My kids are absolutely LOVING this new Low-Carb Instant Pot Chocolate Cake recipe. It’s a quick and easy fun treat, just without the sugar.
PLUS its only 3g net carbs per slice!
I generally love three-layer chocolate cakes, but sometimes you just don’t want all that temptation hanging out in your kitchen.
Why Bake Cakes In The Instant Pot?
Cakes are quick, easy, and most when baked in your Instant Pot.
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This low-carb chocolate cake is easy to make. With the help of the Instant Pot, you can make it without heating up your kitchen, or worrying about taking it out of the oven on time.
I will admit that some things just shouldn’t be made in the Instant Pot. Not all cakes should become Instant Pot cakes.
When cakes are made in the Instant Pot they come out denser than a regular oven-baked cake.
But that in itself is a bonus, because you create a dense cake, yet without the heavy starch and carbs.
That’s why this chocolate cake is not designed to be light and fluffy, but denser and more solid much like a brownie.
If you don’t have an Instant Pot or would prefer to make an oven-baked chocolate cake, try my delicious chocolate fudge flourless chocolate cake or my baked chocolate ganache cake (keto chocolate cake).
Ingredients
All quantities, ingredients, and instructions are in the recipe card below.
To make this cake you are going to need three types of flour:
If you can’t find flaxseed meal in your store, it is easy to make on your own. Just toss some flaxseed into a food processor or coffee grinder. It will grind the flaxseed into a fine course flour.
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.
Instructions
Step 1: Mix the dry ingredients
To start you will want to mix all the dry ingredients together in a large mixing bowl. I use a fine mesh sleeve to sift all my dry ingredients and make sure there are no clumps.
Step 2: Mix the wet ingredients
Next, you will mix in the wet ingredients. If you were mixing the batter and it seems a little dry, go ahead and add a third egg. Your chocolate cake batter may need an extra egg depending on your coconut flour.
I have found that some brands of coconut flour absorb more liquids than other brands.
How To Bake Cakes In The Instant Pot
Finally, pour your cake batter into a greased baking pan that will fit inside your Instant Pot. I like to use my 6-inch removable bottom cheesecake pan to make cakes because it a breeze to remove the cake in one piece.
Once your cake batter is evenly spread in the pan you will want to cover the top of the pan with a paper towel and aluminium foil.
This will make sure that condensation does not drip onto your cake.
The low-carb chocolate cake will cook for 35 minutes in the Instant Pot with a natural pressure release. A natural pressure release can take quite a bit of time so you only need to let the pressure release for a minimum of 10 minutes before you do a quick release.
This is to make sure that the sudden release of the pressure does not make the top of your cake explode.
How To Decorate With Sugar-Free Frosting/Icing
Once the chocolate cake is done cooking remove it from the Instant Pot and let it cool to room temperature on the counter before frosting.
While the cake is cooling you can mix up the frosting/icing and store it in the refrigerator until you are ready to frost/ice your cake.
Since this healthy chocolate cake is only one layer and is low in carbs you can enjoy it without too much worry. Remember this cake has a denser brownie-like texture.
As always, taste your batter and frosting before adding eggs to ensure the cake is sweet enough for your taste buds. Enjoy!
Low-Carb Instant Pot Chocolate Cake Recipe
Equipment
- Instant Pot
- Mixing Bowls
- Measuring cups and spoons
Ingredients
Chocolate Cake Batter
- 50 g almond meal/flour
- 25 g ground flaxseed/linseed
- 25 g coconut flour
- 35 g cocoa powder (unsweetened)
- 30 g powdered sweetener or more, to taste
- 1 tsp baking powder
- 55 g butter softened
- 1/4 tsp salt
- 3 eggs – medium room temperature
- 60 ml strong coffee strong brewed
Frosting
- 55 g butter softened
- 110 g cream cheese softened
- 2 tbsp powdered sweetener or more, to taste
- 2 tbsp cocoa powder (unsweetened)
Instructions
- Combine the almond flour, coconut flour, flaxseed meal, cocoa powder, and sweetener together in a large bowl. Sift to ensure there are no clumps.
- Mix in the remaining cake ingredients. Start with two eggs, and if the batter is still dry add a third egg.
- Grease a round cake pan that fits inside the Instant Pot. Pour the batter into pan and spread the batter so that it is even. Cover the top of the pan with a paper towel and aluminium foil to prevent liquid from pooling at the top of the cake.
- Add a cup of water and a trivet to the bottom of the Instant Pot. Then lower the cake into the Instant Pot to rest of the trivet. Close the lid and turn the pressure valve to seal.
- Cook the cake for 35 minutes using the “manual”, “pressure cook”, or “cake” function on your Instant Pot. Let the pressure release naturally for at least 10 minutes before doing a quick release.
- Remove the cake from the Instant Pot and let it cool completely before frosting/icing.
- Mix the frosting/icing ingredients together in a bowl. Store it in the refrigerator until the cake is ready to frost/ice. Frost/ice the cake and enjoy!
