Craving a decadent chocolate cake without the carbs or the long baking time? Meet your new favorite dessert! This Keto Instant Pot Chocolate Cake is unbelievably moist, rich, and surprisingly easy to make. Using the pressure cooker ensures a perfectly tender crumb every time. Topped with a refreshing mint frosting and fresh raspberries, it’s a guilt-free indulgence that’s perfect for any occasion.
Ingredients
• For the Keto Chocolate Cake
• ½ cup (56g) almond flour
• ¼ cup (57g) butter, melted
• 5 large egg yolks
• 3 tbsp granulated stevia or erythritol blend
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp vanilla extract
• For the Keto Mint Icing
• 4 oz (113g) cream cheese, softened
• 2 tbsp (28g) butter, softened
• ¼ cup (48g) powdered erythritol
• ½ tsp mint extract
• For Garnish
• 1 tbsp shredded 80% dark chocolate
• ¼ cup (30g) fresh raspberries
Instructions
1. Prepare the Pan: Line the bottom of a 7-inch springform pan with parchment paper. Lightly grease the inside walls with cooking spray and set aside.
2. Combine Dry : In a large bowl, whisk together the almond flour, granulated stevia, cocoa powder, baking powder, and salt until well combined.
3. Combine Wet : In a separate mixing bowl, beat the melted butter, egg yolks, and vanilla extract with a mixer on medium speed for 2-3 minutes until light and creamy.
4. Mix the Batter: Gently fold the wet into the dry until just combined. Do not overmix. Pour the batter evenly into your prepared pan.
5. Set Up the Instant Pot: Pour 1 cup of water into the inner pot of your Instant Pot. Place the trivet inside and carefully lower the springform pan onto the trivet.
6. Pressure Cook: Secure the lid, set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 30 minutes on High Pressure.
7. Prepare the Icing: While the cake cooks, combine the softened cream cheese and butter in a bowl. Beat with a mixer until smooth and creamy. Gradually beat in the powdered erythritol and mint extract until fully incorporated.
8. Release and Cool: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam. Carefully open the lid and lift the pan out. Transfer the cake to a wire rack to cool completely.
9. Decorate and Serve: Once the cake is fully cooled, spread the mint icing over the top. Garnish with shredded dark chocolate and fresh raspberries. Slice and enjoy!
Nutritional Information
• Nutrition Facts (Per Serving)
• Calories: 274
• Total Fat: 24.1g
• Net Carbs: 3.2g
• Protein: 10.1g
• Fiber: 1.7g
• (Note: Nutrition is an estimate and may vary based on used.)
Pro Tips
• For the smoothest batter, ensure your egg yolks, butter, and cream cheese are at room temperature before you begin.
• Create a foil sling to make it easier to lift the hot pan out of the Instant Pot after cooking.
• Don’t frost a warm cake! The icing will melt and slide right off. Patience is key for a beautiful finish.
• If your icing is too thick, add a teaspoon of heavy cream or almond milk at a time until you reach a spreadable consistency.
FAQ
Q: Can I bake this keto chocolate cake in the oven
A: Yes, you can bake this cake in a conventional oven. Pour the batter into the prepared 7-inch pan and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The texture may be slightly different from the ultra-moist Instant Pot version.
Q: What can I use instead of a 7-inch springform pan
A: If you don’t have a 7-inch springform pan, you can use any other 6 or 7-inch oven-safe pan that fits inside your Instant Pot, such as a standard cake pan or a push pan. Be sure to line the bottom with parchment and grease the sides well for easy removal.
Q: Can I use a different sweetener in this recipe
A: Absolutely. You can substitute the stevia/erythritol blend with other keto-friendly granulated sweeteners like pure erythritol or a monk fruit blend. Check the packaging for the correct conversion rate, as sweetness levels can vary between brands.
Q: How should I store this keto chocolate cake
A: Due to the cream cheese icing, this cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days.
