(Total Time: 2 HOURS 10 MIN| Serves: 5)
For the crust:
1 cup almond flour
1 cup shredded coconut
4 large eggs
¼ cup almond butter, softened
3 tbsp swerve
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
For the cream layer:
6 large eggs
¾ cup cream cheese
¼ cup heavy cream
¼ cup swerve
1 tsp vanilla extract
Plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in 2 cups of water and set aside.
Now prepare the crust. In a large mixing bowl, combine together all dry ingredients and mix well. Now add eggs and softened almond butter. With a dough hook on, beat until completely smooth.
Line a 6-inch springform pan with some parchment paper and pour the mixture in. flatten the surface with a kitchen spatula and set aside.
In a medium-sized bowl, combine all the ingredients for the cream layer. Mix well with kitchen whisker and pour over the crust.
Tightly wrap the pan with some aluminum foil and place in the pot. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Slow Cooker’’ button and set the timer for 2 hours on low pressure.
When done, perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position.
Carefully open the lid and remove the cake. Cool to a room temperature and transfer to the refrigerator overnight.
Per Serving (Calories 154 | Total Fats: 12.4g | Net Carbs: 2.8g | Protein: 6.9g |Fiber: 2.2g)