Ever realized about 15 minutes too late that you wanted to make a dessert before you put that casserole in the oven? Yeh. Me too, about 4 times a week (and I cook dinner only three times a week so do the math, lol). I’ve been eyeing the Instant Pot over by the toaster for a while, I haven’t used it for anything but making pork shoulder and whole chickens but The Lady uses it for a ton of stuff.
I looked around and wow, you can make cake in that thing! Yeh. CAKE!! I looked and there weren’t any low carb recipes for this so I had to figure it out on my own. The first time it came out kinda uncooked in the middle and looked, well, ugly. Tasted good. Looked bad. Gooey in the middle.
Hmm. So it took a few tries but tonight, I got it 🙂 The key is to not use too much batter, and to find a pan that will fit inside your pressure cooker. I used an 8″ cake pan.
So, are you ready for some cake (makes 8 slices or cupcakes)?? Recipe after the jump.
Keto Pressure Cooker Chocolate Cake
- 2 tbsp almond flour
- 2 tbsp oat fiber (NOT OAT FLOUR)
- 2 tbsp baking cocoa powder (increase to 1/2 cup if using unflavored whey)
- 2 Tbsp butter
- 2 Egg
- 1/4 cup (1 scoop (33.6 g), chocolate whey protein isolate (I use This one often for flavored).
- 1/4 cup (cooked), Kabocha Squash
- 1/4 cup brewed coffee (for less intense chocolate taste, use 1/2 cup water instead)
- 1/2 Tbsp baking powder
- 1/2 tsp glucomannan powder
- 1/2 Tbsp vanilla extract
- 1/4 cup or equivalent of sweetener of your choice
Grease cake pan. Put 1.5 cups of water in the bottom of your pressure cooker. Put the steamer rack in the bottom. Your pan will sit on top of this.
Mash up the kabocha until it is free of chunks, I like to zip it in the blender quick. Combine the butter, kabocha, sweetener, extract in a bowl and mix well with mixer until smooth. Add everything else to bowl and stir with a spoon until wet, other wise when you use the mixer, you’ll have cocoa and oat fiber flying all over the place. Ask me how I know…. Ok, is it wet? Good. Beat well for about 30 seconds until you have a smooth batter. Pour into your cake pan. Place pan on steamer rack. Seal cooker, set on HIGH PRESSURE for 20 minutes. Go drink coffee (or make the rest of dinner). When the cycle is done, release pressure. Carefully remove lid so no excess water drips on the cake. Remove pam and let cool 5 minutes before moving to cooling rack. Let cool all the way before frosting (if you so desire). If you chose to frost, wait until cooled. You could also glaze with some sugar-free syrup or dust with dutch chocolate powder or powdered sweetener. Or screw that, eat it just the way it is and smile a brown grin of chocolate cake teeth 😀