Craving a decadent chocolate cake but sticking to your keto lifestyle? This Instant Pot recipe is your new best friend! It delivers a perfectly moist, rich, and fudgy chocolate almond cake without ever turning on your oven. Using the pressure cooker steams the cake, resulting in an unbelievably tender crumb that melts in your mouth. It’s the ultimate guilt-free dessert for any occasion, ready in a flash!
Ingredients
• ¾ cup (84g) almond flour
• ¼ cup (28g) flaxseed meal
• ¼ cup (22g) unsweetened cocoa powder
• 4 tbsp (48g) granulated stevia or your preferred keto sweetener
• 2 tsp baking powder
• 3 large eggs
• 1/3 cup (80ml) coconut cream
• 2 tbsp (28g) butter, melted
• 2 tsp vanilla extract
• ¼ cup (35g) raw almonds, finely chopped
Instructions
1. Directions
2. In a medium-sized bowl, whisk together the dry : almond flour, flaxseed meal, cocoa powder, stevia, and baking powder.
3. Add the wet to the bowl: eggs, melted butter, vanilla extract, and coconut cream. Fold in the finely chopped almonds.
4. Using a hand mixer, beat the batter on medium speed until it is smooth and fully incorporated. Do not overmix.
5. Line a 6 or 7-inch cake pan that fits in your Instant Pot with parchment paper. Pour the batter into the prepared pan and gently shake to level the surface.
6. Tightly cover the top of the cake pan with aluminum foil to prevent condensation from dripping onto the cake.
7. Place a trivet inside your Instant Pot’s inner pot and pour in two cups of water.
8. Carefully lower the foil-covered cake pan onto the trivet.
9. Secure the Instant Pot lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure for 25 minutes using the ‘Manual’ or ‘Pressure Cook’ button.
10. Once the cooking cycle is complete, carefully perform a quick pressure release. Once the pin drops, open the lid.
11. Using oven mitts, remove the pan from the Instant Pot and let it cool completely on a wire rack before removing the foil, slicing, and serving.
Nutritional Information
• Per Serving (makes 6):Calories: 158Total Fats: 13.5gNet Carbs: 2.7gProtein: 5.9gFiber: 13.5g
Pro Tips
• for Success
• To check for doneness, insert a toothpick into the center of the cake after cooking. It should come out clean or with a few moist crumbs attached.
• For a richer flavor, add a teaspoon of instant espresso powder along with the cocoa powder. It enhances the chocolate taste without adding a coffee flavor.
• Serve this cake warm with a dollop of keto-friendly whipped cream or a handful of fresh raspberries for a perfect pairing.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake’s texture and flavor are fantastic even when chilled.
FAQ
Q: Can I use a different keto sweetener
A: Yes, you can substitute the granulated stevia with an equal amount of another 1:1 keto-friendly sweetener like erythritol or a monk fruit blend. Adjust to your personal taste as sweetness levels can vary between brands.
Q: What can I substitute for coconut cream
A: If you don’t have coconut cream, you can use an equal amount of heavy whipping cream. It works perfectly as a keto-friendly alternative and maintains the cake’s rich, moist texture.
Q: Why do I need to cover the cake pan with foil
A: Covering the pan tightly with aluminum foil is a crucial step. It creates a barrier that prevents condensation from the Instant Pot’s steam from dripping onto the cake, which would result in a soggy top instead of a perfectly steamed crumb.
Q: Can I make this keto cake in the oven instead
A: Absolutely. If you prefer to use an oven, pour the batter into the prepared pan and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
