Sat. Jul 13th, 2024
Keto Almond Cake

The Keto Almond Cake instant pot recipe. Furthermore, the taste of the coconut is good, and it is very yummy. Moreover, even though you’re not low-carb, you’re sure to enjoy this scrumptious Instant Pot Keto Gluten-Free Coconut Almond Cake.


Keto Almond Cake





  • Trivia: 1/3 cup.
  • Unsweetened shredded coconut: 1/2 cup.
  • Apple pie spice: 1 tsp.
  • Superfine almond flour: 1 cup.
  • Baking powder: 1 tsp.
  • Butter: 1/4 cup.
  • Eggs: 2.
  • Heavy whipping cream: 1/2 cup.




  1. Mix all the dry items.
  2. Add the wet components, and mix it properly.
  3. Transfer the mixture into a spring form loaf pan (you used this particular one) and secure with foil.
  4. Your instant-pot liner must have two cups of water and h trivet placed over it.
  5. Your instant pot is set at high pressure for forty minutes, then allowed to naturally drop for 10 minutes before releasing any residual pressure.
  6. After carefully removing and pan-cooling for between fifteen and twenty minutes,
  7. Release the sides, bring down the cake, and finish serving.
  8. Almond meal has a different natural moisture content than regular, ordinary flour. It may little wetter.
  9. For best results, people usually use one part almond flour for one part all-purpose flour.
  10. Gently mix in your egg whites to blend.
  11. Put the combination into the loaf pan that is butter, then garnish with almond slices.
  12. Boil for thirty minutes per side while the top of the cake is soft.
  13. Hold it out, leave it on a cold surface, and wait for a minuet.
  14. Move the dish to the platter, and the powder and sugar are mixed.
  15. You can add brown sugar instead of regular sugar.


Storage information:


  • You may keep the leftover cake close and leave it in a cold place.
  • Keep in the cold area for up to two months if it is set in a tiny jar.


Nutritional facts:


Fiber: 2 g.

Protein: 5 g.

Calories: 105 kcal.

Carbohydrates: 3 g,

Calcium: 39 mg.

Sodium: 24 mg

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