Coconut Cake
This cake is light, but tasty — enjoy responsibly!
Servings Prep Time
5 – 6 servings 5minutes
Cook Time
Servings Prep Time
5 – 6 servings 5minutes
Cook Time
  • 3tbsp sugar-free chocolate chips
  • 2tbsp coconut oil
  • 2tbsp grass-fed buttersoftened
  • 2 eggs
  • 1 1/3cup blanched almond flour
  • 1tbsp arrowroot powder
  • 1tsp baking powder
  • 1tsp pumpkin puréeorganic
  • 1/2cup Swerveconfectioners (or more, to taste)
  • 1/2cup unsweetened coconut flakes
  • 1/2cup heavy whipping cream
  • 1/2tsp nutmegground
  • 1/2tsp cinnamonground
  • 1/2tsp vanilla extract
  1. In a large bowl, thoroughly mix together all ingredients, until a perfectly even mixture is obtained.
  2. Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
  3. Transfer the mixture from the bowl into a well-greased, Instant Pot–friendly pan (or dish).
  4. 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
  5. let cook.
  6. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  7. 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