Who says you can’t enjoy a classic, comforting slice of carrot cake while staying low-carb? This recipe is a game-changer! We’re using the magic of the Instant Pot to create an incredibly moist and perfectly spiced keto carrot cake that’s ready in a fraction of the time. It’s pure, guilt-free bliss that proves you don’t have to miss out on your favorite treats.
Ingredients
• 3 large Eggs
• 1.5 tsp / 7 g Apple Pie Spice
• 1 cup / 112 g Almond Flour
• ⅔ cup / 128 g Swerve or other erythritol-based sweetener
• 1 tsp / 4 g Baking Powder
• ¼ cup / 60 ml Coconut Oil, melted
• 1 cup / 110 g Carrots, finely shredded
• ½ cup / 120 ml Heavy Whipping Cream
• ½ cup / 60 g Walnuts, chopped
• Equipment: 6-inch round cake pan
Instructions
1. Preparation Method
2. Prepare the Pan: Thoroughly grease a 6-inch round cake pan. For easy removal, you can also line the bottom with a circle of parchment paper.
3. Mix the Batter: In a large mixing bowl, whisk together the eggs, Swerve, melted coconut oil, and heavy whipping cream. Add the almond flour, apple pie spice, and baking powder, mixing until just combined. Gently fold in the shredded carrots and chopped walnuts.
4. Fill and Cover: Pour the batter into the prepared cake pan and spread evenly. Cover the top of the pan tightly with a layer of aluminum foil to prevent condensation from dripping onto the cake.
5. Set Up the Instant Pot: Pour 2 cups of water into the inner pot of the Instant Pot and place the steamer rack/trivet inside.
6. Cook the Cake: Carefully lower the foil-covered cake pan onto the trivet. Secure the Instant Pot lid, set the steam valve to ‘Sealing,’ and cook on High Pressure for 40 minutes. The ‘Cake’ setting on many models will default to this time.
7. Release and Cool: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. Then, carefully perform a quick release to vent any remaining steam. Using oven mitts, lift the pan out and place it on a wire rack. Remove the foil and let the cake cool completely before serving plain or with your favorite keto frosting.
Nutritional Information
• Serving Yields: 8
• Net Carbs: 4 g
• Total Fats: 25 g
• Protein: 6 g
• Calories: 268
Pro Tips
• The foil cover is crucial. Do not skip covering the cake pan, as this prevents water from the Instant Pot’s steam from dripping onto your cake and making it soggy.
• For the best moisture and flavor, shred your own carrots using the small holes of a box grater. Pre-shredded carrots are often dry and will negatively affect the cake’s texture.
• Ensure your eggs and heavy cream are at room temperature before mixing. This helps the combine more smoothly, resulting in a more uniform and tender crumb.
FAQ
Q: Why do I need to cover the cake pan with foil
A: Covering the cake pan tightly with foil is a crucial step. It prevents condensation from the Instant Pot’s steam from dripping onto the cake, which would make it soggy.
Q: Can I use pre-shredded carrots for this recipe
A: For the best texture and moisture, it is recommended to shred your own carrots. The recipe notes that pre-shredded carrots are often dry and can negatively affect the cake’s final texture.
Q: What kind of sweetener can I use
A: The recipe calls for Swerve or another erythritol-based sweetener. This type of sweetener is ideal for keeping the cake low-carb and keto-friendly.
Q: Can I use a different type of flour
A: This recipe is specifically developed with almond flour to be keto and low-carb. Substituting other flours would change the nutritional information and the cake’s texture.
