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prep time
20 min
cook time
20 min
ready time
40 min
Keto Instant Pot Mocha Cake with Amaretto Whipped Cream
This cake is quickly made in an Instant Pot. The high pressure cooking combined with steam cooking results in a very moist, chocolatey cake. The cake must be allowed to cool completely before cutting, but then can be topped with almond whipped cream.
Net Carbs
5.1 g
Fiber
4.1 g
Total Carbs
22.8 g
Protein
8.8 g
Fats
31 g
338 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
2 cup
The Ultimate Icing Sugar Replacement by Swerve
¾ cup
100% Cocoa Special Dark by Hershey's
½ cup
Baking Powder
1 teaspoon
Butter
½ cup
Almond Extract
1 teaspoon
Raw Egg
2 large
Coffee
¾ cup
Water
2 cup
Heavy Cream
⅓ cup
Almond Extract
1 teaspoon
Recipe Steps
steps 6
40 min
Step 1
Combine dry ingredients into a mixing bowl.Step 2
Add liquid ingredients like extract, melted butter and eggs.Step 3
Add very strongly brewed coffee and mix well with a wooden spoon.Step 4
Spray a 6” cake pan with nonstick cooking spray. Pour batter into the prepared pan. Place on a trivet in an instant pot and add 2 cups of water at the bottom of the pot. Cook on high for 20 minutes then quickly release.Step 5
Allow cake to cook completely at room temperature to finish cooking.Step 6
In the meantime, whip cream with almond extract until stiff peaks form. Cut cake into 8 pieces and serve with freshly whipped almond cream.
Comments
Framinpl 5 years ago
I use the half of the extract in the cream because of a review. I also added to the extract a teaspoon of swerve and a teaspoon of vanilla to the whipping cream.I put it on 21 minutes in my instapot I think it probably needed to be in there longer.
Cookie2 5 years ago
The cake came out good but there is way too much almond extract in it. I doubled the amt of cream, still too much. Tossed it and made w/o. So no extract in cream and maybe 1/2 tsp in cake. I will make this again with variation..