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Traditional Coffee Cake
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Ingredients
- 2 tbsp whole milk ricotta cheese
- 2 tbsp full-fat Cheddar cheese shredded
- 1/2 cup full-fat Parmesan cheese grated
- 1/2 Zucchini thinly sliced
- tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1/2 cup full-fat mozzarella cheese shredded
- 6 oz sugar-free or low-sugar roasted tomatoes 1/2 can drained
Ingredients
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Instructions
- Pour 1 cup filtered water into the Instant Pot, then insert the trivet. In a large bowl, combine the ricotta, Cheddar, Parmesan, zucchini, basil, oregano, black pepper, salt, mozzarella, and tomatoes. Mix thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly mug (or multiple, smaller mugs, if desired).
- Place the mug 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 5 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 mug. Let cool, serve, and enjoy!
Recipe Notes
Nutrition Facts
Amount per serving
Calories 177
Total Fat 11g
Total Carbohydrate 5.2g
Dietary Fiber 0.9g
Total Sugars 1.6g
Protein 15.7g
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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The directions are missing.
Thank you for the feedback.
I have updated the recipe.
The instructions are still missing. Please advise.
The instructions include ricotta, but I don’t see it included on the ingredient list. How much, please?
No where in the recipe ingredients does it say ricotta or how much.
Hi Erickac,
2 tbsp of ricotta
Added a tiny bit of cheese, really liked it.
The instructions and part of the ingredients are missing.
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