(Total Time: 40 MIN| Serves: 5)
¾ cup almond flour
¾ cup coconut flour
1 tsp baking soda
½ tsp baking powder
¾ cup swerve
2 tbsp coconut oil, melted
½ cup Greek yogurt
¼ cup pumpkin puree
1 large egg
1 tsp vanilla extract
½ tsp salt
2 tsp pumpkin pie mix
Grease a small bundt cake with some oil and set aside.
In a large mixing bowl, combine together almond flour, coconut flour, baking soda, baking powder, swerve, pumpkin spice pie, and salt. Stir well and add coconut oil, Greek yogurt, egg, and vanilla. With a paddle attachment on, beat well on high speed until fully incorporated.
Transfer the batter to the prepared bundt cake pan and tightly wrap with aluminum foil. Set aside.
Plug in the instant pot and set the trivet at the bottom of the inner pot. pour in about 2 cups of water and carefully place the bundt cake pan on top. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 30 minutes on high pressure.
When done, perform a quick pressure release and open the lid.
Gently remove the pan from the pot and chill for a while before removing it from the pan.
Per Serving (Calories 145 | Total Fats: 9.8g | Net Carbs: 4.7g | Protein: 5.5g |Fiber: 4.4g)