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!
Amount per serving
Total Fat 22.7g
Total Carbohydrate 8.9g
Dietary Fiber 1.6g
Total Sugars 0.8g