(Total Time: 50 MIN| Serves: 6)
½ cup almond flour
4 tbsp butter
3 tbsp stevia powder
5 large egg yolks
1 tsp agar powder
½ tsp salt
2 tbsp cocoa powder
1 tsp chocolate extract, unsweetened
For the glaze:
1 cup Mascarpone cheese
5 large egg whites
2 tbsp swerve
2 tsp vanilla extract
Dark chocolate chips, optional
Plug in the instant pot and pour 1 cup of water in the stainless steel insert. Line a fitting springform pan with some parchment paper and set aside.
In a large mixing bowl, combine egg yolks and butter. Beat with a hand mixer for 2-3 minutes, or until well combined. Add stevia, agar powder, salt, and cocoa, Beat again for 2 minutes. Finally, add almond flour and beat again until fully combined.
Pour the mixture in the springform pan and gently flatten the surface with a spatula.
Set the trivet on the bottom of your pot and place the pan on the top. Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 40 minutes. Cook on ‘’High’’ pressure.
Meanwhile, combine all glaze ingredients and remaining egg whites in a large mixing bowl. Beat until well combined and set aside.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Transfer the pan to a wire rack and let it cool for 10 minutes.
Top the cake with glaze and spread evenly. Add ½ cup of water to the pot and return the pan on top of the trivet. Close the lid and adjust the steam release handle. Cook for 1 minutes on the ‘’Manual’’ mode.
When done, perform a quick pressure release and open the pot.
Chill to a room temperature and refrigerate for 20 minutes before serving.
Optionally, top with some dark chocolate chips for some extra flavor.
Per Serving (Calories 263 | Total Fats: 21.5g | Net Carbs: 3.6g | Protein: 12.3g |Fiber: 1.6g)