One Pot Pasta
Apple Almond Cinnamon Bundt Cake
| By : |
Architect by profession, cook at heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
6 Servings
|
Ingredients
To prep:
- 2 eggs
- ⅓ cup granulated monk fruit
- 1 tsp Vanilla
- 2 tbsp sugar-free almond butter
- ½ cup melted coconut oil + what is necessary to brush the mold
- 1½ cups almond flour
- 1 tsp cinnamon powder
- 1 tsp baking powder
- ½ tsp salt
- 2 apples diced
For the frosting:
- ½ cup powdered monk fruit sweetener (you can substitute for 1 cup of powdered sugar)
- 2-3 tbsp milk
- Almonds sliced and toasted
- cinnamon to taste
Ingredients
To prep:
For the frosting:
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Instructions
To prep:
- In a bowl, beat the eggs and add the monk fruit, vanilla, almond butter, and coconut oil. In another bowl, mix the almond flour, cinnamon, baking powder, and pinch of salt. Add this mixture to the wet mixture until homogeneous. Add the apples and combine well.
- Brush the mold, empty the mixture, and cover with aluminum foil. You can use the Instant Pot removable round bake pan for this.
- Add
2 cups of water to the bottom of the Instant Pot® pot, the rack, and the mold on top. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Cake and set time to 50 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid, let cool completely and unmold.
For the icing:
- Mix the powdered monk fruit sweetener with the milk and coat the bundt cake. Then add the almonds and cinnamon powder.
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