Slow Cooker German Pancake
By :Keto In an Instant Cookbook By Stacey Crawford
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This giant pancake is surprisingly low in carbs compared to traditional pancakes. It has the texture of a thick crepe, is lightly sweet, and is topped with a drizzle of melted butter and a dollop of sugar-free jam.
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Course Breakfast
Cuisine German
Difficulty Easy
Browse Category Breakfast
Duration 1-2 hours
Diet Keto, Low Carb
Cooking Technique Slow Cook
Main Ingredient Almond Milk, Eggs
Prep Time 5 minutes
Cook Time 90 minutes
Servings
6 servings
Ingredients
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup erythritol and oligosaccharide blend granular sweetener
  • 1/2 tsp baking powder
  • 1/4 tsp fine grind sea salt
  • 3 tbsp melted butter divided
  • 2 tbsp no-sugar-added berry jam
Course Breakfast
Cuisine German
Difficulty Easy
Browse Category Breakfast
Duration 1-2 hours
Diet Keto, Low Carb
Cooking Technique Slow Cook
Main Ingredient Almond Milk, Eggs
Prep Time 5 minutes
Cook Time 90 minutes
Servings
6 servings
Ingredients
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup erythritol and oligosaccharide blend granular sweetener
  • 1/2 tsp baking powder
  • 1/4 tsp fine grind sea salt
  • 3 tbsp melted butter divided
  • 2 tbsp no-sugar-added berry jam
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a large bowl, combine the eggs, almond milk, lemon juice, and vanilla extract. Whisk to combine. Set aside.
  2. In a medium bowl, combine the almond flour, sweetener, baking powder, and sea salt. Mix well.
  3. Add the wet ingredients to the dry ingredients and mix until the batter is well combined and no lumps remain.
  4. Coat the bottom of the inner pot with 1 tbsp of the melted butter and then add the batter.
  5. Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (High), adjust the mode to High or More, and set the cook time for 1 hour 30 minutes.
  6. When the cook time is complete, open the lid and insert a toothpick into the center of the pancake to check for doneness. (The toothpick should come out clean.)
  7. Remove the inner pot from the base. Using a spatula, carefully loosen the edges of the pancake from the sides of the pot and transfer the pancake to a large plate. Use the spatula to flip the pancake over so the browned side is facing up.
  8. Slice into 6 equal-sized wedges. Drizzle 1 teaspoon of the melted butter over each wedge and then top each serving with 1 teaspoon of the berry jam. Serve warm.
Recipe Notes

Tip
Use a jam that is labeled sugar-free, no-sugar-added, or stevia-sweetened, and look for varieties such as mixed berry, strawberry, blueberry, raspberry, or blackberry.

Nutrition per serving
Calories: 138
Fat: 11g
Net carbs: 3g
Protein: 5g

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