Creamy Coconut Cake with Hazelnuts

    (Total Time: 35 MIN| Serves: 10)


    2 cups coconut flour

    ¼ cup almond flour

    3 tbsp shredded coconut

    3 tsp baking powder

    1 cup coconut cream

    5 large eggs

    ¼ cup granulated stevia

    2 cups whipping cream, sugar-free

    3 tbsp hazelnuts, finely chopped


    2 tsp vanilla extract


    Plug in the instant pot and pour in one cup of water. Position a trivet at the bottom of the inner pot and set aside,
    In a large mixing bowl, combine all dry ingredients and mix well. Add eggs, one at the time, and beat well on medium-high speed.
    Now add coconut cream and vanilla extract. Continue to beat for 2 more minutes on medium speed
    Grease a small springform pan with some coconut oil and pour in the mixture. Place in the pot and seal the lid. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 20 minutes on high pressure.
    Meanwhile, beat well the whipping cream until light and fluffy. Add chopped hazelnuts and optionally some finely chopped almonds.
    Refrigerate until use.
    When you hear the cooker’s end signal, perform a quick pressure release and open the lid. Remove the pan from the pot and cool for a while.
    Top with whipped cream and refrigerate for 2-3 hours before serving.

    Per Serving (Calories 217 | Total Fats: 18.2g | Net Carbs: 5.1g | Protein: 5.8g |Fiber: 4.5g)