Prep Time: 5 minutes, Cook Time: 40 minutes, Total Time: 45 minutes, Pressure: High, Release: Natural
Gluten Free, Soy Free, Kid Friendly
This cake is light, but tasty — enjoy responsibly!
- 3 tablespoons sugar-free chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons grass-fed butter, softened
- 2 eggs
- 1-1/3 cup blanched almond flour
- 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- 1 teaspoon pumpkin purée, organic
- 1/2 cup Swerve, confectioners (or more, to taste)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup heavy whipping cream
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon vanilla extract
In a large bowl, thoroughly mix together all ingredients, until a perfectly even mixture is obtained.
Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
Transfer the mixture from the bowl into a well-greased, Instant Pot–friendly pan (or dish).
Using a sling if desired, place the pan onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 40 minutes on high pressure, and let cook.
Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
Open the Instant Pot and remove the pan. Allow to cool completely before serving. Add any desired toppings on top of the finished dessert, serve, and enjoy!
Amount per serving
Total Fat 21.1g
Total Carbohydrate 8.8g
Dietary Fiber 2.5g
Total Sugars 0.9g
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