(Total Time: 45 MIN| Serves: 6)
½ cup almond flour
¼ cup butter
5 large eggs yolks
3 tbsp granulated stevia
1 tbsp unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
For the icing:
2 tbsp butter, softened
5 large egg whites
1 tsp mint extract
1 tbsp shredded dark chocolate, 80% cocoa
¼ cup raspberries, for topping
First, line a fitting springform pan for your instant pot with some parchment paper. Grease the inside walls with some cooking spray and set aside.
Combine almond flour, granulated stevia, cocoa powder, baking powder, and salt in a large bowl. Using a kitchen spatula, stir to combine. Set aside.
In a separate mixing bowl, combine butter, egg yolks, and vanilla extract. Beat using a stand mixer for 3 minutes.
Now, stir in the wet ingredients into dry ingredients. Continue to beat until all well incorporated. Pour the mixture into previously prepared pan.
Plug in the instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet on the bottom and place the pan on top.
Securely lock the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 30 minutes. Cook on ‘’High’’ pressure.
Meanwhile, combine icing ingredients in a large bowl. Whisk for 3.4 minutes, or until smooth and creamy. Fill the pipping bag with this mixture and set aside.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Transfer the cake to wire rack and let it cool completely.
Decorate the cake with icing and top with raspberries.
Per Serving (Calories 274 | Total Fats: 24.1g | Net Carbs: 3.2g | Protein: 10.1g |Fiber: 1.7g)