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Instant Pot Keto Gluten-Free Coconut Almond Cake

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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.

Coconut Almond Cake

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.

Coconut Almond Cake

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:

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. 

4.64 from 22 votes
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Instant Pot Keto Gluten-Free Coconut Almond Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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.

Course: Dessert
Cuisine: American
Dietary Consideration: Gluten-Free, High Fat, Keto, Low Carb, Vegetarian
Cooking Style: Instant Pot/Pressure Cooker
Servings: 8
Calories: 236 kcal
Author: Urvashi
Ingredients
Dry Ingredients
Wet ingredients
  • 2 eggs lightly whisked
  • 1/4 cup butter melted
  • 1/2 cup heavy whipping cream
US Customary - Metric
Instructions
  1. Mix together all the dry ingredients.
  2. Pour in wet ingredients one by one, mixing well with each addition.

  3. Pour into a 6-inch round cake pan and cover the pan with foil.

  4. Place 2 cups of water into your instant pot liner, and put in a steamer rack on top.

  5. Set your Instant Pot for 40 minutes at High Pressure, let it release pressure naturally for 10 minutes, and release remaining pressure.

  6. 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..

Nutrition facts per serving
236kcal | Fat: 23g | Saturated fat: 11g | Cholesterol: 76mg | Sodium: 74mg | Potassium: 108mg | Carbohydrates: 5g | Fiber: 2g | Protein: 5g | Vitamin A: 9.1% | Calcium: 7.2% | Iron: 5.6%

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.

Instant Pot Keto Gluten-Free Almond Coconut cake packs all of the flavor and none of the carbs of a regular cake. Make this keto cake in your pressure cooker without heating up your kitchen, and serve an elegant slice with ease.

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Comments

  2. 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.

  3. 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?

  5. 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.

  7. 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?!?

  8. 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!

    • 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

  9. 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.

    • 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?!

  10. 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?

  12. 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 !

    • 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.

    • 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).

      • 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.

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