Crock Pot Sugar-Free Pumpkin Pie Bars
Servings 16 bars
Calories 169kcal
Ingredients
Crust
- ¾ cup unsweetened shredded coconut
- ¼ cup unsweetened cocoa powder
- ½ cup raw sunflower seeds or sunflower seed flour
- ¼ teaspoon salt
- ¼ cup Swerve confectioners
- 4 tablespoons unsalted butter softened
Filling
- 1 can pumpkin puree
- 1 cup heavy cream
- 6 eggs
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon liquid stevia
- Optional: ½ cup sugar-free chocolate chips such as the brand Lily's
Instructions
Crust
- Place all ingredients for the crust in a food processor and process until fine crumbs.
- Grease the bottom of a slow cooker.
- Press the crust mixture onto the bottom of the slow cooker as evenly as possible.
Filling
- Add the filling ingredients to a stand mixer and blend until combined well.
- Stir in or top filling with optional chocolate chips if desired.
- Pour mixture onto the crust.
- Cover and cook on low 3 hours.
- Uncover and let it cool 30 minutes then refrigerate the entire slow cooker for at least 3 hours.
- Slice and serve with sugar free whipped cream!
Notes
Net Carbs: 4g
Brenda's Notes:
- Nutritional information is not including chocolate chips.
- If you don't have cinnamon liquid stevia you can use vanilla or plain will work as well.
- Our youngest has a tree nut allergy so I use sunflower seeds in many recipe. This can be replaced with almond flour if you desire.
- This recipe was first published in November 2014 and updated with video in November 2019.
Nutrition
Serving: 1bar | Calories: 169kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 142mg | Potassium: 142mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4529IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg