Imagine waking up to the warm, inviting aroma of a freshly baked cake that perfectly fits your low-carb lifestyle. This Sunrise Almond and Coconut Cake is a dream come true! Made effortlessly in the Instant Pot, it boasts a wonderfully moist and tender crumb, packed with the nutty flavor of almond flour and sweet, tropical notes of coconut. A hint of apple pie spice adds a comforting warmth, making each bite a pure delight. Whether you enjoy it as a guilt-free breakfast or a satisfying dessert, this cake is guaranteed to brighten your day.
Ingredients
• ½ cup (120 ml) Heavy Cream
• 2 large Eggs
• ¼ cup (57 g) Butter, melted
• 1/3 cup (65 g) Truvia or other granulated keto sweetener
• 1 cup (112 g) Almond Flour
• 1 tsp (4 g) Baking Powder
• ½ cup (40 g) Unsweetened Shredded Coconut
• 1 tsp (3 g) Apple Pie Spice
• 1 Pinch (¼ tsp) Sea Salt
• 2 cups (475 ml) Water, for the Instant Pot
Instructions
1. Directions
2. In a medium bowl, whisk together the dry : almond flour, Truvia, baking powder, shredded coconut, apple pie spice, and sea salt.2. In a separate large bowl, whisk the heavy cream, eggs, and melted butter until smooth and well combined.3. Gently fold the dry ingredient mixture into the wet until just combined. Be careful not to overmix.4. Thoroughly grease a 6-inch round cake pan. Pour the batter into the prepared pan and spread it evenly. Cover the top of the pan tightly with aluminum foil.5. Pour 2 cups of water into the inner pot of your Instant Pot and place the metal trivet (rack) inside.6. Carefully lower the foil-covered cake pan onto the trivet. Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position.7. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on HIGH pressure for 40 minutes.8. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to vent the remaining steam.9. Using oven mitts, lift the cake pan out of the Instant Pot. Let it cool for 10-15 minutes before slicing and serving. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 236
• Total Fat: 23g
• Net Carbs: 3g
• Protein: 5g
• Fiber: 2g
Pro Tips
• Pro-Tips
• For a richer, nuttier flavor, lightly toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes before adding it to the dry .
• Ensure the cake is cooked through by inserting a toothpick into the center after cooking; it should come out clean or with a few moist crumbs attached.
• Add 1 teaspoon of vanilla extract or ½ teaspoon of almond extract to the wet to enhance the cake’s flavor profile.
• Serve this cake warm with a dollop of keto-friendly whipped cream, a sprinkle of cinnamon, or a side of fresh berries.
FAQ
Q: Can I use a different sweetener for this keto cake
A: Yes, the recipe suggests Truvia or another granulated keto sweetener. You can easily substitute it with your preferred brand, such as erythritol or a monk fruit blend, in a 1:1 ratio.
Q: Is this Instant Pot almond coconut cake gluten-free
A: Absolutely. This cake is naturally gluten-free because it is made with almond flour instead of traditional wheat flour. Just ensure your baking powder is also certified gluten-free if you have a high sensitivity.
Q: What if I don’t have a 6-inch cake pan
A: A 6-inch round pan is ideal, but any other oven-safe dish that fits on your Instant Pot’s trivet will work. You could use a small springform pan or a heat-proof glass container. Make sure to grease it well and cover it tightly with foil as instructed.
Q: How do I store leftovers of this cake
A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can enjoy it chilled or gently warm a slice in the microwave before serving.
