This Pumpkin Cobbler in the Crock Pot is a tasty low-carb dessert that is perfect for people who are on the keto diet. It is simple to make and a comforting treat for any event.
Ingredients: 2 cups canned pumpkin puree. 1 cup almond flour. 1/2 cup erythritol or preferred low-carb sweetener. 2 teaspoons pumpkin pie spice. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/4 cup heavy cream. 1 teaspoon vanilla extract. 1/2 cup chopped pecans optional.
Instructions: In a mixing bowl, combine pumpkin puree, almond flour, erythritol, pumpkin pie spice, and salt. In another bowl, mix melted butter, heavy cream, and vanilla extract. Stir the wet ingredients into the pumpkin mixture until well combined. Spray the crock pot with non-stick cooking spray. Spread the pumpkin mixture evenly into the crock pot. Sprinkle chopped pecans on top if desired. Place several paper towels between the lid and the crock pot to absorb excess moisture. Cover and cook on low for 3-4 hours or until set. Serve warm, optionally with whipped cream or low-carb vanilla ice cream.
Prep Time: 15 minutes
Cook Time: 180 minutes
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