“Cakes cooked in a pressure cooker stay unbelievably moist and delicious. And the Instant Pot even has a specific setting for cake. They were made for each other!” Keto Instant Pot Spice Cake – You must try this recipe.
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- 2 cups almond flour
- ½ cup erythritol
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tbsp chopped toasted pecans or walnuts
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 large eggs
- 1⁄3 cup butter, melted or coconut oil
- 1⁄3 cup water
- ½ tsp vanilla extract
- Grease a 7-inch (18 cm) ceramic pan well — a soufflé pan works great.
- Place the trivet in the bottom of the Instant Pot and add one cup of water (not included in ingredients).
- In a large bowl, whisk together the flour, sweetener, baking powder, cinnamon, ginger, cloves, and salt.
- Stir in the eggs, melted butter, water, and vanilla extract until well combined.
- Spread the batter in the prepared baking pan and smooth the top. Sprinkle with chopped nuts.
- Cover the pan tightly with aluminium foil. Set on top of the trivet in the Instant Pot.
- Close the lid and choose the cake setting. It will automatically set for 40 minutes.
- Once the cycle is finished, allow the Instant Pot to naturally release the pressure for 15 minutes.
- Then remove the lid and lift out the ceramic dish. Cool completely in the pan.
- Remove the foil and transfer the cake to a serving platter. Serve alone or with lightly sweetened whipped cream.
- This easy spice cake is almond flour based cake with plenty of warm fall spices like cinnamon, ginger, and cloves. It can be made with butter or a non-dairy oil like coconut. I topped mine with some chopped pecans and walnuts, and when it was finished, I served it with some lightly sweetened whipped cream. Simple and delicious, no need for sweet frosting or glaze.
Per Serving: 229 calories; 21 g fat; 2 g carbohydrates; 6 g protein.
Recipe by: Carolyn Ketchum, Photo Credit: Carolyn Ketchum
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