(Total Time: 30 MIN| Serves: 8)
1 cup almond flour
¼ cup cocoa powder, unsweetened
¼ cup swerve
4 large eggs
¼ cup coconut oil, melted
¼ cup chocolate chips, unsweetened
2 tbsp finely chopped almonds, optional
2 tsp vanilla extract
½ tsp nutmeg
Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in two cups of water and set aside.
Line a small springform pan with some parchment paper and dust with some cocoa powder.
Combine the ingredients in a large mixing bowl and beat well on medium-high speed. Pour the batter into the prepared springform and shake a couple of times to flatten the surface.
Tightly wrap the cake with a large piece of aluminum foil and place in the pot. Seal the lid and set the steam release handle.
Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Carefully remove the pan from the pot and set aside to cool for a while.
Refrigerate for about an hour before serving.
Per Serving (Calories 158 | Total Fats: 13.6g | Net Carbs: 4.3g | Protein: 5.1g |Fiber: 1.6g)