(Total Time: 35 MIN| Serves: 6)
¾ cup almond flour
¼ cup flaxseed meal
3 large eggs
2 tbsp butter, melted
¼ cup cocoa powder, unsweetened
1/3 cup coconut cream
¼ cup raw almonds, finely chopped
4 tbsp granulated stevia
2 tsp baking powder
2 tsp vanilla extract
In a medium-sized bowl, combine together almond flour, flaxseed meal, cocoa powder, stevia, and baking powder. Mix well and then add eggs, butter, vanilla extract, chopped almonds, and coconut cream. Using a hand mixer beat well until fully incorporated.
Line a fitting cake pan with some parchment paper. Pour in the batter and shake the pan a couple of times to flatten the surface. Tightly wrap with aluminum foil and set aside.
Now plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in two cups of water and carefully place the pan on the trivet.
Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and cook for 25 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan and cool completely before slicing.
Per Serving (Calories 158 | Total Fats: 13.5g | Net Carbs: 2.7g | Protein: 5.9g |Fiber: 13.5g)