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crock pot cinnamon roll coffeecake

Grain-free Crock Pot CINNAMON ROLL COFFEECAKE (Paleo, Keto, GAPS)

Remember to set your cream cheese out on the counter about 2 hours before making the recipe, so it can come to room temperature; or put it in a bowl of hot water, still sealed, for 20 minutes. The following recipe has two variations you'll see below: one for GAPS/Paleo, and one for Keto/Low-Carb. Follow the ingredients for your dietary protocol accordingly.
Course Breakfast, Brunch
Cuisine American
Keyword cinnamon roll, coffeecake, crock pot, gaps diet, grain-free, keto, low carb, paleo, primal
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 488kcal
Author Megan
Cost $7


  • Crock Pot or other slow cooker


Coffeecake Batter

  • 10 eggs
  • 3/4 cup coconut flour
  • 1/2 cup butter melted and cooled
  • 1/2 cup flax seed meal
  • 1/4 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
  • 1/2 teaspoon baking soda sifted

Cinnamon Syrup Layer

  • 1/2 cup butter melted and cooled slightly
  • 1/2 cup honey for GAPS/Paleo; for KETO: use favorite low-carb sweetener like liquid Allulose
  • 2 teaspoons cinnamon

Cream Cheese Frosting

  • 8 ounces cream cheese cultured, room temperature
  • 1/4 cup honey for GAPS/Paleo; for KETO: use favorite low-carb sweetener like liquid Allulose
  • 1/2 teaspoon vanilla extract


  • 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.


*Cultured cream cheese is tangy and stronger tasting than most commercially made cream cheeses. If you want the frosting to be milder, substitute half the cream cheese with room temperature butter or use all cream cheese. I like the fully cultured because it's lactose-free, thus easier to digest and safe for the GAPS Diet.

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.


Calories: 488kcal | Carbohydrates: 4g | Protein: 13g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 297mg | Sodium: 469mg | Potassium: 196mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1387IU | Calcium: 96mg | Iron: 2mg