Craving a slice of summer without the carbs? This Instant Pot Peach Raspberry Cake is your answer! It’s a wonderfully moist and tender almond flour cake, bursting with the sweet tang of fresh peaches and raspberries. Using the Instant Pot makes it incredibly easy and keeps the cake from drying out, delivering a perfect, guilt-free dessert every time. Get ready to impress with this simple, elegant, and keto-friendly treat!

Ingredients

• 2 cups / 224g almond flour
• 1 medium peach, thinly sliced
• ¼ cup / 30g fresh raspberries
• 4 large eggs, at room temperature
• 6 tbsp / 85g unsalted butter, melted
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup / 48g Swerve granular sweetener
• ¼ tsp vanilla extract
• 2 tsp fresh lemon zest

Instructions

1. Directions
2. Prepare your 7-inch cake pan by brushing it with oil and lining the bottom with a round of parchment paper.
3. In a large bowl, whisk together the almond flour, baking powder, and salt.
4. In a separate medium bowl, beat the eggs and Swerve sweetener together until combined. Stir in the melted butter, vanilla extract, and lemon zest.
5. Pour the wet into the dry and mix until just combined. Be careful not to overmix.
6. Gently fold in the sliced peaches and raspberries.
7. Pour the batter into the prepared cake pan and smooth the top. Cover the pan tightly with aluminum foil.
8. Pour 1 cup of water into your Instant Pot’s inner pot and place the trivet inside. Carefully lower the foil-covered cake pan onto the trivet.
9. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 25 minutes on high pressure.
10. When the timer finishes, perform a quick release by carefully moving the steam release handle to the ‘Venting’ position.
11. Once the float valve drops, open the lid and carefully lift the pan out. Remove the foil and let the cake cool completely in the pan before slicing and serving.

Nutritional Information

• Nutrition Per Serving
• Calories: 221
• Total Fat: 19.4g
• Net Carbs: 4.4g
• Protein: 6.6g
• Fiber: 1.8g

Pro Tips

• Use room temperature eggs and butter to ensure a smooth, evenly mixed batter.
• Create a foil ‘sling’ by folding a long piece of aluminum foil and placing it under the cake pan. This makes it much easier to lift the hot pan out of the Instant Pot.
• Don’t overmix the batter once you combine the wet and dry . Mix only until no dry streaks remain to keep the cake tender and light.
• Feel free to swap the fruit with other low-carb options like blueberries or blackberries.

FAQ

Q: Can I use different fruit in this keto cake
A: Yes, you can easily swap the peaches and raspberries with other low-carb fruit options. The recipe suggests trying blueberries or blackberries for a delicious variation.

Q: Why cook a cake in the Instant Pot
A: Cooking this cake in the Instant Pot uses a pressure steam method which keeps the almond flour cake incredibly moist and tender, preventing it from drying out.

Q: Is this Instant Pot peach raspberry cake gluten-free
A: Yes, this cake is completely gluten-free because it is made with almond flour instead of traditional wheat flour. It is also a keto-friendly and low-carb dessert.

Q: How do I get the cake pan out of the Instant Pot safely
A: For easy and safe removal, create a ‘foil sling’ by placing a long, folded piece of aluminum foil under the cake pan. Use the ends of the sling as handles to lift the hot pan out after cooking.