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This warm-from-the-crock-pot breakfast dish is high in protein and good fat as well as being classic coffeecake — a grain-free version. Serve with cream cheese frosting or pour cream or raw milk over it … like bread pudding porridge! Grain-free Crock Pot Cinnamon Roll Coffeecake is great for GAPS, Primal, Low-Carb and Keto diets. (AIP, egg-free friends, here’s a wonderful coffeecake for you!)
How Grain-free Crock Pot Cinnamon Roll Coffeecake cooks
This slow-cooker treat can be made the same day you intend to eat it: It takes 2 hours on low heat to cook slowly. Or place your Crock Pot on low overnight for 2 hours, allowing it to turn off or to the Warm setting. It’ll be ready the next morning for breakfast, filling your home with lovely smells of cinnamon and butter and sweet bread.
The cooking process
Here’s how the easy process goes:
- The night before, you whip up two concoctions, one in a blender, one in a small bowl. You layer the recipes in a greased crock pot and place the no-fuss heat on Low (for 2 hours).
- You make one more treat, the quick one-bowl frosting. Put it in the fridge and go to bed.
- The next morning your house smells like a bakery and there is NO work as you serve this gooey pudding bread to your fans/family.
Bonus: the cream cheese frosting has probiotics if you use a cultured product.
Yes, this sweet buttery dish is good for you, yet tastes like a wholesome dessert.
Grain-free Crock Pot CINNAMON ROLL COFFEECAKE (Paleo, Keto, GAPS)
Equipment
- Crock Pot or other slow cooker
Ingredients
Coffeecake Batter
- 10 eggs
- ¾ cup coconut flour
- ½ cup butter melted and cooled
- ½ cup flax seed meal
- ¼ cup honey for GAPS/Paleo; for KETO: use favorite low-carb sweetener like Monkfruit Sweetener (see link in Recipe Notes)
- 1 Tablespoon gelatin see link and discount code in Recipe Notes below
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda sifted
Cinnamon Syrup Layer
Cream Cheese Frosting
- 8 ounces cream cheese cultured, room temperature
- ¼ cup honey for GAPS/Paleo; for KETO: use favorite low-carb sweetener like liquid Allulose
- ½ teaspoon vanilla extract
Instructions
- Grease the Crock Pot, using about 1 T. butter or rendered animal fat.
- Combine the following ingredients in high-powered blender: eggs, flour, butter, honey (or low-carb sweetener), gelatin and vanilla. Blend 20-25 seconds. Scrape down the sides and pulse as needed.
- In a small bowl sift together flax seed meal and baking soda. Turn on blender and add flax soda mixture. Blend 10 seconds. Set aside.
- Combine syrup ingredients in a small bowl, whisking until mostly blended. Set aside.
- Place cream cheese frosting ingredients in food processor or mixer. Process, pulsing, scraping down the sides of the mixing bowl as needed, until well blended, about 30 seconds total. Refrigerate.
- Layer batter and syrup: pour 1 cup batter into bottom of crock pot, spreading it evenly. Top with ⅓ cup drizzled syrup. Repeat layers finishing with almost a full cup of the syrup.
- Set Crock Pot on Low heat for 2 to 2-½ hours. The coffeecake is ready when a toothpick inserted in the center comes out clean or with dry crumbs adhering.
- Serve using a large spoon, plating each piece upside down, so the moistest, gooiest side is facing up. Top with dollops of cream cheese frosting. Or pour warm cream over the top, or cultured cream, or sweetened warm coconut cream.
Notes
Find low-carb/Keto Monkfruit Sweetener HERE.
Find low-carb/Keto *Liquid* Sweetener HERE.
Find grass-fed, pesticide-free! gelatin HERE. Use code BEAUTIFUL10 at checkout for 10% off your entire order.
The nutritional data below is for the Keto version of this recipe.Nutrition
LOOKING FOR THE PERFECT, SHALLOW, OBLONG CROCK POT?
THIS SHAPE AND SIZE IS VERSATILE — EXCELLENT FOR LASAGNA, ROASTS, STEWS AND YES, CINNAMON ROLL COFFEECAKE! Find it HERE
Emily @ Recipes to Nourish says
This sounds amazing! I love that you can make it in a crock pot + the cream cheese frosting … one of my favorite things! Have this one pinned for when i get a crock pot again.
