Apple Almond Cinnamon Bundt Cake
Architect by profession, cook at heart. Entrepreneur and creator of @mirecetariodecomida
Servings
6Servings
Servings
6Servings
Ingredients
To prep:
  • 2 eggs
  • ⅓cup granulated monk fruit
  • 1tsp Vanilla
  • 2tbsp sugar-free almond butter
  • ½cup melted coconut oil + what is necessary to brush the mold
  • 1½cups almond flour
  • 1tsp cinnamon powder
  • 1tsp baking powder
  • ½tsp salt
  • 2 applesdiced
For the frosting:
  • ½cup powdered monk fruit sweetener(you can substitute for 1 cup of powdered sugar)
  • 2-3tbsp milk
  • Almondssliced and toasted
  • cinnamonto taste
Instructions
To prep:
  1. 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.
  2. Brush the mold, empty the mixture, and cover with aluminum foil. You can use the Instant Pot removable round bake pan for this.
  3. Add 2 cups of water to the bottom of the Instant Pot® pot, the rack, and the mold on top.
  4. 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.
  5. 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:
  1. Mix the powdered monk fruit sweetener with the milk and coat the bundt cake. Then add the almonds and cinnamon powder.