Instant Pot Keto Gluten-Free Coconut Almond Cake packs all of the flavors into a 3 gm carbs per serving cake that tastes like the real thing. Make this keto cake in your pressure cooker without heating up your kitchen, and serve an elegant slice with ease.
Instant Pot Coconut Almond Cake
This is a recipe for an Instant Pot Keto Cake. Anyone who knows me, knows I love cake. I mean, I LOVE cake. Love it. But I’m really trying to low carb again, and I can’t eat the real thing. Also, to be honest, lately it’s kinda not doing it for me. I have been, as my friend Kirsten calls it, “dessert disappointed”. The store-bought stuff is just not cutting it for me.
WANT ANOTHER DELICIOUS KETO CAKE? TRY MY KETO CHOCOLATE CAKE RECIPE!
I’ve been trying and trying, and failing and failing to bake something with almond flour that’s actually worth eating. Which, by the way, is an expensive hobby, given how expensive almond flour is. I’m happy to report that I have finally managed to make a drool-worthy product that I would make and eat even if I weren’t trying to low-carb.
I baked a previous version of Keto Cake and it turned out a toasty golden brown, so I know you can definitely bake this and get a great dessert. But I made this in my pressure cooker just to try it out and the result was a beautifully moist cake. I don’t use any icing on this cake but I’m not a huge icing fan and honestly, it tastes really good by itself.
The recipe steps for this Instant Pot Keto Gluten-Free Coconut Almond Cake are:
- Mix dry ingredients
- Pour in wet ingredients and blend. Pour into a 6-inch cake pan.
- Put a steamer rack in the Instant Pot with 2 cups of water in the liner, place foil-covered cake on trivet
- High pressure for 40 minutes, with 10 mins NPR, release remaining pressure
Check out this video from Plate Art for Kids:
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Instant Pot Keto Gluten-Free Almond Coconut cake packs all of the flavors into a 3 gm carbs per serving cake that tastes like the real thing. Make this keto cake in your pressure cooker without heating up your kitchen, and serve an elegant slice with ease.
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/3 cup Truvia
- 1 teaspoon baking powder
- 1 teaspoon apple pie spice
- 2 eggs lightly whisked
- 1/4 cup butter melted
- 1/2 cup heavy whipping cream
- Mix together all the dry ingredients.
- Pour in wet ingredients one by one, mixing well with each addition.
Pour into a 6-inch round cake pan and cover the pan with foil.
Place 2 cups of water into your instant pot liner, and put in a steamer rack on top.
- Set your Instant Pot for 40 minutes at High Pressure, let it release pressure naturally for 10 minutes, and release remaining pressure.
Carefully take out and pan and let it cool for 15-20 minutes. Upend the cake onto a plate. sprinkle with coconuts, almonds, or powdered sweetener if desired and serve..
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Kim says
Hi! So first off, I’ve tried a few of your re ipes since my IP arrived and we LOVE them! I just made this cake, but my IP is the Lix version (manual pressure is not adjustable, and there is not pressure button). I used the cake button on high for the amount of time in the recipe, byt the middle seemed a little too wet, and didn’t spring back when I touched it. Any suggestions?
URVASHI PITRE says
Hmm that’s interesting. I would just cook it longer. Maybe your pan was a different size?
Brenda H says
Want to try this. Do you not need to grease the cooking pan?
URVASHI PITRE says
Yes. Extremely well!
Lisa Spears says
I made this tonight using maple syrup for the sweetener. Turned out terrific! Also added some vanilla. Since I didn’t have any apple pie spice I just used ground ginger, cinnamon and nutmeg. Thanks for such a delicious and versatile recipe.
Kevin M McLoone says
How long to bake in an oven?
URVASHI PITRE says
Not entirely sure but I’d start at 30 minutes and check. Almond flour does really well when baked so I’m sure it I’ll be tasty.
Zvia says
I followed the instructions exactly and my cake came out a rather anemic gray/brown color and extremely moist to the point of mushy. Not sure what I did wrong. Just put it in for another few minutes hoping it will improve?!?
URVASHI PITRE says
Sounds like it may just need a little more cook time. Did you test with a toothpick?
Stephanie Kilian says
I see shredded carrots, but they are not in the reciepe?
URVASHI PITRE says
I’m curious how it’s ended up?
Jennifer F says
Hi, thanks for the great recipes on this site. I want to try this cake, and am wondering about substations for the sweetener Trivia such as coconut sugar, maple syrup or honey. Would the recipe ratio change for these? Much thanks!
URVASHI PITRE says
I think all you’d have to do is match whatever you sub for sweetness with the truvia. For example it’s twice as sweet as sugar, so you’d double the sugar if that’s what you used. Apart from that I think it will be just fine
Tresa says
Hello, Just found your site through your Amazon InstaPot review. I love the fact that you have keto recipes. I look forward to trying them once I get some pans and racks to fit my generic pot. I hope to upgrade when I have enough money set aside.
URVASHI PITRE says
Welcome! I also have a fairly active Facebook group and page and several of us are keto. As to the racks and pans, in the meantime you can always use disposable foil pans or any kind of stainless steel bowl for the cooking, and a block of foil rolled into a ball to elevate it off the bottom. Gotta work with what you got, right?!
Deanna says
I’m trying to find a good cake for my daughter who is rocking the keto life, but is missing cake tremendously. I’d love to try this, but she’s not a fan of the taste of coconut. How strong is the coconut taste? Do you know of any substitutes for the coconut?
URVASHI PITRE says
Oh I can so relate to missing cake! You’re such a good mom to think of doing this for her.
So two things. One, you can leave out the coconut and use shredded carrots instead which I did here and it worked. It’s an ugly picture that I need to redo but it tasted great: https://www.twosleevers.com/recipes/pressure-cooker-recipes/instant-pot-keto-almond-carrot-cake/
Or, just make her this chocolate cake instead. I love this one: https://www.twosleevers.com/recipes/keto-dark-chocolate-walnut-gluten-free-cake/ So. Good.
Suzanne says
This is a lovely cake and turned out great. How many servings does the cake have?
URVASHI PITRE says
I think I counted this as 6 servings. Glad you liked it!
KK says
Hi! This sounds and looks wonderful! Unfortunately, I need to stay dairy-free. Do you have a suggestion to replace the heavy whipping cream?
Thank you !
URVASHI PITRE says
I’d use about half that amount of almond milk or perhaps you could try the same amount of full fat coconut milk from a can which will be thick.
KetoLifeHacks says
Looks great, I plan to modify this into ginger bread and add some walnuts come Autumn. Will omit the divot and icing as suggested.
URVASHI PITRE says
Love that idea! I’m planning to try this with shredded carrots and pecans, with a cream cheese icing, to approximate carrot cake. Also, need to work on biscotti but I’m out of the (very expensive!) almond flour, but I’m told Costco and Sam carry cheaper packages, and so I may have to go off on an almond flour expedition (or expotition as Winnie the Pooh would say).
KetoLifeHacks says
Carrot cake definitely also crossed my mind (great minds). Was going to try it and add walnuts and cream cheese icing. No raisins of course, glad to see you make no mention of them either. Also considering a zucchini bread. Because why not? Biscotti would be life altering. Can’t wait to see what you come up with.