A Cozy, Low-Carb Breakfast Dream
Tired of the same old breakfast routine? Let the warm, inviting aroma of pumpkin spice fill your kitchen with this incredibly easy Slow Cooker Pumpkin Breakfast Bake. It’s a hearty, custard-like dish that tastes like a crisp autumn morning in a bowl. Simply mix, set, and let your slow cooker work its magic for a comforting, keto-friendly meal that’s perfect for lazy weekends or a simple holiday brunch. This recipe is designed for a medium-sized slow cooker.
Ingredients
• 1 tablespoon (15 ml) coconut oil, melted
• 1 can (15 ounces / 425g) pumpkin puree
• 1 cup (240 ml) heavy whipping cream
• 1 large egg
• 1 tablespoon (15g) vanilla or unflavored protein powder
• ½ cup (60g) chopped pecans
• ½ cup (60g) chopped walnuts
• 3 tablespoons (45 ml) sugar-free maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
Instructions
1. Grease the slow cooker by rubbing the melted coconut oil along the bottom and sides of the stoneware insert.
2. In a medium bowl, whisk together the pumpkin puree, heavy whipping cream, and egg until smooth. Stir in the protein powder, chopped pecans, walnuts, sugar-free maple syrup, cinnamon, and nutmeg until fully combined.
3. Pour the pumpkin mixture into the prepared slow cooker and spread evenly.
4. Cover and cook on LOW for 2 hours, or until the center is set and the edges are slightly browned.
5. Serve warm, on its own or with a dollop of whipped cream.
Nutritional Information
• PER SERVING: 325 CALORIES ★ FAT 31 G (86%) ★ NET CARBS 5 G (6%) ★ PROTEIN 6 G (7%)
Pro Tips
• For an extra decadent touch, top servings with a dollop of sugar-free whipped cream, a sprinkle of pumpkin pie spice, or a few extra toasted pecans.
• Don’t have pecans or walnuts? Feel free to substitute with other low-carb nuts like sliced almonds or macadamia nuts.
• To prevent condensation from dripping onto the bake, place a clean paper towel or tea towel under the lid of the slow cooker before cooking.
• This bake can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a quick and easy breakfast.
FAQ
Q: Is this pumpkin breakfast bake keto friendly
A: Yes, this recipe is specifically designed to be keto-friendly and low-carb. Each serving contains only 5 grams of net carbs, making it a perfect fit for a ketogenic diet.
Q: Can I use different nuts in this recipe
A: Absolutely. If you don’t have pecans or walnuts, the recipe suggests you can easily substitute them with other low-carb nuts like sliced almonds or macadamia nuts.
Q: How do I store leftovers of this breakfast bake
A: You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a quick breakfast.
Q: How do I prevent my breakfast bake from getting watery on top
A: To prevent condensation from dripping onto the bake, place a clean paper towel or a tea towel under the slow cooker lid before you start cooking. This will absorb the excess moisture.
