Craving a decadent chocolate dessert without the guilt? This Instant Pot Keto Chocolate Strawberry Cake is your answer! Unbelievably moist and rich, this cake combines deep cocoa flavor with a subtle, sweet hint of strawberry. Best of all, it comes together effortlessly in your pressure cooker, making it the perfect treat for any occasion. Get ready to impress yourself (and your guests) with this simple, low-carb delight.
Ingredients
• 2 cups (224g) almond flour
• ½ cup (85g) unsweetened dark chocolate, chopped or chips
• ½ cup (50g) raw cocoa powder
• 2 tsp powdered stevia, or to taste
• ½ cup (120ml) unsweetened almond milk
• 1 tsp baking powder
• 1 tsp baking soda
• 5 large eggs
• 1 tsp sugar-free strawberry extract
• ½ tsp salt
Instructions
1. Directions
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, powdered stevia, baking powder, baking soda, and salt until well combined.
3. Add the eggs, almond milk, and strawberry extract to the dry . Using a mixer with a paddle attachment, beat on low speed until the batter is smooth and well incorporated. Fold in the dark chocolate pieces.
4. Grease a 7-inch springform pan. Pour the prepared batter into the pan and smooth the top.
5. Pour 2 cups of water into the stainless steel insert of your Instant Pot and place a trivet inside.
6. Carefully lower the springform pan onto the trivet. Cover the pan loosely with aluminum foil to prevent condensation from dripping onto the cake.
7. Close the Instant Pot lid, set the steam release handle to the “Sealing” position, and cook on High Pressure for 15 minutes.
8. Once the cooking cycle is complete, press the “Cancel” button. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
9. Carefully open the lid and lift the pan out. Let the cake cool completely on a wire rack before releasing the springform collar and serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 242
• Total Fats: 18.6g
• Net Carbs: 6.2g
• Protein: 8.5g
• Fiber: 4.9g
Pro Tips
• Ensure your eggs are at room temperature before mixing. This helps them incorporate more evenly into the batter, resulting in a better texture.
• Do not overmix the batter once the wet and dry are combined. Mix only until just incorporated to keep the cake tender.
• For a richer flavor, add one teaspoon of instant espresso powder with the dry . It enhances the chocolate taste without adding a coffee flavor.
• Feel free to swap the strawberry extract for other sugar-free extracts like raspberry, orange, or peppermint for a different flavor profile.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for almond flour to keep it keto-friendly and achieve a moist texture. Substituting other flours like coconut or all-purpose flour would significantly alter the cake and is not recommended without adjusting the liquid ratios.
Q: Is it possible to make this cake without an Instant Pot
A: This cake is designed for the unique moist-heat environment of a pressure cooker. Baking it in a conventional oven would require different timing and temperature, and the final texture would likely be much drier.
Q: What can I do if I don’t have strawberry extract
A: You can easily customize the flavor. Feel free to swap the strawberry extract for other sugar-free extracts like raspberry, orange, or peppermint. For a richer chocolate taste, you can also add a teaspoon of instant espresso powder.
Q: How should I store this keto chocolate cake
A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Due to the almond flour and eggs, it is best kept chilled to maintain freshness.
