Name: Coconut Cake
Prep time: 5 min
Cook time: 40 min
Yield: 5 - 6 servings
Cuisine: Modern
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

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

This cake is light, but tasty — enjoy responsibly!

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

30-60 min

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Baking Powder, Butter, Chocolate Chips, Cinnamon, Pumpkin Puree, Whipping Cream

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

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Baking Powder, Butter, Chocolate Chips, Cinnamon, Pumpkin Puree, Whipping Cream

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

Instructions

In a large bowl, thoroughly mix together all ingredients, until a perfectly even mixture is obtained.
Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
Transfer the mixture from the bowl 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.
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. 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

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.