Prep time: 15 minutes
Cook time: 3 hours
Makes 8 bars
5 tablespoons butter, softened, divided
¾ cup unsweetened shredded coconut
½ cup almond flour
¼ cup granulated erythritol
1 (28-ounce / 794-g) can pumpkin purée
1 cup heavy (whipping) cream
1 ounce (28 g) protein powder
1 teaspoon pure vanilla extract
4 drops liquid stevia
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch ground cloves
To Make the Crust:
Lightly grease the bottom of the crock pot insert with 1 tablespoon of butter.
In a small bowl, combine the coconut, almond flour, erythritol, and the remaining butter, stirring until the mixture forms coarse crumbs.
Press the crumbs evenly into the bottom of the insert to create a crust.
To Make the Filling:
In a medium bowl, mix together the pumpkin, heavy cream, eggs, protein powder, vanilla, stevia, cinnamon, ginger, nutmeg, cloves, and salt until thoroughly blended.
Spread the filling evenly over the crust.
Cover the crock pot and cook on low for 3 hours.
Uncover and let the dessert cool for 30 minutes. Then transfer the insert to the refrigerator and chill for about 2 hours until completely set.
Cut the chilled dessert into squares and store them in a sealed container in the refrigerator for up to 5 days.