(Total Time: 35 MIN| Serves: 8)
For the crust:
2 ½ cups almond flour
¼ cup swerve
1 tbsp baking powder
3 tbsp coconut oil
4 tbsp cocoa powder, unsweetened
¼ cup milk
For the cream cheese layer:
2 cups mascarpone cheese
¼ cup whipped cream, unsweetened
2 tsp vanilla extract
¼ cup swerve
Plug in the instant pot and position a trivet in the inner pot. Pour in one cup of water and set aside.
In a large mixing bowl, combine together almond flour, swerve, baking powder, and cocoa powder. Mix well and then add eggs, coconut oil, and milk. Using a hand mixer beat well on high speed. Pour the mixture into the lightly greased springform pan and wrap with some aluminum foil.
Place the pan on the trivet and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan from the pot and chill for a while.
Meanwhile, combine together mascarpone, whipped cream, vanilla extract, and swerve. Beat well with a hand mixer. Optionally, add some more sweetener or vanilla extract.
Pour the cream mixture over the chilled crust and flatten the surface with a kitchen spatula.
Refrigerate for at least two hours before serving.
Per Serving (Calories 266 | Total Fats: 21.7g | Net Carbs: 5g | Protein: 13.1g |Fiber: 1.8g)