(Total Time: 45 MIN| Serves: 8)
For the cake:
3 cups almond flour
3 tbsp stevia powder
¼ cup coconut milk, full-fat
1 tbsp coconut cream
¼ cup butter, softened
5 large eggs
¼ tsp salt
3 tsp baking powder
2 tsp lemon extract
For the syrup:
¼ cup raspberries
¼ cup blueberries
1 tbsp lemon juice, freshly squeeze
¼ cup granulated stevia
In a large mixing bowl, combine together almond flour, stevia powder, baking powder, and salt.
Mix well and add eggs, one at the time, beating constantly.
Now add coconut milk, coconut cream, butter, and lemon extract. Using a paddle attachment beat for 3 minutes on medium speed.
Grease a small cake pan with some oil and line with parchment paper. Pour the mixture in it and tightly wrap with aluminum foil.
Plug in the instant pot and set the trivet at the bottom of the inner pot. Place the cake pan on top and pour in one cup of water.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and cook for 25 minutes.
When done, perform a quick pressure release and open the lid. Carefully remove the pan and set aside.
Now press the ‘’Saute’’ button. Add berries and pour in one cup of water and granulated stevia. Gently simmer for 5-6 minutes, stirring constantly.
Finally, add agar powder and give it a good stir. Cook until the mixture thickens.
Pour the syrup over chilled cake and refrigerate for 2 hours before serving.
Per Serving (Calories 186 | Total Fats: 16g | Net Carbs: 3.8g | Protein: 6.4g |Fiber: 1.3g)