Slow Cooker Breakfast Cake 4
Slow Cooker Breakfast Cake 4

Slow Cooker Breakfast Cake




  1. Grease the ceramic insert of a 6-quart slow cooker very well, going at least ⅓ of the way up the sides. Use a solid fat like butter or coconut oil to grease.
  2. In a large bowl, whisk the pancake mix and the additional sweetener together to break up any clumps. Stir in the melted butter, eggs, water, and vanilla extract until smooth. Stir in the chocolate chips.
  3. Pour the batter into the prepared slow cooker and cook on low for 2 to 3 hours. Start checking at 2 hours. If the top and center are firm to the touch, the cake is done.
  4. Turn the slow cooker off and let cook 20 minutes or so, before cutting into pieces to serve. Serve with sugar free pancake syrup or simply top with butter and Swerve Confectioners.

Serves 10.

Slow Cooker Breakfast Cake 2
Slow Cooker Breakfast Cake
Nutrition Facts

Serving Size 89g

Servings 10

Calories 270
Total Fat 22g
Total Saturated Fat 9g
Cholesterol 100mg
Sodium 210mg
Total Carbs 26g
Dietary Fiber 6g
Sugars 1g
Swerve 7g
Protein 6g
Net Carbs: 13g