4 large eggs

¹⁄₂ cup unsweetened almond milk

¹⁄₂ tsp lemon juice

1 tsp vanilla extract

1 cup almond flour

¹⁄₄ cup erythritol and oligosaccharide-blend granular sweetener

¹⁄₂ tsp baking powder

¹⁄₄ tsp fine grind sea salt

3 tbsp melted butter, divided

2 tbsp no-sugar-added berry jam

1 In a large bowl, combine the eggs, almond milk, lemon juice, and vanilla extract. Whisk to combine. Set aside.

2 In a medium bowl, combine the almond flour, sweetener, baking powder, and sea salt. Mix well.

3 Add the wet ingredients to the dry ingredients and mix until the batter is well combined and no lumps remain.

4 Coat the bottom of the inner pot with 1 tbsp of the melted butter and then add the batter.

5 Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (High), adjust the mode to More, and set the cook time for 1 hour 30 minutes.

6 When the cook time is complete, open the lid and insert a toothpick into the center of the pancake to check for doneness. (The toothpick should come out clean.)

7 Remove the inner pot from the base. Using a spatula, carefully loosen the edges of the pancake from the sides of the pot and transfer the pancake to a large plate. Use the spatula to flip the pancake over so the browned side is facing up.

8 Slice into 6 equal-sized wedges. Drizzle 1 teaspoon of the melted butter over each wedge and then top each serving with 1 teaspoon of the berry jam. Serve warm.

tip Use a jam that is labeled sugar-free, no-sugar-added, or stevia-sweetened, and look for varieties such as mixed berry, strawberry, blueberry, raspberry, or blackberry.

Slow Cooker German Pancake