Directions
In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, chopped walnuts, baking powder, and powdered stevia until well combined.
Add the eggs, melted coconut oil, and heavy cream to the dry .
Using a hand mixer on low speed, beat until the batter is smooth and fully incorporated.
Do not overmix.
Generously grease a 6-inch bundt pan with cooking spray or additional coconut oil.
Pour the batter evenly into the prepared pan.
Pour 2 cups (480 ml) of water into the stainless steel insert of your Instant Pot.
Place the trivet inside, then carefully lower the filled bundt pan onto the trivet.
Secure the Instant Pot lid and set the steam release handle to the 'Sealing' position. Press the 'Manual' or 'Pressure Cook' button and set the timer for 20 minutes on high pressure.
Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes before carefully turning the handle to 'Venting' to release any remaining steam.
Open the pot and carefully lift the bundt pan out using the trivet handles.
Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it to release. Allow it to cool to room temperature before slicing and serving.
