Tired of the same ho-hum breakfast? Spice it up a bit with this warm and hearty breakfast bake that will conjure up memories of crisp fall days.
SLOW COOKER SIZE: MEDIUM
1 tablespoon coconut oil, melted
1 (15-ounce) can pumpkin puree
1 cup heavy whipping cream
1 large egg
1 tablespoon protein powder
½ cup chopped pecans
½ cup chopped walnuts
3 tablespoons sugar-free maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1.Rub the sides and bottom of the stoneware with the coconut oil.
2.In a medium bowl, combine the remaining ingredients. Transfer the pumpkin mixture to the slow cooker.
3.Cover and cook on Low for 2 hours. Serve warm.
PER SERVING: 325 CALORIES ★ FAT 31 G (86%) ★ NET CARBS 5 G (6%) ★ PROTEIN 6 G (7%)