, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto Instant Pot spice cake
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- ½ cup (32⁄3 oz.) 120 ml (110 g) erythritol
- 2 tsp 2 tsp baking powder
- 1 tsp 1 tsp ground cinnamon
- 1 tsp 1 tsp ground ginger
- ¼ tsp ¼ tsp ground cloves
- ¼ tsp ¼ tsp salt
- 2 2 large egglarge eggs
- 1⁄3 cup 80 ml butter, melted or coconut oil
- 1⁄3 cup 80 ml water
- ½ tsp ½ tsp vanilla extract
- 1 oz. 28 g chopped toasted pecans or walnuts
Instructions
- 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 aluminum 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.
Carolyn's tips and tricks
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.
To cook a cake in a pressure cooker, you need a pan that fits inside and sits on the trivet, so you can fill the bottom of the cooker with water. A 7-inch pan fits inside most standard Instant Pots. A springform cheesecake pan works well but you have to make sure to wrap the bottom in foil so that the water doesn’t seep in through the seam. For a cake like this, I recommend using a 7-inch (18 cm) ceramic soufflé pan.
If you grease the pan properly, you can even flip this cake out onto a serving plate after it has cooled. Simply cover the top with a large plate and invert it. Then flip it back over onto your serving plate.
This has not been tested for oven/dutch oven baking at this time.
We have not tested this in smaller dishes. It may take less time to cook.
Do you store it in Tupperware and leave on the countertop? Have you tried freezing it? How long does this keep? Have you tried slicing this like bread and roasting with butter or ghee? 😊
Just don't want it to be too moist! What di you think? My mom's bday is on St. Patty's Day, and she lives carrot cake
You would probably have better luck using this recipe.
https://www.dietdoctor.com/recipes/keto-carrot-cake-cheesecake
Yes, that should work well.
Hope this helps 🙂
You may want to be sure the serving sizes are the same.
We haven't tested freezing this, but it should be OK. You may want to test freezing a small portion before you decide to freeze a large amount.
Thank you for sharing your tips on this one. I am glad you enjoyed it!
Thanks for sharing, Jane!
Hi, Karen! The carbs shown are per serving, so this would be 3 net carbs per serving.