(Total Time: 1 HOUR 40 MIN| Serves: 6)
1 ½ cups of almond flour
1 tsp baking powder
1/3 cup swerve
2 large eggs
4 tbsp almond butter
2 tbsp almonds, roughly chopped
½ tsp salt
1 tsp vanilla extract
For the filling:
½ cup raw cocoa, unsweetened
1 cup Mascarpone cheese
¼ cup whipping cream
1 tbsp sour cream
3 tsp stevia powder
In a large mixing bowl, combine almond flour, baking powder, salt, swerve, and almonds. Mix until combined and set aside.
In a separate bowl, whisk together eggs, butter, and vanilla extract.
Now, combine wet and dry ingredients and mix until well incorporated. Set aside.
Grease a fitting springform pan with some cooking spray. Spread the previously prepared mixture evenly and press with your palm to form a crust.
Plug in the instant pot and pour in 1 cup of water. Set the trivet on the bottom and place the pan on top. Tighly wrap the top of the pan with some aluminum foil. Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 20 minutes. Cook on ‘’High’’ pressure.
When done, open the pot and let it chill completely.
Meanwhile, prepare the filling. Combine all ingredients in a large bowl. With a whisking attachment on, whisk until creamy and smooth.
Pour the the filling mixture over the cust. Add ½ cup of water to the pot and return the pan to the trivet. Close the lid and adjust the steam release handle. Press the ‘’Slow Cooker’’ mode and set the timer for 1 hour.
When done, open the pot and transfer the pan to a wire rack. Cool to a room temperature and refrigerate for 20-30 minutes before serving.
Optionally, sprinkle with some raw cocoa.
Per Serving (Calories 250 | Total Fats: 20.3g | Net Carbs: 5.7g | Protein: 12.4g |Fiber: 4.2g)