In a medium bowl, whisk the eggs and the almond milk.

Add the almond flour, erythritol, baking powder, and sea salt. Stir to combine.

Carefully fold the blueberries into the batter.

Line a 4- to 6-quart slow cooker with parchment paper.

Brush the oil on the parchment paper. For each pancake, pour a scant ¼ cup batter onto the parchment paper.

Cover and cook on LOW for 3 hours or on HIGH for 1½ hours.