Name: Traditional Coffee Cake
Prep time: 5 min
Cook time: 40 min
Yield: 5-6 servings
Cuisine: Modern
Ingredients: 2 eggs; 2 tbsp salted grass-fed butter (softened); 1 cup blanched almond flour; 1 cup pecans (chopped); 1/4 cup sour cream (at room temperature); 1/4 cup full-fat cream cheese (softened); 1/2 tsp salt; 1/2 tsp cinnamon (ground); 1/2 tsp nutmeg (ground); 1/4 tsp baking soda; 1 cup sugar-free chocolate chips; 1 cup pecans (chopped); 1/2 cup Swerve confectioners ( (or more, to taste)); 1/2 cup heavy whipping cream

Traditional Coffee Cake

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

Commercially prepared coffee cake is usually very high in sugar, but this re-imagining contains virtually none.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Diet	Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Butter, Chocolate Chips, Confectionery Sugar, Cream Cheese, Whipping Cream

Prep Time

5 minutes

Cook Time

40 minutes

Servings

5-6 servings

Ingredients

BASE

2 eggs
2 tbsp salted grass-fed butter softened
1 cup blanched almond flour
1 cup pecans chopped
1/4 cup sour cream at room temperature
1/4 cup full-fat cream cheese softened
1/2 tsp salt
1/2 tsp cinnamon ground
1/2 tsp nutmeg ground
1/4 tsp baking soda

TOPPING

1 cup sugar-free chocolate chips
1 cup pecans chopped
1/2 cup Swerve confectioners (or more, to taste)
1/2 cup heavy whipping cream

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Diet	Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Butter, Chocolate Chips, Confectionery Sugar, Cream Cheese, Whipping Cream

Prep Time

5 minutes

Cook Time

40 minutes

Servings

5-6 servings

Ingredients

BASE

2 eggs
2 tbsp salted grass-fed butter softened
1 cup blanched almond flour
1 cup pecans chopped
1/4 cup sour cream at room temperature
1/4 cup full-fat cream cheese softened
1/2 tsp salt
1/2 tsp cinnamon ground
1/2 tsp nutmeg ground
1/4 tsp baking soda

TOPPING

1 cup sugar-free chocolate chips
1 cup pecans chopped
1/2 cup Swerve confectioners (or more, to taste)
1/2 cup heavy whipping cream

Instructions

Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Using an electric mixer, combine the eggs, butter, flour, pecans, sour cream, cream cheese, salt, cinnamon, nutmeg, and baking soda. Mix thoroughly. Transfer this mixture 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.
While cooking, in a large bowl, mix the chocolate chips, pecans, Swerve, and whipping cream thoroughly. Set aside.
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. Evenly sprinkle the topping mixture over the cake. Let cool, serve, and enjoy!

Recipe Notes

Nutrition Facts
Amount per serving
Calories 267
Total Fat 22.7g
Total Carbohydrate 8.9g
Dietary Fiber 1.6g
Total Sugars 0.8g
Protein 7.3g

The Essential Keto Instant Pot Cookbook by Casey Thaler

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.