Low-Carb Instant Pot Chocolate Pudding Cake is the perfect recipe to soothe your sweet tooth with a warm gooey chocolate sauce hidden at the bottom.
So there’s no need to ruin your daily goals if you are after a sweet treat.
The Instant Pot Chocolate Pudding will please all your chocolate loving friends who are gluten-free, sugar-free, low-carb and love healthy recipes.
Low-Carb Instant Pot Chocolate Pudding
No matter where you are on your sugar-free journey, this low-carb chocolate cake is a guilt-free way to satisfy a craving and keep you on track.
Every once in a while I will get a craving, not for something sweet, but something rich in flavour. That is where this chocolate pudding cake comes in it is made of almond and coconut flour, making it low-carb and keto friendly.
What’s special about my Instant Pot chocolate pudding is that as the cake cooks a hot fudge sauce forms under the cake. The result is a warm gooey and moist chocolate cake with a fudge sauce. The best way to eat chocolate in my opinion.
Healthy Instant Pot Chocolate Pudding
To make this cake in the Instant Pot you will need to use the “pot in pot” method. What this means, is that cake will cook inside an oven-safe baking pan that is placed inside of the Instant Pot.
The oven-safe pan sits on a trivet with water underneath to allow the Instant Pot to come to pressure.
Any oven-safe pan that fits inside the Instant Pot will work. Check the pan before using to ensure there are no cracks if you are using a glass baking pan.
I like to use my long handled silicone trivet for this recipe. The long handles allow me to easily lower the pan in and out of my Instant Pot.
If you do not have a long-handled trivet I would use a long piece of foil folded into thirds lengthwise to help you lower and lift your pan.
Low-Carb Chocolate Pudding Cake with Fudge Sauce
The first thing you need to do to make this cake is to mix all the dry ingredients together in a bowl. Break apart any clumps that work with a whisk, fork, or a fine mesh sieve. Once the clumps are all gone you will add the wet ingredients to make the yummy cake batter.
The cake batter uses very little sweeteners. Taste the batter before adding the eggs to make sure it sweetened to your taste buds and to the level of your sweet tooth. If you think it needs more sweetener, add more.
Wow! Low-Carb Instant Pot Chocolate Pudding Cake - with a hidden chocolate sauce!! What a great healthy sugar-free treat for the whole family. Click To TweetNext, you will make the chocolate sauce that will become the hot fudge sauce that appears “as if by magic” under the cake. Pour the chocolate sauce over the cake.
I like to pour on top of a spoon that is held over the cake. I find this prevents the chocolate sauce from making holes in the batter as it is poured.
Do Not Mix the chocolate sauce into batter. The sauce will seep to the bottom and thicken as it cooks.
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- Combine all the dry ingredients. Then mix in the wet ingredients.
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- Pour the batter into a greased oven safe pan.
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- Mix together the chocolate sauce using boiling water.
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- Pour the choclate sauce over the batter.
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- Do not mix the sauce into the batter. Let it sit on top.
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- Cover the pan with foil. Place the pan inside the pressure cooker on a trivet.
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- Cook for 30 minutes. Release the pressure using a quick release.
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- Delicous warm chocolate cake with fudge sauce underneath.
Low-Carb Instant Pot Chocolate Pudding
Finally, cover the low-carb chocolate cake with foil and set the cake on the trivet with 2 cups water underneath. It will take the cake 30 minutes to cook using the “manual” or “pressure cook” setting. When the cake is done release the pressure by quickly turning the pressure know open, be careful of the hot steam.
Let the cake rest uncovered on the counter for 5-10 minutes to settle. The cake is best served still warm, but it also great reheated the next day if you have leftovers (now I can’t imagine this happening in my house).
If you find you did not add enough sweeter to your cake, don’t worry. I have the magic solution to rescue any under-sweetened recipe. Simply top the cake with a spoonful of sweetened whipped cream. It will help sweeten the cake, and you can adapt the sweetness for those in your family who still have a super-sweet tooth.
I hope you love this chocolate pudding cake. Remember to taste the batter and chocolate sauce as you go, and add additional sweetener to match your tastes.
Low-Carb Instant Pot Chocolate Pudding Cake
A delicious low carb chocolate cake with a hot fudge sauce hidden underneath. What a great healthy sugar-free treat for the whole family.
