Description
A fluffy and delicious keto-friendly hotcake recipe made in the crockpot for a stress-free, low-carb breakfast. Perfect for meal prep, sugar-free diets, and gluten-free eating.
Ingredients
- 1 cup almond flour (adds a nutty, low-carb base)
- ¼ cup coconut flour (for structure and moisture absorption)
- 2 tablespoons sugar-free sweetener (monk fruit, erythritol, or stevia)
- 1 teaspoon baking powder (for fluffiness)
- ¼ teaspoon salt (enhances flavor)
- 3 large eggs (binds ingredients and keeps texture light)
- ½ cup unsweetened almond milk (or coconut milk for a richer taste)
- 1 teaspoon vanilla extract (adds warmth and depth)
- ½ teaspoon cinnamon (optional, but enhances flavor)
- Butter or coconut oil (for greasing the crockpot)
Instructions
Step 1: Prep the Crockpot
- Grease the crockpot generously with butter, coconut oil, or ghee to prevent sticking.
- For easy cleanup, line it with parchment paper.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, sugar-free sweetener, salt, and cinnamon.
- Stir until evenly blended.
Step 3: Whisk Wet Ingredients
- In another bowl, whisk together eggs, almond milk, and vanilla extract until smooth.
Step 4: Combine Wet & Dry
- Slowly pour the wet mixture into the dry ingredients, stirring gently until smooth.
- The batter should be thick but pourable.
Step 5: Cook in the Crockpot
- Pour the batter into the greased crockpot and spread evenly.
- Cover and cook on Low for 2-3 hours (or until a toothpick inserted in the center comes out clean).
Step 6: Cool & Serve
- Let the hotcakes cool in the crockpot for 10 minutes before removing.
- Slice into portions or use a round cutter for picture-perfect servings.
Notes
Notes
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to a month.
- Reheating: Warm in the microwave or toaster oven for best results.
- Dairy-Free Option: Swap butter for coconut oil and use coconut milk instead of almond milk.
- Make it Sweeter: Add sugar-free chocolate chips or a drizzle of keto maple syrup.
- Prep Time: 5 minutes
- Cook Time: 2-3 hours
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: Keto