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Traditional Coffee Cake
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
5 - 6 servings
|
Ingredients
- 3 tbsp sugar-free chocolate chips
- 2 tbsp coconut oil
- 2 tbsp grass-fed butter softened
- 2 eggs
- 1 1/3 cup blanched almond flour
- 1 tbsp arrowroot powder
- 1 tsp baking powder
- 1 tsp pumpkin purée organic
- 1/2 cup Swerve confectioners (or more, to taste)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup heavy whipping cream
- 1/2 tsp nutmeg ground
- 1/2 tsp cinnamon ground
- 1/2 tsp vanilla extract
Ingredients
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Instructions
- In a large bowl, thoroughly mix together all ingredients, until a perfectly even mixture is obtained.
- Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
- Transfer the mixture from the bowl 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.
- 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. Allow to cool completely before serving. Add any desired toppings on top of the finished dessert, serve, and enjoy!
Recipe Notes
Nutrition Facts Amount per serving Calories 227 Total Fat 21.1g Total Carbohydrate 8.8g Dietary Fiber 2.5g Total Sugars 0.9g Protein 4.2g
CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.
Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.
A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson’s specialty food company Primal Nutrition, Inc., in November 2018.
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Nice, thank you for the recipe. I use this silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n