Traditional Coffee Cake
30-60 min, 5-6 servings, baking soda, blanched almond flour, cinnamon, contributed, cook 40 min, dessert, easy, eggs, full-fat cream cheese, gluten free, heavy whipping cream, keto, low carb, modern, nutmeg, pecans, prep 5 min, pressure cook, salt, salted grass-fed butter, sour cream, sugar-free chocolate chips, swerve confectioners, The Essential Keto Instant Pot Cookbook by Casey Thaler
Ingreadient
- 2 eggs
- 2 tbsp salted grass-fed butter
- 1 cup blanched almond flour
- 1 cup pecans
- 1/4 cup sour cream
- 1/4 cup full-fat cream cheese
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1 cup sugar-free chocolate chips
- 1 cup pecans
- 1/2 cup Swerve confectioners
- 1/2 cup heavy whipping cream
Direction
- Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Using an electric mixer, combine the eggs, butter, flour, pecans, sour cream, cream cheese, salt, cinnamon, nutmeg, and baking soda. Mix thoroughly. Transfer this mixture 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.
- While cooking, in a large bowl, mix the chocolate chips, pecans, Swerve, and whipping cream thoroughly. Set aside.
- 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. Evenly sprinkle the topping mixture over the cake. Let cool, serve, and enjoy!
