Craving a truly decadent dessert without breaking your keto goals? Look no further! This Instant Pot Chocolate Strawberry Cake is your new best friend. We’re talking a rich, moist chocolate cake base topped with a luscious, sugar-free strawberry cream, all made effortlessly in your pressure cooker. It’s the ultimate guilt-free indulgence that tastes like a gourmet treat but comes together in just 35 minutes. Get ready to wow your taste buds!

Ingredients

• For the Chocolate Cake
• 2 cups / 224g almond flour
• 1 cup / 120g coconut flour
• ¼ cup / 30g unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup / 240ml unsweetened almond milk
• 3 large eggs, room temperature
• 2 large egg whites, room temperature
• For the Strawberry Cream Topping
• 3 cups / 720ml sugar-free whipped cream
• 1 tsp stevia extract, or to taste
• 2 tsp strawberry extract

Instructions

1. Directions
2. Prepare your pan by lining a 7-inch springform pan with parchment paper and set it aside.
3. In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, baking powder, and salt until well combined.
4. Gradually pour in the almond milk and beat with a mixer on high speed. Add the whole eggs one at a time, mixing well after each addition. Finally, gently mix in the egg whites until just incorporated.
5. Pour the batter into the prepared springform pan and smooth the top with a spatula. Cover the pan loosely with aluminum foil.
6. Pour 1 cup of water into your Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet.
7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on ‘Manual’ or ‘Pressure Cook’ mode for 20 minutes.
8. Once the timer finishes, perform a quick release by moving the steam valve to the ‘Venting’ position. Carefully remove the pan and let it cool completely on a wire rack.
9. While the cake cools, prepare the topping. In a large bowl, use a hand mixer to beat the whipped cream, stevia, and strawberry extract until fully combined and fluffy.
10. Once the cake is completely cool, spread the strawberry cream mixture evenly over the top. Refrigerate for at least one hour before slicing and serving.

Nutritional Information

• Nutrition Per Serving
• Calories: 195
• Total Fats: 16.4g
• Net Carbs: 4.2g
• Protein: 5.7g
• Fiber: 3.8g

Pro Tips

• Ensure your eggs and almond milk are at room temperature. This helps the batter mix together smoothly for a more uniform texture.
• To prevent condensation from making the cake soggy, place a paper towel over the springform pan before loosely covering it with aluminum foil.
• Don’t overmix the batter once the eggs are added. Mix just until incorporated to keep the cake tender and light.
• Allow the cake to cool completely to room temperature before adding the strawberry cream. A warm cake will melt the topping.

FAQ

Q: Can I bake this keto chocolate cake in the oven instead of an Instant Pot
A: This recipe is specifically developed for the moist, high-pressure environment of an Instant Pot, which creates its unique texture. Baking it in a conventional oven would require different timings and temperatures and may result in a drier cake.

Q: What can I substitute for almond or coconut flour
A: For this recipe to remain keto-friendly and achieve the right consistency, we do not recommend substituting the almond and coconut flours. They are essential for the low-carb structure and moistness of the cake.

Q: How should I store the finished chocolate strawberry cake
A: Because of the sugar-free whipped cream topping, you must store this cake in an airtight container in the refrigerator. It will keep well for up to 4 days.

Q: Is this Instant Pot chocolate cake gluten-free
A: Yes, this cake is naturally gluten-free because it uses almond and coconut flours instead of wheat-based flour. Just ensure your other ingredients, like baking powder, are certified gluten-free if you have a high sensitivity.