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Almond Flour Cake | Instant Pot Coconut Cake Recipe
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
8
Calories:
252
kcal
Author:
Urvashi
Calories:
252
kcal
|
Carbohydrates:
6
g
|
Protein:
5
g
|
Fat:
24
g
|
Fiber:
4
g
US Customary
-
Metric
Ingredients
Dry Ingredients
1
cup
Superfine Almond Flour
1/2
cup
Unsweetened Shredded Coconut
1/3
cup
Truvia
1
teaspoon
Baking Powder
1
teaspoon
Apple Pie Spice
Wet ingredients
2
Eggs
lightly whisked
1/4
cup
Butter
melted
1/2
cup
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 springform loaf pan (
I used this o
ne) and cover the pan with foil.
Place 2 cups of water into your instant pot liner, and put in a trivet 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. Unclasp the sides and remove the cake and serve.