Craving a decadent coffee cake but sticking to your low-carb lifestyle? Your Instant Pot is about to become your favorite baking assistant! This recipe delivers a wonderfully moist and fluffy almond flour cake with a rich, creamy coffee topping, all without turning on your oven. It’s the perfect guilt-free treat to enjoy with your morning brew or as an elegant after-dinner dessert. Prepare to be amazed by how simple and delicious keto baking can be!
Ingredients
• For the Keto Cake Base
• 6 large eggs, separated
• 1 ½ cups / 288g erythritol sweetener (like Swerve)
• 1 ½ cups / 168g almond flour
• 3 tbsp / 42g unsalted butter, melted
• 2 tsp baking powder
• ¼ tsp salt
• For the Creamy Coffee Topping
• 5 large egg yolks
• 1 ½ cups / 288g erythritol sweetener or stevia crystal blend
• ¼ cup / 60ml strong black coffee, unsweetened
• 2 sticks / 1 cup / 226g unsalted butter, softened
Instructions
1. Prepare the Cake Base
2. In a large mixing bowl, use an electric mixer to beat the 6 egg whites on medium speed until light and fluffy with soft peaks forming.
3. In a separate bowl, combine the 6 egg yolks, Swerve, almond flour, melted butter, baking powder, and salt. Beat on medium-high speed until fully incorporated and smooth.
4. Gently fold the egg yolk mixture into the beaten egg whites until just combined. Be careful not to overmix.
5. Line a 7-inch round cake pan with parchment paper. Pour the batter into the pan and spread evenly. Tightly wrap the top of the pan with aluminum foil.
6. Cook the Cake
7. Place a trivet inside your Instant Pot and pour in 1 cup of water. Carefully lower the foil-wrapped cake pan onto the trivet.
8. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure by pressing the ‘Manual’ or ‘Pressure Cook’ button for 15 minutes.
9. Once the timer finishes, perform a quick pressure release. Carefully open the lid and remove the pan. Let it cool on a wire rack.
10. Prepare and Cook the Topping
11. While the cake cools, combine all topping (5 egg yolks, sweetener, coffee, and butter) in a large, heat-safe mixing bowl. Whisk on medium-high speed for 2-3 minutes until well combined.
12. Pour 1 cup of fresh water into the Instant Pot and place a steam basket inside. Tightly wrap the bowl of topping mixture with aluminum foil and place it in the steam basket.
13. Secure the lid, set to ‘Sealing’, and cook on high pressure (‘Manual’ or ‘Pressure Cook’) for 4 minutes.
14. When done, perform another quick pressure release. Carefully remove the bowl and let it cool slightly.
15. Assemble and Chill
16. Pour the warm coffee topping mixture over the cooled cake base, spreading it evenly.
17. Allow the cake to cool to room temperature, then refrigerate for at least 1 hour, or until the topping is firm, before slicing and serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 236
• Total Fats: 21.1g
• Net Carbs: 2.3g
• Protein: 9.4g
• Fiber: 0.8g
Pro Tips
• Ensure your eggs and butter are at room temperature. This helps the combine more smoothly for a better cake texture.
• When folding the batter, use a spatula and gentle motions to keep the air in the egg whites, which results in a lighter, fluffier cake.
• Don’t skip wrapping the pans tightly with aluminum foil. This is crucial to prevent condensation from the Instant Pot from making your cake and topping soggy.
• For the best flavor and texture, allow the assembled cake to chill in the refrigerator for at least one hour, or until the topping is fully set.
FAQ
Q: Can I make this coffee cake in the oven instead of an Instant Pot
A: This recipe is specifically designed and tested for the unique cooking environment of an Instant Pot, which steams the cake to create a wonderfully moist texture. Baking it in a conventional oven would require different timings and temperatures and may not yield the same results.
Q: Why is it important to separate the eggs for this recipe
A: Separating the eggs allows you to beat the egg whites into fluffy peaks. Folding this into the batter incorporates air, which is essential for creating a light, fluffy, and less dense almond flour cake.
Q: My Instant Pot cake came out soggy, what went wrong
A: A soggy cake is almost always caused by condensation from the steam. To prevent this, you must wrap the top of your cake pan very tightly with aluminum foil before placing it in the Instant Pot. This creates a barrier that keeps water out of your batter.
Q: How should I store this keto coffee cake
A: Due to the creamy, egg-based topping, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 3-4 days. It is best served chilled, as this keeps the topping firm.
