Orange Rum Cake – Instant Pot

Serving Yields: 8

Nutritional Facts per Serving

● Net Carbs: 4 g

● Total Fats: 22 g

● Protein: 7 g

● Calories: 262

Ingredients

● Eggs (3)

● Baking powder (2 tsp.)

● Almond flour (1.5 cups)

● Butter – softened (.5 cup)

● Coconut flour (.5 cup)

● Orange extract (1 tsp.)

● Xanthan gum (.25 tsp.)

● Salt (1 pinch)

● Granulated erythritol sweetener (.75 cup or as desired)

● Almond milk (1 cup)

● Gold rum (3 tbsp.)

● Orange zest (1 tsp.)

● Also Needed: Baking pan to fit inside the cooker

Preparation Method

1. Combine in a blender: Eggs, zest, orange extract, gold rum, almond milk, erythritol, and the butter.
2. Blend 1 minute and add the rest of the fixings (baking powder, almond flour, xanthan gum, coconut flour, and salt). Blend an additional 20 seconds.
3. Grease the pan to fit inside the Instant Pot on the trivet. Pour in 1 cup of water and secure the lid.
4. Use the high-pressure setting (8 min.).
5. Quick-release the pressure and open the lid to cool.
6. Be sure to grease a pan to fit inside the pot.
7. Cool about ten minutes before serving for best results.