Instant Pot Keto Plum Cake is perfectly moist and tender, with a delicate almond crumb and the sweet-tart flavor of juicy plums pressed right into the top. It steams to perfection in about 40 minutes, no oven required. Elegant enough for dessert, gentle enough for breakfast.
There’s something incredibly comforting about a warm slice of cake for breakfast, and this Instant Pot Plum Cake is here to make your mornings extra special. Forget heating up the whole kitchen—this recipe harnesses the magic of the pressure cooker to create a perfectly moist, tender cake in just 40 minutes. Infused with the sweet-tart flavor of juicy plums and a hint of almond, its delicate crumb is a dream come true for anyone on a keto or low-carb diet. It’s elegant enough for a weekend brunch yet simple enough for a weekday treat. Let’s get baking!
Ingredients
• ½ cup (113g / 4 oz) Butter, softened
• ½ cup (100g / 3.5 oz) Granulated Sweetener
• 3 large Eggs, room temperature
• 1 tbsp (15ml) Vanilla Extract
• ¼ tsp (1.25ml) Almond Extract
• ¾ cup (180ml / 6.1 fl oz) Unsweetened Almond Milk
• 1 ½ cups (168g / 5.9 oz) Almond Flour
• ½ cup (60g / 2.12 oz) Coconut Flour
• 2 tsp (8g / 0.28 oz) Baking Powder
• ¼ tsp (1g / 0.04 oz) Xanthan Gum
• 1 pinch Sea Salt
• 4 medium Plums, pitted and halved
• 1 ½ cups (355ml / 12 fl oz) Water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet or rack inside.2. Cream Butter and Sweetener: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sweetener together until the mixture is light, fluffy, and smooth.3. Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and almond milk until just combined.4. Combine Dry : In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and sea salt.5. Make the Batter: Gradually add the dry ingredient mixture to the wet , mixing on low speed until everything is just incorporated. Do not overmix.6. Assemble the Cake: Thoroughly grease a 7-inch round push pan or springform pan with cooking spray. Pour the batter into the prepared pan and smooth the top. Gently press the plum halves, cut-side down, into the top of the batter.7. Pressure Cook: Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on High Pressure for 25 minutes.8. Release and Cool: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully lift the pan out and let the cake cool for at least 15 minutes before serving.
Nutritional Information
• Per Serving: Calories 296 | Total Fat 25g (0.88 oz) | Net Carbs 6.5g (0.23 oz) | Protein 9g (0.32 oz) | Fiber 1g (0.04 oz)
Pro Tips
• For a smoother, more uniform batter, ensure your butter, eggs, and almond milk are at room temperature before you begin.
• Once you add the dry , mix only until they are just combined. Overmixing almond and coconut flours can lead to a dense, tough cake.
• Serve the cake warm with a dollop of full-fat Greek yogurt, clotted cream, or a sprinkle of powdered sweetener for an extra touch of elegance.
FAQ
Q: Can I bake this plum cake in the oven instead
A: Yes, you can bake this cake in a conventional oven. Pour the batter into the prepared 7-inch pan and bake at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Q: What can I use instead of plums
A: You can substitute plums with other low-carb fruits like berries (raspberries, blueberries, or blackberries) or sliced peaches. Adjust the amount based on the size of the fruit.
Q: Do I need xanthan gum for this recipe
A: Xanthan gum is highly recommended as it helps bind the gluten-free flours and provides a better cake-like structure. Omitting it may result in a more crumbly cake.
Q: How do I store this keto plum cake
A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. It can be enjoyed cold or gently warmed before serving.
Pro Tips
- Make sure the butter, eggs, and almond milk are all at room temperature before you start. It's the difference between a smooth, uniform batter and a curdled one.
- Once you add the dry ingredients, mix only until just combined. Overmixing almond and coconut flours leads to a dense, tough cake instead of a tender crumb.
- Grease the 7-inch push pan or springform pan thoroughly with cooking spray so the cake releases cleanly after steaming. Press the plum halves cut-side down into the batter so they bake into the surface.
- Let the cake cool in the pan for at least 15 minutes before serving. That rest lets the crumb set so slices hold together.
- The natural pressure release (10 minutes before the quick release) keeps the cake from sinking in the middle — don't rush straight to venting.
Frequently Asked Questions
Can I make this plum cake ahead of time?
Yes. It holds well once cooled and keeps its tender crumb for a day or two stored covered at room temperature or in the fridge. Warm slices gently before serving if you like.
Is this plum cake keto-friendly?
Each serving has 6.5 g of net carbs with 9 g of protein and 25 g of fat. The crumb is built on almond flour and coconut flour with a granulated sweetener, and the plums are portioned across all 8 servings.
Why did my cake turn out dense?
Overmixing after the dry ingredients go in is the usual culprit — mix only until just combined. Cold butter or eggs can also tighten the batter, so bring everything to room temperature first.
Do I need a special pan for the Instant Pot?
A 7-inch round push pan or springform pan that fits inside the inner pot works best, thoroughly greased. Lower it onto the trivet over 1½ cups of water to steam.
Recipe card below.
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- Almond Flour Honey Cookies
Instant Pot Keto Plum Cake
Ingredients
Method
- Directions
- Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet or rack inside. 2. Cream Butter and Sweetener: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sweetener together until the mixture is light, fluffy, and smooth. 3.
- Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, almond extract, and almond milk until just combined. 4.
- Combine Dry : In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and sea salt. 5. Make the Batter: Gradually add the dry ingredient mixture to the wet , mixing on low speed until everything is just incorporated.
- Do not overmix. 6. Assemble the Cake: Thoroughly grease a 7-inch round push pan or springform pan with cooking spray.
- Pour the batter into the prepared pan and smooth the top. Gently press the plum halves, cut-side down, into the top of the batter. 7. Pressure Cook: Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid, set the steam release valve to 'Sealing,' and cook on High Pressure for 25 minutes. 8. Release and Cool: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully lift the pan out and let the cake cool for at least 15 minutes before serving.
- Once you add the dry , mix only until they are just combined. Overmixing almond and coconut flours can lead to a dense, tough cake.