Megan Stevens says
Yay!! Good things to come! <3
Tash @ HolisticHealthHerbalist says
This looks really good! I love that it’s grain free too! My fiance would love these <3
Megan Stevens says
Thanks, Tash!
Rachel says
Gooey, cinnamon-y bread pudding seems like the perfect thing on this gloomy weekday morning!
Megan Stevens says
Yes! Definitely makes a morning suddenly happy!
Andrea Kessel Fabry says
Megan, I have my new holiday breakfast! As a GAPS family this has absolutely everything we can eat and my kids will love it! Thank you!
Megan Stevens says
Oh, so delighted!!!
naturalfitfoodie says
Another wonderful recipe Megan! I may just have to get myself a crock pot.. 😉
Megan Stevens says
Thank you! You will love it for your bone broth too! Then the hardest dilemma is how to free it up. I’m at the point where I think I need two crockpots, LOL.
Jody Goddard says
This sounds delicious, but unfortunately my family cannot tolerate flax seeds. Do you know of anything that work well as a substitute?
Megan Stevens says
Jody, can your family tolerate chia seeds? If so, you can make a meal by blending them in the blender and use that….
Tobi Mackey says
This looks wonderful! Any thoughts on time and temp to bake it in oven?
Megan Stevens says
Hi Tobi, I would recommend 325 degrees Fahrenheit. The time will depend on your baking dish. This is a BIG recipe; so it will more than fill a 9×13″ pan. It will be done when the center is puffed and a toothpick inserted in the center comes out clean or with dry crumbs adhering. 🙂
Mary Diane says
Sounds good for dessert!
Megan Stevens says
Yes! Filling, which is why I like it for breakfast; but small portions for dessert would work. If so, it will feed many! This recipe makes 8 BIG portions, so easily 12 smaller ones.
Allison Thomas says
What size crockpot did you use?
Megan Stevens says
I have a big oblong one! So the slightly smaller round crock pots create a taller cake. How about you? Are you concerned about this issue or did you already make the recipe? I’d love to hear your experience.
Aleta Lafferty says
This was delicious and my non-GAPS guests loved it too. Also very easy to make!
Megan says
Oh thanks, Aleta! I always love hearing back from someone AFTER they’ve made a recipe, so helpful!! 🙂
Megan Stevens says
Yay, Aleta, thanks for sharing!!
Elizabeth says
I’ve made this twice now – it doesn’t seem to have enough cinnamon topping so I doubled it this time. It is so delicious! Thank you 🙂
Megan Stevens says
Oh, cool! I love your boldness! Good for you. I should try that too, wow! Thanks for sharing!!
Amber says
Is there any way to cook this on high the morning of? My crock pot doesn’t automatically shut off (it’s 13 years old), so I can’t cook overnight; and 2 1/2 hrs is a long time to wait for breakfast in the morning… Thanks!
Megan Stevens says
I wouldn’t do high because I’m afraid the bottom would get too dark. You could start it on high for 30 minutes? and then turn it to low after that, maybe, which would at least shorten the overall cooking time. Good luck if you try it! 😉
Amber says
Well my kids woke me up early this morning (Sat) so I turned on the crockpot at 6:30, and it was ready at 9 on low. (I prepared it before bed last night.) 🙂 ‘Twas delicious!
We are dairy-free, so I substituted expeller-pressed coconut oil for the butter, and doubled the amount of cinnamon in the cinnamon syrup layer. For the cream cheese frosting, I made a dairy-free “cream cheese” frosting with cashews in the blender (from: http://www.theconsciouskitchen.com/2013/03/perfect-vegan-carrot-cake-with-cashew-cream-cheese-frosting/). The breakfast was a hit with the whole family! Thanks for the recipe!
Megan Stevens says
Oh, so glad! LOVE the photo! It looks delicious and I love the variations you did! Thanks for sharing!! 🙂
Rachel says
Oh wow, this recipe looks amazing! I can’t wait to try it…my husband LOVES cinnamon rolls!
Megan Stevens says
Great; enjoy! 🙂
Evlyn Llanos says
hi meg . would love to make this but can’t afford the gelatin. any suggestions? thanks
Megan Stevens says
You can leave the gelatin out! 🙂 Happy day. 🙂
Crystal Baker says
What if anything can I sub the eggs with?
