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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Ingredients
Dry Ingredients
- 1 cup (112 g) Superfine Almond Flour
- 1/2 cup (46.5 g) Unsweetened Shredded Coconut
- 1/3 cup (78.86 g) Truvia
- 1 teaspoon (1 teaspoon) Baking Powder
- 1 teaspoon (1 teaspoon) Apple Pie Spice
Wet ingredients
- 2 (2 ) Eggs, lightly whisked
- 1/4 cup (56.75 g) Butter, melted
- 1/2 cup (119 g) Heavy Whipping Cream
Instructions
- 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..
Dominique Boucher
Can we use a 6 inches in a 8quart instant pot?
URVASHI PITRE
Yes you can.
Dominique Boucher
Tthanks. And are you recipe ok for a 8 quart..just bought the ultra and people dont stop telling me to be carefull for burning because most of the recipes are for a 6 quart
Jennifer K
This looks awesome. I don't have an 6 inch pie pan on hand though...i was wondering, if i used a 8 inch one can i just bake it in the oven? if so at what temp and for how long?
Jeannine
If you make this in the mini size, o believe 3 inch pans then how low f would you pressure cook for?
Tammy
Just received your book and knew this was the first recipe t wanted to try. Pure perfection and no surprises. The cake is a taste of Fall. Do moist and the perfect texture. The recipe was so well written and easy to follow and the ingredients are what we Ketofers already have on hand.
Looking forward to many more happy meals from this book.
Kim
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
Hmm that’s interesting. I would just cook it longer. Maybe your pan was a different size?