Unlock the magic of your Instant Pot with this incredibly simple and delicious Keto Raspberry Cake! If you thought baking a moist, tender, low-carb cake was a time-consuming affair, think again. This recipe delivers a perfectly cooked, berry-studded dessert in just 20 minutes from start to finish. It’s the ultimate guilt-free indulgence for a busy weeknight or a quick sweet fix, proving that healthy eating can be both effortless and decadent.
Ingredients
• ½ cup (56g) coconut flour
• ¼ cup (60ml) heavy cream
• ½ cup (60g) fresh raspberries
• 5 large egg yolks
• ¼ cup (57g) butter, melted
• 3 tsp powdered stevia, or to taste
• 1 tsp baking powder
• 1 tsp sugar-free vanilla extract
• ¼ cup (54g) coconut oil, melted
• 2 cups (475ml) water, for the Instant Pot
Instructions
1. Directions
2. In a large mixing bowl, whisk together the coconut flour, powdered stevia, and baking powder until well combined.
3. Add the melted butter, melted coconut oil, heavy cream, egg yolks, and vanilla extract to the dry . Beat with an electric mixer or a whisk until the batter is smooth and fully combined.
4. Line the bottom of a 6-inch springform pan with parchment paper. Pour the batter into the prepared pan and spread it evenly.
5. Gently press the fresh raspberries into the top of the batter.
6. Pour 2 cups of water into the inner pot of your Instant Pot and place a trivet inside.
7. Carefully lower the springform pan onto the trivet.
8. Secure the Instant Pot lid, ensuring the steam release valve is set to the ‘Sealing’ position.
9. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes on high pressure.
10. Once the cooking cycle is complete, perform a quick release by carefully turning the steam release valve to the ‘Venting’ position.
11. Once the pin has dropped, open the lid and carefully lift the pan out. Let the cake cool in the pan for at least 10-15 minutes before releasing the springform collar and serving.
Nutritional Information
• Serving Size: 1 slice
• Calories: 222
• Total Fat: 18.3g
• Net Carbs: 5.3g
• Fiber: 6.5g
• Protein: 3.9g
Pro Tips
• For a smoother batter, ensure your wet like egg yolks and heavy cream are at room temperature before mixing.
• Do not overmix the batter once the wet and dry are combined. Mix just until smooth to avoid a dense cake.
• Feel free to swap raspberries with other keto-friendly berries like blackberries, blueberries, or sliced strawberries.
• Let the cake cool completely before slicing. This allows it to firm up properly, especially since coconut flour bakes are very tender when warm.
FAQ
Q: Can I use a different berry in this keto cake
A: Yes, you can easily swap raspberries with other keto-friendly berries. The recipe suggests trying blackberries, blueberries, or sliced strawberries for a different flavor.
Q: Can I substitute coconut flour with almond flour
A: This recipe is specifically formulated for coconut flour, which is highly absorbent. Substituting it directly with almond flour is not recommended as it would require changing the amounts of liquid ingredients to achieve the right consistency.
Q: Why is my Instant Pot cake so crumbly
A: Coconut flour bakes are naturally very tender and delicate when warm. To prevent a crumbly texture, it is essential to let the cake cool completely in the pan before releasing the springform collar and slicing it. This allows the cake to set and firm up properly.
Q: Do I have to use a 6-inch springform pan
A: A 6-inch pan is recommended as it fits perfectly on the Instant Pot trivet and the recipe is portioned for this size. Using a different size pan may alter the cake’s thickness and require adjustments to the cooking time.
