Slow Cooker Breakfast Cake
- 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.
- 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.
- 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.
- 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.
Serving Size 89g
|Total Fat 22g|
|Total Saturated Fat 9g|
|Total Carbs 26g|
|Dietary Fiber 6g|
|Net Carbs: 13g|
Leave a Comment
Your email address will not be published. Required fields are marked.
Please allow time for our team to review this message. Once approved, we will post the message here. Please check back soon.