Craving a truly decadent dessert that won’t derail your health goals? Look no further! This Instant Pot Keto Brownie Ice Cream Cake is the answer to your sweet-tooth prayers. We’re talking about a rich, fudgy, chocolatey brownie base, cooked to perfection in minutes using the magic of pressure cooking. But we don’t stop there. It’s crowned with a luscious, tangy lemon cream topping that tastes just like a no-churn ice cream. This stunning dessert is low-carb, gluten-free, and surprisingly easy to whip up. Get ready to impress everyone, including yourself!
Ingredients
• For the Keto Brownies
• 1 cup / 112g almond flour
• ¼ cup / 30g coconut flour
• ¼ cup / 20g unsweetened shredded coconut
• 1 tsp / 4g baking powder
• 3 large eggs, at room temperature
• ¼ cup / 57g butter, melted
• 3 tbsp / 27g granulated stevia
• For the Lemon Cream Topping
• 1 cup / 245g full-fat plain Greek yogurt
• ¼ cup / 60ml heavy whipping cream
• ½ tsp / 1.5g agar-agar powder
• 1 tbsp / 6g fresh lemon zest
• 2 tsp / 10ml vanilla extract
• ¼ cup / 48g Swerve confectioners’ style sweetener
Instructions
1. Prepare the Lemon Cream Topping: In a large mixing bowl, combine the Greek yogurt, heavy whipping cream, agar-agar powder, lemon zest, vanilla extract, and Swerve. Using a stand mixer or hand mixer, beat on medium-high speed for 2-3 minutes until light and fluffy. Cover and place in the refrigerator to chill.
2. Mix the Brownie Batter: In a separate large bowl, whisk together the almond flour, coconut flour, shredded coconut, and baking powder. In another bowl, beat the eggs and granulated stevia. Add the melted butter and mix to combine. Pour the wet into the dry and mix until just incorporated.
3. Prepare the Pan: Lightly grease a 6 or 7-inch round cake pan that fits inside your Instant Pot and line the bottom with parchment paper. Pour the brownie batter into the pan, spread it into an even layer, and cover the pan tightly with aluminum foil.
4. Set Up the Instant Pot: Pour 1 cup of water into the inner pot and place the trivet inside. Carefully lower the foil-covered cake pan onto the trivet.
5. Pressure Cook: Secure the lid and set the steam release handle to the “Sealing” position. Select “Pressure Cook” or “Manual” and cook on high pressure for 15 minutes.
6. Release Pressure and Cool: Once the cycle is complete, perform a quick pressure release. Once the pin drops, open the lid. Carefully lift the pan out and remove the foil. Let the brownies cool completely to room temperature.
7. Assemble and Chill: Once the brownies are cool, spread the chilled lemon cream evenly over the top. Refrigerate for at least 1 hour to allow the topping to set firmly before slicing and serving.
Nutritional Information
• Per Serving (Serves 6)
• Calories: 174
• Total Fats: 14.2g
• Net Carbs: 3.3g
• Protein: 5.3g
• Fiber: 3.8g
Pro Tips
• Create a foil sling by folding a long piece of aluminum foil and placing it under your cake pan. This makes it much easier and safer to lift the hot pan out of the Instant Pot.
• For a fudgier brownie, be careful not to overmix the batter once you combine the wet and dry . Mix only until no dry streaks remain.
• Ensure the brownies are completely cool before adding the lemon cream topping. A warm base will cause the topping to melt and become runny.
• For a firmer, more ice-cream-like texture, place the finished cake in the freezer for 30-60 minutes before slicing and serving.
FAQ
Q: Can I make this keto brownie recipe in the oven instead of an Instant Pot
A: This recipe is specifically developed for the Instant Pot to achieve a perfectly moist, fudgy texture. While you could adapt it for an oven, baking at 350°F (175°C) for 20-25 minutes, the pressure cooking method is what makes this low-carb brownie so unique.
Q: What makes the topping taste like ice cream
A: The lemon cream topping gets its luscious, no-churn ice cream-like texture from a combination of full-fat Greek yogurt and heavy whipping cream, stabilized with a little agar-agar powder. Chilling it firmly or placing it in the freezer for 30-60 minutes enhances this delicious, creamy quality.
Q: Can I use a different sweetener instead of Stevia or Swerve
A: Yes, you can substitute other keto-friendly granulated or powdered sweeteners like erythritol or a monk fruit blend. We recommend using a 1:1 ratio, but always taste and adjust as sweetness levels can vary between different brands.
Q: How should I store this keto brownie ice cream cake
A: Store your Instant Pot keto brownie cake in an airtight container in the refrigerator for up to 5 days. For a firmer texture, you can also store it in the freezer and let it soften for a few minutes before serving.
