(Total Time: 50 MIN| Serves: 8)
1 cup coconut flour
2/3 cup almond meal
1 tsp baking powder
1 cup coconut oil
2 large eggs
¼ cup swerve
1 tsp vanilla extract
¼ cup cocoa powder, unsweetened
1 tsp stevia powder
1 cup whipped cream
In a large mixing bowl, combine coconut flour, almond meal, baking powder, and swerve. Crack eggs and beat well on medium speed. Now add 2/3 cup coconut oil and continue to mix until fully incorporated.
Brush a 7-inches springform pan with some oil and dust with some cocoa powder. Transfer the batter in the pan and tightly wrap with aluminum foil.
Plug in your instant pot and pour in 1 cup of water. Set the trivet at the bottom and put the wrapped springform on top. Seal the lid and set the steam release handle to the ‘Sealing’ position. Set the timer for 25 minutes.
When done, press the ‘Cancel’ button and perform a quick release by moving the pressure valve to the ‘Venting’ position.
Open the lid and gently remove the pan. Cool to a room temperature.
Meanwhile, press the ‘Saute’ button on your instant pot. Add the remaining coconut oil, vanilla extract, stevia powder, and cocoa powder. Stir vigorously and add whipped cream. Cook for 1 minute. Press the ‘Cancel’ button again and remove the chocolate sauce from the instant pot.
Drizzle the chilled cake with the chocolate sauce and refrigerate for 1 hour before serving.
Per Serving (Calories 426 | Total Fats 39.3g | Net Carbs: 7.3g | Protein 6.6g |Fiber: 9.3g)