Cinnamon Cocoa Cake

(Total Time: 45 MIN| Serves: 8)


1 cup coconut flour

½ cup almonds, minced

½ cup granulated stevia

2 large eggs

4 tbsp almond butter

1/2 cup cream cheese

1 tbsp unsweetened cocoa powder


¼ tsp salt

¼ tsp cinnamon, ground

¼ tsp apple pie spice


Combine coconut flour, almonds, granulated stevia, salt, cinnamon, and apple pie spice in a large mixing bowl. Using a spatula, mix until combined.
Gradually, add eggs, butter, and cream cheese. Beat with a hand mixer until well incorporated.
Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet on the bottom.
Line a fitting springform pan with some parchment paper and grease the walls with some cooking spray. Pour in the mixture and cover the top with some aluminum foil.
Set the pan on top of the trivet and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 35 minutes on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Using oven mitts, remove the pan to a wire rack and let it cool completely.
Sprinkle with cocoa and enjoy!
Per Serving (Calories 285 | Total Fats: 20.5g | Net Carbs: 7.9g | Protein: 10.4g |Fiber: 10.4g)