SERVES: 5
SERVING SIZE: 1 CAKE WITH 2 TBSP TOPPING
PREP: 6 MINUTES
PRESSURE: 9 MINUTES
TOTAL: 23 MINUTES
SETTING: PRESSURE COOK
RELEASE: QUICK
The Instant Pot does an excellent job of creating dense and creamy cakes! These fudgy cakes are rich and decadent with a warm, creamy center. They’re simply divine, but low in carbs and easy to prepare.
2⁄3 cup sugar-free, stevia-sweetened chocolate chips
1⁄2 cup butter
3 eggs
2⁄3 cup erythritol and oligosaccharide blend granular sweetener
1⁄4 cup almond flour
1 tsp vanilla extract
FOR THE TOPPING
1⁄3 cup heavy cream
1⁄8 tsp stevia extract
1 Spray five 6-ounce (170g) ramekins with nonstick coconut oil spray. Set aside.
2 Add the chocolate chips and butter to a medium saucepan and place over medium-low heat. Stirring continuously, heat until the ingredients are melted and combined and then remove the saucepan from heat. Set aside.
3 In a large bowl, combine the eggs, sweetener, almond flour, and vanilla extract. Whisk to combine.
4 Pour the melted chocolate mixture into the egg and flour mixture and mix thoroughly. Fill each ramekin half full with the cake batter.
5 Place the steam rack in the pot and add 13⁄4 cup water to the bottom of the pot.
6 Place three of the ramekins on top of the rack and then center the remaining two ramekins on top of the bottom ramekins.
7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 9 minutes.
8 While the cakes are cooking, make the whipped topping by combining the heavy cream and stevia extract in a medium bowl. Using an immersion blender or hand mixer, whip until stiff peaks are formed. Tightly cover with plastic wrap and transfer to the refrigerator to chill.
9 Once the cook time for cakes is complete, quick release the pressure, open the lid, and carefully transfer the ramekins to a cooling rack to set and cool for 7 minutes.
10 Once cooled, top each cake with 2 tbsp of the whipped topping. Serve warm.
tip To make this recipe dairy-free, substitute 1⁄2 cup coconut oil for the butter and 1⁄3 cup full-fat coconut cream for the heavy cream.
CALORIES: 420 FAT: 37g NET CARBS: 8g PROTEIN: 7g