Keto Carrot Cake

    (Total Time: 55 MIN| Serves: 8)


    2 cups almond flour

    ¼ cup almonds, chopped

    1 small carrot, shredded

    4 large eggs

    ½ cup heavy cream

    1 tsp baking powder

    1 tbsp. stevia powder

    1 tsp apple pie seasoning


    In a large mixing bowl, combine all ingredients. Mix until all well combined and set aside. Pour the mixture into 6-inches springform pan and cover with aluminum foil.
    Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert. Place the springform pan on top and securely close the lid.
    Adjust the steam release handle and press the “Manual” button. Set the timer for 40 minutes. Cook on high pressure.
    When done, press “Cancel” button and turn off the pot. Release the pressure naturally.
    Let it chill to a room temperature before serving.

    Per Serving (Calories 126 | Total Fats 10.1g | Net Carbs: 2.7g | Protein 5.5g |Fiber: 1.3g)