Megan Stevens says
I’m afraid that in this recipe they are needed. There are too many to sub them out. Sorry! 🙂
KarenRG says
Can I mix the cinnamon syrup butter mixture together and leave at room temp overnight? I am trying figure out ways speed up the cooking in the morning. I don’t want all of the ingredients in the crock pot overnight in the refrigerator. The crock pot itself is mainly what I want to keep at room temp. Also, I want the cinnamon mixture to pour in the morning.
Megan Stevens says
Yes! You may just need to melt it again, if your house gets cool at night.
Julie says
Hi, you have lakanto listed as a sugar one-to-one replacement… lakanto is part erythritol in part monk fruit so you’re saying that combination is still a one-to-one sugar substitute?
Judy Morin says
Have you tried “Monkfruit in the Raw”? I try to avoid erythritol – too metallic a taste. The Monkfruit in the Raw only contains monk fruit and maltodextrin.
Dissolves easily and leaves no aftertaste.
Megan says
I haven’t, but please let us know if you do.
Kassia says
Hi Megan!
Have you ever tried this in the instant pot?
Megan says
Hi Kassia!, no, but if you try it, I think you’d need to half the recipe, because it’s quite big, and would be perhaps too deep of a cake/too much batter for the IP. I like the idea, though. Let us know if you do! 🙂
Dorothy says
We love cinnamon rolls, so this would be a hit at our house! I wonder if it would work in the Instant Pot? Would it be possible to use parchment paper to line a crock pot or instant pot? I’m concerned about lead in the crock pot and possibly things leaching out of the IP liner because of scratches. I suppose I could try it in the oven too. Thanks for a sweet breakfast idea!
Megan says
Hi Dorothy, I haven’t trialed the recipe in the IP to know. I like the idea of trying that for the future. You could follow another IP bread recipe and try it using a casserole dish so the coffeecake batter doesn’t touch the pan liner. I’m not sure about parchment paper in the Crock Pot because the initial batter and cinnamon roll filling has a lot of butter, and the paper will get quite wet with it … I think the oven sounds like a better bet in your situation. You’re welcome!
Dorothy says
I made this for a Saturday morning breakfast treat, in the oven with your directions to a reader, for about 20 minutes with it sitting a few more minutes with the oven off. I subbed coconut oil for the butter in the batter, and used maple syrup with monk fruit drops so for both batter and syrup. I made a half batch of the cashew frosting someone posted a link for with alterations on the sweetener. It was all yummy!! ?
And it’s nice to have leftovers for later. I might make an extra half batch of syrup the next time to make it even more delicious!!
Megan says
Hi Dorothy, great!! Thanks for sharing. I see now that I commented on your last question before seeing this update! Glad the baking method worked well. I remember another reader also saying to increase the syrup, so thanks for that helpful feedback! 🙂 So happy you enjoyed!
Dorothy says
Hi Megan, thank you!! I appreciate your feedback!! A sweet and nourishing breakfast recipe is nice to have. 🙂
Megan says
So true, Dorothy! Thank you, too!! 🙂
JIllian says
Hi Megan,
I tried this recipe in lieu of my traditional g.f. cinnamon rolls on Christmas morning.
It just didn’t do it for me. My expectations were that it would be ‘just like a cinn. roll.’ It wasn’t. It was just like coffee cake. Also, a strange taste to me. I think it was the coconut flour. I don’t typically bake with coconut flour without another flour.
I halved the recipe and baked in the oven. Every one is different.??♀️
Soooo, now I am going to again request for a primal cinnamon roll recipe! There are plenty out there that I’ve tried, but you always come up with the BEST recipes!
Hope you had a Merry Christmas!
Megan says
Thanks, Jillian, yes, it was, and I hope yours was, too. Yes, you are right, for sure; this is a coffeecake meets cinnamon roll, and I understand it wasn’t a good fit for you, with that factor and the coconut flour. Yes, each recipe is unique for certain needs. Thanks for the request; duly noted, and thank you for the compliment on making the best recipes. ? Okay, I’ll make a primal cinnamon roll; I just can’t promise how soon. I’ll try to come back here and leave the link when I do, and hopefully you get the newsletter or see new recipes in some way when they publish so you’ll see it! 🙂 Blessings!!