Video
Nutrition
More sugar-free dessert recipes
- Low-carb lemon cheesecake (no bake)
- Instant Pot berry cheesecake
- Chocolate pudding cake in the Instant Pot
- Keto vanilla berry mug cake
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How is this Paleo ?
It’s not. Can you please help me and tell me where does it state it is so I may correct that? I have read the post so many times I just can’t see where I have stated that.
In your title banner, Paleo with a ✔ is in the list of qualifications. Perhaps that is why the poster was asking about Paleo
Ahhh … that shows the variety of recipes I post.
This looks fab and I’m looking forward to trying it. I have an Instant Pot and need more low carb recipes for it. I’m thinking the ‘1/4 tsp unsalted salt’ is a typo but it made me laugh. I think I’ll get funny looks if I ask for it in the supermarket. Is it the butter that should be unsalted?
I know your recipes always work so this should be awesome. X
I just spotted that too, my challenge to you is to find the unsalted salt 😉 (recipe amended now 🙂 )
Hi, if I don’t have an Instant Pot is there something else I can use? Thanks!
Any recipe I make in the Instant Pot could be made in the traditional oven, but the cooking time may have to be adjusted as the pressure cooking function cooks recipes in a different way,
how can i make this without an instant pot
Any recipe I make in the Instant Pot could be made in the traditional oven, but the cooking time may have to be adjusted as the pressure cooking function cooks recipes in a different way,
I want to try this recipe but I’m not a big fan of coffee and chocolate. Can I substitute water for the coffee? Should the butter be unsalted?
Lived keto for a few months, and trolled internet for chocolate cake for my birthday. Landed on this one, because i have great experience with cakes in pressure cooker. I have always preferred denser, heavier amd moist cakes over fluffy & crumbly. Ok..so I made it…loved it…and ate it THE WHOLE DAY ?? Breakfast, lunch and dinner, my excuse was…duh BIRTHDAY..but also that it was great keto macros in total lol. High fat, low carb, moderate protein. Ok, i wont do that very often…but i felt naughty and so freaking happy on my birthday due to this cake. My partner ate dinner…i was happy to give him my portion, so i could enjoy MY cake ? Thank you!
I tried it and simply put it in the oven at 175C for ca 15 minutes as I don’t have an instant pot. Turned out very well and I love the ganache.
The only thing is that the freshly ground golden flaxseed I used was quite dominant in taste. So I think I will leave that out and simply add ground almonds instead next time.
My husband is allergic to nuts…. what is an alternative to almond flour in this but still keep it low carb?
I’m afraid this recipe doesn’t have a conversion for using coconut flour. They are completely different flours and work in completely different ways. I have an entire back catalogue of coconut flour recipes or recipes that have a conversion in the recipe notes. Take a look here.
I love this recipe but I need it converted to cups and tablespoons!
Luckily there is a conversion button for every recipe – just press the big red buttons below each recipe and you can swap between grams and cups etc. Yay!
Hi libby
I’m looking to buy an instant pot, I’m confused if I need the duo or the lux? Which do you have? I can see only the kid has a cake mode?? Advice would be very much appreciated.
The DUO has more functions than the LUX (such as 2 pressure settings) but most recipes can be made in the LUX. The choice comes down to price and how much you want to spend. If the DUO is on “special” go for that.
Does this recipe need the instant pot with the cake function? Or can it be made with any instant pot? I’m deciding which one to buy.
The pressure cooker function works brilliantly for all my recipes.
What size cake pan did you use? If not seven inches how long would I cook it in a seven inch pan?
I cooked in the oven at 350f for 20 minutes. I doubled erythritol in the frosting. Really enjoyed the cake.
I love your recipes. Have a question..can this be made without flaxseed? No one in the family like flaxseed
Learning to use my instant pot ultra. Made you chocolate cake and I’m waiting for it to cool down so I can spread the icing. It didn’t really rise much. The height of the cake measures only 1/2 -3/4 of an inch high. What did I do wrong? Both the batter and frosting are pretty yummy!
It sounds like your pan was possibly too large? And hence it turning out quite thin. I’m so glad you’re loving the taste, especially the frosting. Yummo!
so what size did you use for your cake?
Thank you!
Would coconut cream work instead of cream cheese? I can use ghee instead of butter, but I’d need a substitute for the cream cheese… Thank you
Thank you so much for this recipe. “Just in time ” a few days before christmas my oven didn’t work any more and because of the corona lockdown I didn’t want to go around looking for a new one. Luckily I do have an airfryer an an instantpot. So
I tried your chocolate cake and it was a big hit.
Lots of love from Germany
Merry Christmas and a healthy and happy new year xxx
Could this cake be made in a normal oven? I don’t have an instant pot. If yes, at what temperature and how long for? And what about in an air fryer? Temperature and time? Thanks Libbey.
Hi Doris, yes you can bake this cake in a normal oven at 180C/350F for 22-25 minutes or until cooked through. I would recommend putting a baking tray half filled with water on the rack under the cake to make a water bath for the cake and keep it from drying out since this recipe was designed to be cooked in the Instant Pot. This will ensure you still get that brownie-like texture. You may also like our sugar-free flourless chocolate fudge cake recipe, it is meant to be baked in the oven. Enjoy!