(Total Time: 1 HOUR 30 MIN| Serves: 10)
For the crust:
1 ½ cups of almond flour
3 tsp baking powder
1 tsp cinnamon powder
¼ cup finely chopped hazelnuts
3 large eggs
¾ cup coconut oil, melted
¾ cup swerve
1 tsp vanilla extract
1 medium-sized sweet potato, chopped
1 tbsp lemon zest
For the filling:
1 ½ cup cream cheese
1 tbsp coconut flour
½ tsp vanilla extract
¼ cup swerve
For the topping:
½ stick butter, unsalted
¼ cup almond flour
¼ cup swerve
½ tsp cinnamon powder
First, prepare the topping. Plug in the instant pot and press the ‘’Saute’’ button. Melt the butter in the inner pot and add swerve and cinnamon powder. Cook for 2-3 minutes, stirring constantly.
Now add flour and give it a good stir. Press the ‘’Cancel’’ button and remove form the pot. Set aside.
Now, prepare the crust. Combine all dry ingredients in a large bowl and mix together. Add eggs, sweet potato, coconut oil, and vanilla powder. Transfer the mixture to a food processor and process until smooth. Set aside.
Line a small springform pan with some parchment paper and spray with a non-stick cooking spray. Add the crust mixture and flatten the surface as evenly as possible. Tightly wrap with aluminum foil and set aside.
Now, position a trivet at the bottom of the instant pot and pour in about one cup of water. Place the springform pan in the pot and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and cook for 20 minutes on the ‘’Manual’’ mode.
When done, perform a quick pressure release and open the lid. Carefully remove the springform pan from the pot and place on a wire rack to cool. Remove the aluminum foil and set aside.
Finally, prepare the filling. Combine the cream cheese with swerve, vanilla extract, and coconut flour. Using a hand mixer beat well on medium speed. If the mixture is too thick, add some unsweetend almond milk or sugar-free whipped cream.
Pour the mixture over the chilled crust and refrigerate for one hour.
Remove the cake from the refrigerator and top with the chilled cinnamon mixture.
Per Serving (Calories 384 | Total Fats: 38.2g | Net Carbs: 4.8g | Protein: 6.3g |Fiber: 1.8g)