Coconut Cake


  • 3 tbsp sugar-free chocolate chips
  • 2 tbsp coconut oil
  • 2 tbsp grass-fed butter, softened
  • 2 eggs
  • 1 1/3 cup blanched almond flour
  • 1 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1 tsp pumpkin purée, organic
  • 1/2 cup Swerve, confectioners (or more, to taste)
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup heavy whipping cream
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp vanilla extract
  • In a large bowl, thoroughly mix together all ingredients, until a perfectly even mixture is obtained.
  • Next, pour 1 cup filtered water into the Instant Pot and insert the trivet.
  • Transfer the mixture from the bowl into a well-greased, Instant Pot–friendly pan (or dish).
  • 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 let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  • 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!
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