Chocolate Bundt Cake

(Total Time: 30 MIN| Serves: 10)


1 cup almond flour

½ cup cocoa powder, unsweetened

3 tbsp. walnuts, unsweetened

4 large eggs

4 tbsp. coconut oil, melted

½ cup heavy cream

1 tsp baking powder

1 tsp powdered stevia


Combine all dry ingredients in large mixing bowl. Mix well and then add eggs, coconut oil, and heavy cream. Using a hand mixer, beat until well combined.
Grease a 6-inches bundt pan with some cooking spray. Pour in the batter and set aside.
Plug in your instant pot and pour in 2 cups of water in the stainless steel insert. Position a trivet and place the bundt pan on top. Securely close the lid and adjust the steam release handle.
Press the “Manual” button and set the timer for 20 minutes. Cook on high pressure.
When you hear the cooker’s end signal, press “Cancel” button and release the pressure naturally.
Open the pot and let it chill to a room temperature before serving.

Per Serving (Calories 137 | Total Fats 12.9g | Net Carbs: 1.9g | Protein 4.6g |Fiber: 4.6g)