(Total Time: 35 MIN| Serves: 6)
2 cups almond flour
1 cup coconut flour
¼ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup unsweetened almond milk
2 egg whites
3 cups whipped cream, sugar-free
1 tsp stevia extract
2 tsp strawberry extract
Line a 7-inches springform pan with some parchment paper. Set aside.
In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, baking powder, and salt. Mix well and gradually add milk. With a paddle attachment on, beat well on high speed. Now add eggs, one at the time, beating constantly. Finally, add egg whites and mix until completely incorporated. Transfer the mixture to the prepared springform pan and flatten the surface with a kitchen spatula. Cover loosely with some aluminum foil.
Plug in your Instant Pot and pour in 1 cup of water. Set the trivet in the stainless steel insert and gently place the springform on top.
Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 20 minutes.
When done, move the steam valve to the ‘Venting’ position to release the pressure.
Open the lid and carefully remove the springform pan. Place on a wire rack and cool to a room temperature.
Meanwhile, place whipped cream, stevia, and strawberry extract in a large bowl. Using a hand mixer, beat well until fully combined.
Pour the mixture over the chilled crust and refrigerate for one hour before use.
Per Serving (Calories 195 | Total Fats 16.4g | Net Carbs: 4.2g | Protein 5.7g |Fiber: 3.8g)