Traditional Coffee Cake
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Traditional Coffee Cake
Print Recipe
Commercially prepared coffee cake is usually very high in sugar, but this re-imagining contains virtually none.
Traditional Coffee Cake
Votes: 3
Rating: 3.33
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 40 minutes
Servings
5-6 servings
Ingredients
BASE
  • 2 eggs
  • 2 tbsp salted grass-fed butter softened
  • 1 cup blanched almond flour
  • 1 cup pecans chopped
  • 1/4 cup sour cream at room temperature
  • 1/4 cup full-fat cream cheese softened
  • 1/2 tsp salt
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp baking soda
TOPPING
  • 1 cup sugar-free chocolate chips
  • 1 cup pecans chopped
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 1/2 cup heavy whipping cream
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 30-60 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 40 minutes
Servings
5-6 servings
Ingredients
BASE
  • 2 eggs
  • 2 tbsp salted grass-fed butter softened
  • 1 cup blanched almond flour
  • 1 cup pecans chopped
  • 1/4 cup sour cream at room temperature
  • 1/4 cup full-fat cream cheese softened
  • 1/2 tsp salt
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp baking soda
TOPPING
  • 1 cup sugar-free chocolate chips
  • 1 cup pecans chopped
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 1/2 cup heavy whipping cream
Traditional Coffee Cake
Votes: 3
Rating: 3.33
Rate this recipe!
Instructions
  1. 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).
  2. 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.
  3. While cooking, in a large bowl, mix the chocolate chips, pecans, Swerve, and whipping cream thoroughly. Set aside.
  4. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  5. Open the Instant Pot and remove the pan. Evenly sprinkle the topping mixture over the cake. Let cool, serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 267
Total Fat 22.7g
Total Carbohydrate 8.9g
Dietary Fiber 1.6g
Total Sugars 0.8g
Protein 7.3g