(Total Time: 17 MIN| Serves: 12)
1 cup applesauce, unsweetened
3 large eggs
1 cup dark chocolate chips, unsweetened
1 tsp vanilla extract, sugar-free
¼ cup raw cocoa powder, unsweetened
½ cup arrowroot powder
3 tsp coconut oil, melted
½ tsp salt
Plug in your instant pot and pour 2 cups of water in the stainless steel insert. Position a trivet and place the ramekin filled with chocolate chips on top. Press “Sautee” button bring the water to a boil. Cook until melted and remove the ramekin from the pot.
In a large mixing bowl, combine eggs, vanilla extract, and applesauce. Mix until combined. Now, add cocoa powder, arrowroot powder, salt, and melted chocolate chips.
Brush 6-inches springform pan with melted coconut oil and pour in the previously prepared mixture. Place on top of a trivet and securely lock the lid.
Adjust the steam release handle and press the “Manual” button. Set the timer for 5 minutes. Cook on high pressure.
When done, perform a quick release of the pressure by turning the handle to a venting position. Open the pot and let it chill for 10 minutes.
Transfer the cake to a serving plate. Optionally, dust with some raw cocoa.
Per Serving (Calories 107 | Total Fats 5.3g | Net Carbs: 13.3g | Protein 2.6g |Fiber: 0.7g)