Ingredients
Chocolate Cake
- 3 eggs medium
- 75 g almond meal/flour
- 25 g coconut flour
- 25 g cocoa powder unsweetened
- 180 ml canned coconut milk
- 110 g butter softened unsalted
- 2 tbsp granulated sweetener of choice or more to your taste
- 1 tsp vanilla extract
- 1 tsp baking powder
Chocolate Sauce
- 1 tbsp granulated sweetener of choice or more to your taste
- 20 g cocoa powder unsweetened
- 240 ml boiling water
Instructions
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In a large bowl mix together the almond flour, coconut flour, sweetener, baking powder, and cocoa powder. Use a fork or whisk to break apart any clumps.
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Next mix in the softened butter, vanilla, and coconut milk. Mix the batter until smooth then taste the batter to see if you need to add any more sweetener to meet your taste.
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Mix the eggs into the batter.
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Grease an oven safe pan that fits inside of your pressure cooker with coconut oil or butter. Pour the batter into the pan and smooth out the top.
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In a separate dish whisk together all the ingredients for the hidden sugar-free chocolate sauce.
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Pour the chocolate sauce over the cake batter. A spoon can be used to soften the pouring so that the sauce doesn't create holes in the batter. The recipe video will help you see this technique.
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Cover the pan with foil. Add 2 cups of water to the bottom of the pressure cooker insert. Place a trivet at the bottom of the pressure cooker and carefully lower the cake to rest on top of the trivet.
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Close the lid on the Instant Pot and turn the pressure valve to sealing. Cook the cake on high pressure for 30 minutes using the "manual" or "pressure cook" setting. Release the pressure using the quick release method.
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Turn off the Instant Pot, open the lid, and remove the cake. Remove the foil off the cake and let it cool on the counter for 5-10 minutes. Serve the cake while it is still warm topped with whipped cream.
Love easy low-carb healthy sweet recipes? You’ll love these too:
- Chocolate mint truffles
- Choc-mint cheesecake squares
- Chocolate avocado mousse
- Chocolate peppermint fat bombs
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Daracat says
We don’t have Instant Pots here in Australia, either BUT I do make a mean chocolate sauce pudding in my baby slow cooker (1.5 litres). Think I’ll try this recipe in that since it’s a LCHF version of the aforementioned pudding. Should only take an hour or so.
Theresa A Scott says
The center of my cake didn’t set up!
Should I have cooked it longer?
Libby www.ditchthecarbs.com says
No, the inside is supposed to be gooey and yummy 🙂
Ngaire Gale says
Hi Libby, can us New Zealanders buy an instant pot in NZ and if so where from please?
Libby www.ditchthecarbs.com says
Yes!!! I bought the Russell Hobbs version from Farmers when it was half price (almost every Thursday it seems) and it was $135 NZD – yay.
Kathryn says
Can you make this without a pressure cooker?
Libby www.ditchthecarbs.com says
Yes, but it would have to be cooked in a water bath on the oven for approx 45-60 minutes.
Roberta says
Hi Libby, I was wondering if this recipe could be done also in a slowcooker… any tip about this experiment?
Another question: I’m lactose and casein intolerant, do you think I could try to use ghee or coconut oil instead of butte? It would be great to enjoy this occasional treat with my family, so I hope you’ll answer me… thank you!
Libby www.ditchthecarbs.com says
If you can tolerate ghee (and many can even if lactose intolerant) then yes, ghee would work in this recipe – yay. As for using the slow-cooker, I would find a dish for the chocolate pudding mixture, that is smaller than the slow-cooker and fits inside the slow-cooker dish with an inch or so gap around all the sides. Pour water into the slow-cooker dish so it fills the bottom by 2-3 inches. Cook on HIGH for (now this is just an educated guess) for 1-2 hours. The cooking time will completely depend on both the size of your slow-cooker and the inner pudding dish. Lift the foil off mid-way and test to see how it is progressing. Come back and let me know how it went. I’d love to know 🙂
Dorothy says
Hi, I don’t have an instant pot will this work in a normal oven. Thanks
Libby www.ditchthecarbs.com says
Yes, it would have to be cooked in the oven using a water bath for 45-60 minutes.