Craving a truly decadent dessert without straying from your low-carb lifestyle? Meet your new obsession! This Instant Pot Tiramisu Cake delivers all the rich, coffee-and-cream-soaked flavor of the classic Italian dessert in a stunningly simple, keto-friendly package. We’re using the magic of the pressure cooker to create a flawlessly moist chocolate almond flour cake, which we then crown with a luscious, tangy mascarpone cream. It’s pure elegance, made easy.
Ingredients
• For the Chocolate Cake Base
• 2 cups / 224g almond flour
• 4 large eggs, separated
• ¼ cup / 60ml coconut cream
• 2 tbsp / 32g almond butter
• ¼ cup / 25g unsweetened cocoa powder
• ¼ cup / 48g Swerve or other erythritol-based sweetener
• 3 tsp baking powder
• For the Mascarpone Topping
• 3 cups / 680g Mascarpone cheese
• 1 cup / 240g plain Greek yogurt
• 2 tsp rum extract
• ½ tsp cinnamon powder
• 2-3 drops liquid stevia, or to taste
Instructions
1. Directions
2. Prepare the Instant Pot: Place a trivet inside your Instant Pot liner and pour in one cup of water. Lightly grease a 7-inch push pan or springform pan that fits inside your pot.
3. Whip the Egg Whites: In a large bowl, use a hand mixer to beat the egg whites and Swerve until stiff peaks form. This is key to a light, airy cake.
4. Combine Wet : In a separate bowl, whisk together the egg yolks, coconut cream, and almond butter until smooth.
5. Mix the Batter: Gently fold the egg yolk mixture into the whipped egg whites. In another small bowl, whisk together the almond flour, cocoa powder, and baking powder. Gradually fold the dry into the egg mixture until just combined. Do not overmix.
6. Pressure Cook: Pour the batter into your prepared cake pan and cover it loosely with foil. Carefully lower the pan onto the trivet in the Instant Pot. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure (Manual mode) for 15 minutes.
7. Release and Cool: Once the timer finishes, perform a quick pressure release. Carefully open the lid and lift the cake pan out. Remove the foil and let the cake cool completely on a wire rack.
8. Make the Topping: While the cake cools, combine the Mascarpone, Greek yogurt, rum extract, cinnamon, and stevia in a bowl. Use a hand mixer to beat on low speed until the mixture is smooth, creamy, and fully combined.
9. Assemble and Chill: Once the cake is completely cool, spread the mascarpone topping evenly over the surface. Refrigerate for at least 2 hours to allow the topping to set before slicing and serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 247
• Total Fats: 18.1g
• Net Carbs: 5.6g
• Protein: 15.6g
• Fiber: 1.7g
Pro Tips
• For the best texture, ensure your mascarpone, Greek yogurt, and eggs are at room temperature before you begin. This helps them combine into a smoother, creamier mixture.
• When adding the dry to the wet, fold them in gently with a spatula until just combined. Overmixing will deflate the egg whites, resulting in a dense cake.
• Let the cake cool completely before frosting. Applying the mascarpone topping to a warm cake will cause it to melt and become runny.
• For a classic tiramisu coffee flavor, dissolve 1 teaspoon of instant espresso powder in the coconut cream before adding it to the batter.
• Garnish with a dusting of unsweetened cocoa powder or shaved keto-friendly dark chocolate just before serving for a professional finish.
FAQ
Q: Can I use a different sweetener instead of Swerve
A: Absolutely. You can replace Swerve with any other 1:1 erythritol or monk fruit-based sweetener. For the liquid stevia in the topping, feel free to adjust the amount to match your personal taste preference.
Q: What if I don’t have an Instant Pot
A: No problem. You can bake this cake in a 350°F (175°C) oven. Place the cake pan inside a larger baking dish and create a water bath (bain-marie) by adding hot water to the larger dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The water bath helps replicate the moist environment of the pressure cooker.
Q: Is there a substitute for mascarpone cheese
A: Yes, if you can’t find mascarpone, you can use full-fat cream cheese. For a closer texture, blend 8 ounces of softened cream cheese with ¼ cup of heavy cream and 1 tablespoon of sour cream until it’s smooth and creamy.
Q: How should I store this keto tiramisu cake
A: This cake must be stored in the refrigerator due to the dairy-based topping. Keep it in an airtight container, and it will stay fresh and delicious for up to 4 days.
