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Carrot & Almond Cake – Instant Pot

Dessert

August 27, 2020

Serving Yields: 8

Nutritional Facts per Serving

● Net Carbs: 4 g

● Total Fats: 25 g

● Protein: 6 g

● Calories: 268

Ingredients

● Eggs (3)

● Apple pie spice (1.5 tsp.)

● Almond flour (1 cup)

● Swerve (.66 cup)

● Baking powder (1 tsp.)

● Coconut oil (.25 cup)

● Shredded carrots (1 cup)

● Heavy whipping cream (.5 cup)

● Chopped walnuts (.5 cup)

● Also Needed: 6-inch cake pan

Preparation Method

  1. Grease the cake pan.
  2. Combine all of the fixings with the mixer until well incorporated. Pour into the pan and cover with a layer of foil.
  3. Pour two cups of water into the Instant Pot bowl along with the steamer rack.
  4. Arrange the pan on the trivet and set the pot using the cake button (40 min.).
  5. Natural release the pressure for ten minutes and quick release the rest of the built-up pressure.
  6. Place on a rack to cool before frosting. You can also eat it plain.

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