Craving a truly decadent dessert that won’t derail your low-carb lifestyle? Look no further! This Instant Pot Coconut Cream Cake is an absolute dream. It’s unbelievably moist, packed with rich coconut flavor, and comes together with minimal effort thanks to the magic of pressure cooking. Topped with a fluffy, sugar-free whipped cream and a sprinkle of toasted hazelnuts, this cake is pure keto bliss in every single bite.
Ingredients
• For the Coconut Cake
• 2 cups / 240g coconut flour
• ¼ cup / 28g almond flour
• 3 tbsp / 21g unsweetened shredded coconut
• 3 tsp / 12g baking powder
• 1 cup / 240ml full-fat coconut cream
• 5 large eggs, room temperature
• ¼ cup / 48g granulated stevia (or your preferred keto sweetener)
• 2 tsp / 10ml vanilla extract
• For the Hazelnut Whipped Cream
• 2 cups / 480ml sugar-free whipping cream, chilled
• 3 tbsp / 25g hazelnuts, finely chopped
Instructions
1. Directions
2. Pour one cup of water into your Instant Pot’s inner pot and place the trivet inside. Set aside.
3. In a large mixing bowl, whisk together the coconut flour, almond flour, shredded coconut, baking powder, and stevia until well combined.
4. Add the eggs one at a time, beating well with an electric mixer on medium-high speed after each addition.
5. Pour in the coconut cream and vanilla extract. Continue to beat on medium speed for 2 more minutes until the batter is smooth and thick.
6. Generously grease a 7-inch springform pan with coconut oil and pour the batter into the pan, smoothing the top.
7. Carefully place the pan on the trivet inside the Instant Pot. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on high pressure for 20 minutes.
8. While the cake cooks, prepare the topping. In a chilled bowl, beat the whipping cream with an electric mixer until light, fluffy peaks form. Gently fold in the chopped hazelnuts and refrigerate until ready to use.
9. Once the 20-minute cook time is complete, perform a quick pressure release. Carefully open the lid and remove the pan from the pot. Let it cool on a wire rack for at least 20 minutes.
10. Once cooled, run a knife around the edge of the cake and release the springform pan. Top the cake with the hazelnut whipped cream. For best results, refrigerate for 2-3 hours before slicing and serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 217
• Total Fats: 18.2g
• Net Carbs: 5.1g
• Protein: 5.8g
• Fiber: 4.5g
Pro Tips
• Ensure your eggs and coconut cream are at room temperature. This helps the batter mix more evenly, resulting in a smoother, more uniform cake texture.
• Lightly cover your springform pan with aluminum foil before placing it in the Instant Pot. This prevents condensation from dripping onto the cake, ensuring a perfect top.
• For an extra layer of flavor, toast the chopped hazelnuts in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the whipped cream.
• Don’t overmix the batter once the dry and wet are combined. Mix just until you no longer see streaks of flour for the most tender crumb.
FAQ
Q: Is this Instant Pot coconut cream cake gluten-free
A: Yes, this cake is naturally gluten-free because it is made with coconut flour and almond flour instead of traditional wheat flour. Always ensure your baking powder is certified gluten-free if you have a severe intolerance.
Q: Can I use a different sweetener instead of stevia
A: Absolutely. You can substitute stevia with your preferred one-to-one keto-friendly sweetener, such as erythritol or a monk fruit blend. Check the packaging for proper conversion as sweetness levels can vary.
Q: What is the best way to store this keto cake
A: Due to the hazelnut whipped cream topping, this cake should be stored in an airtight container in the refrigerator. It will remain fresh and delicious for up to 4 days.
Q: Can I make this coconut cake without an Instant Pot
A: This recipe is specifically developed for the unique cooking environment of a pressure cooker, which creates an incredibly moist cake. Baking it in a conventional oven would require different timing and temperature and may result in a drier texture.
