Craving a sweet treat that won’t derail your health goals? Look no further! This Instant Pot Keto Raspberry Coconut Cake is a game-changer. It’s incredibly moist, packed with the bright tang of fresh raspberries and the tropical sweetness of coconut, all with just 1.9g net carbs per serving. The best part? Your pressure cooker does all the work, delivering a perfectly ‘baked’ cake without even turning on your oven. Get ready for your new favorite guilt-free indulgence!
Ingredients
• 1 ½ cups / 150g almond flour
• ½ cup / 60g fresh raspberries
• ½ cup / 40g unsweetened shredded coconut
• ¼ cup / 50g Swerve or other erythritol-based sweetener
• 1 tsp / 5g baking soda
• ½ cup / 120ml coconut oil, melted
• 2 large eggs, room temperature
Instructions
1. Directions
2. In a medium bowl, combine the almond flour, shredded coconut, baking soda, and Swerve. Whisk until well combined.
3. Add the melted coconut oil and eggs to the dry . Using a mixer with a dough hook attachment or a sturdy spatula, mix until a thick dough forms.
4. Gently fold in the fresh raspberries, being careful not to crush them.
5. Line a small, round baking pan (that fits inside your Instant Pot) with parchment paper. Transfer the mixture to the pan and press it down evenly with your hands or the back of a spoon.
6. Tightly wrap the top of the pan with aluminum foil to prevent condensation from dripping onto the cake.
7. Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the baking pan onto the trivet.
8. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 20 minutes on high pressure.
9. Once the cooking cycle is complete, perform a quick release by carefully moving the steam release handle to the ‘Venting’ position.
10. Once the pin has dropped, open the lid and carefully remove the baking pan. Let it cool completely on a wire rack before removing the foil, slicing, and serving.
11. Optionally, sprinkle with additional shredded coconut before serving.
Nutritional Information
• Per Serving (1 of 6)
• Calories: 251
• Total Fat: 25.5g
• Net Carbs: 1.9g
• Protein: 4g
• Fiber: 2g
Pro Tips
• You can use frozen raspberries! Don’t thaw them first; fold them in straight from the freezer to prevent them from bleeding color throughout the batter.
• Ensure your baking pan is covered very tightly with foil. This is crucial to prevent water from the steam from making your cake soggy.
• For a richer flavor, try toasting the shredded coconut in a dry skillet over medium heat for 2-3 minutes before adding it to the batter.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for 10-15 minutes before enjoying for the best texture.
FAQ
Q: Can I use frozen raspberries in this keto cake recipe
A: Yes, you can use frozen raspberries. For best results, do not thaw them first. Fold them into the batter straight from the freezer to prevent them from bleeding color throughout the cake.
Q: How do I prevent my Instant Pot cake from getting soggy
A: To prevent a soggy cake, it is crucial to wrap the top of the baking pan very tightly with aluminum foil. This creates a seal that stops condensation from the steam from dripping onto your cake during the pressure cooking cycle.
Q: What is the net carb count for this raspberry coconut cake
A: This Instant Pot Keto Raspberry Coconut Cake is very low in carbs, containing only 1.9g of net carbs per serving.
Q: How should I store leftover keto cake
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, allow the slices to sit at room temperature for 10-15 minutes before enjoying.
