Mint Cake

    (Total Time: 60 MIN| Serves: 8)


    For the layers:

    1 cup almond flour

    1 cup coconut flour

    1 tbsp stevia powder

    ¼ cup whole milk

    3 tbsp butter

    5 large eggs

    1 tsp vanilla extract

    ½ tsp salt

    For the filling:

    ¼ cup butter

    ½ cup cream cheese

    2 tsp stevia powder

    1 tsp mint extract


    In a large mixing bowl, combine almond flour, coconut flour, stevia powder, and salt. Mix until combined and set aside.
    In a separate bowl, combine eggs, butter, milk, and vanilla extract. Using a hand mixer, beat until fluffy and then gradually add to dry ingredients. Mix until all well incorporated. Set aside.
    In another bowl, combine all filling ingredients. With a paddle attachment on, beat until well combined and set aside.
    Pour 1 cup of water in the stainless steel of your instant pot. Line a fitting springform pan with some parchment paper. Set the trivet on the bottom of the pot and place the pan on top. Pour half of the layer mixture in the pan and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 20 minutes and cook on ‘’High’’ pressure,
    When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Transfer the layer to a wire rack to cool. Repeat the process with the remaining mixture.
    When the second layer is done, spread the filling over and top with the remaining layer. Close the lid of your pot and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 5 minutes on ‘’High’’ pressure.
    When done, perform a quick pressure release and open the pot.
    Chill to a room temperature before serving and optionally, garnish with some fresh mint.
    Per Serving (Calories 398 | Total Fats: 33.8g | Net Carbs: 6.6g | Protein: 10.5g |Fiber: 7.5g)