Coconut Cake
30-60 min, 5 - 6 servings, arrowroot powder, baking powder, blanched almond flour, cinnamon, coconut oil, confectioners (or more, contributed, cook 40 min, dessert, easy, eggs, gluten free, grass-fed butter, ground, heavy whipping cream, modern, nutmeg, organic, prep 5 min, pressure cook, pumpkin purée, softened, sugar-free chocolate chips, swerve, The Essential Keto Instant Pot Cookbook by Casey Thaler,
Ingreadient
- 3 tbsp sugar-free chocolate chips
- 2 tbsp coconut oil
- 2 tbsp grass-fed butter, softened
- 2 eggs
- 1 1/3 cup blanched almond flour
- 1 tbsp arrowroot powder
- 1 tsp baking powder
- 1 tsp 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 tsp nutmeg, ground
- 1/2 tsp cinnamon, ground
- 1/2 tsp vanilla extract
Direction
- 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!
