Craving a rich, satisfying dessert without the carbs? This Instant Pot Keto Almond Cake is your answer! Forget complicated baking; this recipe uses the magic of pressure cooking to create a perfectly moist and tender cake with a warm, nutty flavor. It’s a simple, guilt-free indulgence that comes together in under an hour.
Ingredients
• 1 cup / 120g coconut flour
• ½ cup / 70g almonds, finely minced
• ½ cup / 100g granulated stevia
• 2 large eggs
• 4 tbsp / 64g almond butter
• ½ cup / 113g cream cheese, softened
• 1 tbsp unsweetened cocoa powder, for dusting
• Spices
• ¼ tsp salt
• ¼ tsp ground cinnamon
• ¼ tsp apple pie spice
Instructions
1. Directions
2. In a large mixing bowl, combine the coconut flour, minced almonds, granulated stevia, salt, cinnamon, and apple pie spice. Stir with a spatula until evenly mixed.
3. Add the eggs, almond butter, and softened cream cheese to the dry . Use a hand mixer to beat the mixture until it is smooth and well incorporated.
4. Prepare your Instant Pot by pouring 1 cup of water into the inner pot and placing the trivet inside.
5. Line the bottom of a 6 or 7-inch springform pan with parchment paper and lightly grease the sides. Pour the cake batter into the pan and smooth the top.
6. Cover the top of the springform pan securely with aluminum foil to prevent condensation from dripping onto the cake.
7. Carefully place the covered pan onto the trivet inside the Instant Pot. Secure the lid and set the steam release handle to the ‘Sealing’ position.
8. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on ‘High’ pressure for 35 minutes.
9. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release handle to ‘Venting’.
10. Using oven mitts, remove the pan from the Instant Pot and place it on a wire rack. Remove the foil and let the cake cool completely in the pan before releasing the spring.
11. Just before serving, lightly dust the top with unsweetened cocoa powder and enjoy!
Nutritional Information
• Per Serving: 1 slice (recipe serves 8)
• Calories: 285
• Total Fat: 20.5g
• Net Carbs: 7.9g
• Fiber: 10.4g
• Protein: 10.4g
Pro Tips
• For a smoother texture, use room temperature eggs and cream cheese. This helps them incorporate seamlessly into the batter without lumps.
• Don’t skip the foil! Covering the pan is crucial to prevent water from the Instant Pot’s lid from making the top of your cake soggy.
• Let the cake cool completely before slicing. Coconut flour cakes are very tender when warm and will firm up as they cool, ensuring clean slices.
• Feel free to swap the apple pie spice with a pinch of nutmeg or cardamom, or add ½ teaspoon of vanilla or almond extract for a different flavor profile.
FAQ
Q: Can I use almond flour instead of coconut flour
A: This recipe is specifically formulated for coconut flour, which is very absorbent. Substituting it with almond flour would require changing the liquid ratios and is not recommended for this particular recipe.
Q: Is it necessary to cover the cake pan with foil
A: Yes, covering the pan with foil is a crucial step. It prevents condensation from the Instant Pot lid from dripping onto the cake, ensuring the top doesn’t become soggy.
Q: Why did my keto almond cake fall apart when I sliced it
A: The cake was likely still too warm. Coconut flour cakes are very tender when hot and need to cool completely before slicing. This allows the cake to firm up, resulting in clean slices.
Q: Can I make this keto almond cake in the oven
A: This recipe is specifically designed for the moist heat environment of an Instant Pot. Baking it in a conventional oven would require different timing and temperature and may result in a drier cake.
