    Combining wet and dry ingredients for the pumpkin custard.
  5. 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.

    How to cover custard for slow-cooking.
  6. 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. 

    Baked Pumpkin Custard
  7. Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.

Recipe Notes



Nutrition Facts
Low-Carb Slow-Cooker Pumpkin Custard
Amount Per Serving (1 slice)
Calories 183 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 144mg48%
Sodium 99mg4%
Potassium 50mg1%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 152%3%
Vitamin C 1%1%
Calcium 6%1%
Iron 7%39%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.