(Total Time: 18 MIN| Serves: 8)
1 ½ cup almond flour
¼ cup almonds, ground
1 tbsp. cocoa powder, unsweetened
1 tsp baking powder
½ cup heavy cream
½ cup almond milk
1 large egg
1 tsp vanilla extract
For the strawberry layer:
½ cup fresh strawberries, chopped
1 cup whipped cream
2 tbsp. Greek yogurt
In a large mixing bowl, combine almond flour, ground almonds, and cocoa powder. Mix until well combined
In a separate bowl, whisk eggs, heavy cream, and vanilla extract. Now, combine dry and wet ingredients and mix together until well incorporated.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert. Line a 6-inches springform pan with some parchment paper. Spread the previously prepared mixture evenly and place the pan on top of a trivet. Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 8 minutes. Cook on high pressure.
When done, perform a quick release and open the pot. Carefully transfer the pan to a wire rack and let it cool completely.
Meanwhile, combine all strawberry layer ingredients in a food processor. Pulse until creamy. Spoon this mixture onto chilled crust. Using a kitchen spatula, spread the mixture evenly.
Refrigerate for 45 minutes, or freeze for 20 minutes. Cut into squares before serving.
Per Serving (Calories 171 | Total Fats 15.8g | Net Carbs: 3.2g | Protein 3.9g |Fiber: 1.7g)