Spray slow cooker with nonstick spray to help with clean up
Wash brussels sprouts, trim ends, and cut in half lengthwise
Add to slow cooker and sprinkle with lemon pepper seasoning and pour cream over top
Toss to coat
Cut cold butter into small pieces
Add to bowl with 1/2 cup Parmesan cheese, almond meal, and salt and pepper
Using a fork or pastry cutter cut it together until crumbly
Add to top of brussels sprouts mixture in slow cooker
Top with remaining cheese
Cover and cook on high for 2-3 hours or low for 4-6 until brussels sprouts are fork tender
Notes
I cooked this on low in my 5 quart slow cooker for 5 hours (I would recommend using a smaller slow cooker - about 3 to 4 quarts)Recipe adapted from Wheat Belly 30-Minute (Or Less!) Cookbook