Breakfast Coconut Almond Cake

THIS DELICIOUS CAKE is just a little spiced with very low carb content. 

Time: 50 minutes - Calories: 115  - Fat:  23g - Protein: 5g -  Net carbs: 3g

  • A ¼ cup of melted butter
  • 1/3 cup of sweetener
  • A ½ cup of heavy whipping cream
  • A ½ cup of unsweetened shredded coconut
  • 1 cup of almond flour
  • 1 tsp. of apple pie spice
  • 1 tsp. of baking powder
  • 2 cups of water
  • 2 lightly whisked free-range eggs


1.Pour the water into the Instant Pot and place the trivet inside. 

2.Get a cake pan that will easily fit into your Instant Pot (about 6-inches) and grease it properly. 

3.Get a medium bowl and put all the dry ingredients into it. Stir properly until all the ingredients are well mixed. 

4.Slowly stir in the wet ingredients one by one. 

5.Pour the mixture into the already prepared cake tin. Use a foil to cover the tin. 

6.Gently place this into the Instant Pot and cover with a lid. Cook for 40 minutes on manual high pressure. 

7.Naturally, release the pressure for 10 minutes, then quick release the remaining pressure. 

8.Take off the lid and remove the pan from the pot. 

9.Allow cooling before serving.  

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