(Total Time: 45 MIN| Serves: 6)
¾ cup almond flour
¼ cup coconut oil
1 tbsp. almonds, finely chopped
1 tbsp. orange zest, freshly grated
1 tsp vanilla extract
4 large eggs
¼ cup shredded coconut
½ cup swerve
1 tsp orange extract
Brush a round cake pan with some oil and line with parchment paper. Set aside.
Combine together almond flour, coconut oil, almonds, orange zest, and vanilla extract. Transfer to the prepared cake pan and press with your hands to flatten the surface as much as possible.
In a separate bowl, mix together eggs, shredded coconut, swerve, and orange extract. Optionally, add some more orange zest. Pour the mixture over the crust and tightly wrap with aluminum foil.
Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet at the bottom of the steel insert and place the cake pan on top.
Seal the lid and set the steam release handle. Press the ‘Manual’ button and set the timer for 25 minutes.
When you hear the cooker’s end signal, perform a quick release and open the lid.
Remove the pan and cool completely before serving.
Per Serving (Calories 167 | Total Fats 15.7g | Net Carbs: 1.2g | Protein 5.3g |Fiber: 0.9g)