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Keto Instant Pot Carrot Cake

Course Dessert, instant pot
Keyword instant pot cake
Prep Time 13 minutes
Cook Time 44 minutes
Resting 40 minutes
Servings 6
Calories 318 kcal
Author Stacey Crawford from Beauty and the Foodie

Ingredients

Ingredients:

  • 1 cup almond flour
  • cup erythritol granular sweetener I used Swerve
  • 1 tsp baking powder
  • tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp nutmeg
  • 2 large eggs
  • 3 tbsp heavy cream
  • 2 tbsp butter melted
  • 1 tsp vanilla extract
  • cup grated carrots
  • cup grated zucchini squash
  • cup chopped walnuts to garnish

Frosting:

  • 4 ounces cream cheese softened and cubed
  • 3 tbsp erythritol granular sweetener I used Swerve
  • 2 tsp lemon juice
  • ½ tsp vanilla extract
  • 1 tbsp heavy cream

Instructions

  1. Spray a 6 inch round cake pan (that fits in the Instant Pot) with nonstick coconut oil spray. Set aside.
  2. Place 2 paper towels into a colander and place the grated carrot and grated zucchini
  3. onto the paper towels and press down on grated vegetables with your hands in the colander to drain the excess liquid.
  4. In a large bowl with an electric hand mixer or stand mixer add almond flour, erythritol sweetener, baking powder, baking soda, cinnamon, cardamom, nutmeg, eggs, heavy cream, butter, vanilla extract, grated carrot and grated zucchini. Beat on medium until thoroughly blended.
  5. Pour cake batter into the prepared pan. Cover the top of the pan tightly with a sheet of aluminum foil.
  6. Add 1 ⅔ cup water to the Instant Pot and place the steamer rack into the pot. Place covered cake pan on the steamer rack.
  7. Close, lock lid, and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure or Cake Setting (if your Instant Pot has the Cake button) and set the cook time for 44 minutes.
  8. Once cook time is complete, let the pressure naturally release for 10 minutes and then Quick release the remaining pressure.
  9. Open the lid and carefully grasp the rack handles to lift the cake pan out of the pot. Remove the aluminum foil cover and let the cake cool for 25 to 30 minutes.
  10. While the cake is cooling, you can make the frosting.
  11. In a large bowl add cream cheese, 3 tbsp erythritol sweetener, lemon juice, vanilla extract, and heavy cream. Use an electric hand mixer and beat on high until combined and creamy.
  12. Once the cake has cooled completely, frost the cake, sprinkle with walnuts, slice and serve. Store covered in the fridge for up to 5 days.
Nutrition Facts
Keto Instant Pot Carrot Cake
Amount Per Serving
Calories 318 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 10g 50%
Cholesterol 114mg 38%
Sodium 157mg 7%
Potassium 205mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 8g 16%
Vitamin A 36.5%
Vitamin C 2.8%
Calcium 12.2%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.