Coconut Cake
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Coconut Cake
Print Recipe
This cake is light, but tasty — enjoy responsibly!
Coconut Cake
Votes: 1
Rating: 1
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
  • 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
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
  • 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
Coconut Cake
Votes: 1
Rating: 1
Rate this recipe!
Instructions
  1. In a large bowl, thoroughly mix together all ingredients, until a perfectly even mixture is obtained.
  2. Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
  3. Transfer the mixture from the bowl into a well-greased, Instant Pot–friendly pan (or dish).
  4. 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
  5. let cook.
  6. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  7. 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

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