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 1/3 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.