(Total Time: 30 MIN| Serves: 10)
2 cups almond flour
4 large eggs, separated
¼ cup coconut cream
2 tbsp almond butter
¼ cup cocoa powder, unsweetened
¼ cup swerve
3 tsp baking powder
3 cups Mascarpone
1 cup plain Greek yogurt
2-3 drops stevia
2 tsp rum extract
½ tsp cinnamon powder
Plug in the instant pot and position a trivet. Pour in one cup of water in the stainless steel insert and set aside.
Beat egg whites and swerve with a hand mixer until light foam appears. Add egg yolks, coconut cream, almond butter, baking powder, and cocoa powder, beating constantly.
Finally, add almond flour and continue to beat until completely combined.
Pour the mixture into lightly greased cake pan and cook for 15 minutes on the ‘’Manual’’ mode.
When done, perform a quick pressure release and open the lid. Remove the cake from the pan and cool for a while.
Now combine Mascarpone and Greek yogurt. Add rum extract, cinnamon powder, and stevia. Using a hand mixer, mix well until completely combined.
Pour the mixture over the crust and refrigerate for a couple of hours before slicing.
Per Serving (Calories 247 | Total Fats: 18.1g | Net Carbs: 5.6g | Protein: 15.6g |Fiber: 1.7g)