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.Next, 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
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
- 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.
- 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.
- Mix the eggs into the batter.
- 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.
- In a separate dish whisk together all the ingredients for the hidden sugar-free chocolate sauce.
- 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.
- 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.
- Close the lid on the Instant Pot and turn the pressure valve to seal. Cook the cake on high pressure for 30 minutes using the "manual" or "pressure cook" setting. Release the pressure using the quick release method.
- 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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DavetteB says
1) I see that you are using a souflee’ pan to make this, how deep/tall is it and how many cups/ml is it? I have the 6 qt IP and a springform pan and I’m trying to figure if the pan will work.
2) My trivet isn’t very tall. Could I use less water for the pot?
3) My IP has a ‘Cake’ setting; would it be the same amount of time to cook?
Thanks
Sue Denomy says
It is possible to make this without an instapot? I have a slow cooker or an oven.
Libby www.ditchthecarbs.com says
You might want to try my slow-cooker chocolate lava cake – you will love it.
April says
I’m glad I read all the comments (and complaints) before I finally gave this a try. For one thing, I made sure the dry ingredients were really fine and mixed well. I scrambled the eggs in a separate cup. I keep my butter in the freezer so I had to cut it up small and let it soften. It’s finally a warm day so after lots of shaking the can, when I opened the coconut milk (Trader Joe’s) it was all dissolved for the first time ever. The butter could have been softer so I ended up using a pastry blender to mix everything together before I added the eggs and milk.
The only pan I have for my instant pot is a cheesecake pan with a removable bottom. That was not the best choice and/or I should have used less water under the trivet. I was very careful to follow the directions exactly. I don’t like the idea of “sealing” the top of the pan with foil.
At 30 minutes, I could see that the water seeped into the bottom of the pan, over-moistening the cake. My bad. Had I used a ceramic pan, it wouldn’t have seeped but I think I would also use a glass lid on it to keep it better sealed from the steam.
I poured the water out of the instant pot and put the trivet and cake back in for about 10 minutes with the vent open. That seemed to cook it enough, steaming off the excess water. I went ahead and had some and it wasn’t great but it certainly wasn’t bad. I would definitely make it again, in a proper pan, probably with a lid, and I would also add more sweetener to the cake mix.
I think this is a great idea. I do love chocolate and I do crave cake! I’ve lost 25 pounds since the end of April and I didn’t get here by cheating. This is just the kind of treat I need and I even went for the whipped cream.
NSV-This might be the first time I ever had this much dessert at my disposal and didn’t even finish the generous serving I had. I think this tiger may have finally changed her stripes!
Libby www.ditchthecarbs.com says
Wow April, what a wonderful and comprehensive review today. Thank you so much, and what a wonderful success story of your weight loss journey. Congratulations on your amazing results.
Kitten says
This did not turn out at all!! Checked it after 30 minutes and clearly wasn’t done so put it back in for another 20 minutes and it still wasn’t completely done. Left it out anyways, let it cool and its watery and the consistency is off. No idea what I did wrong.
Libby www.ditchthecarbs.com says
It sounds like either an egg was omitted by accident OR it wasn’t sealed properly. You want to ensure the cake batter in the cooking dish is steamed and the tight foil prevents the steam from diluting the batter. This recipe works really well in either the Instant Pot and even in the oven.
Saba says
My cake was not done eather in 30 minutes I cooked another 30 minutes .
Libby www.ditchthecarbs.com says
Hmm … this doesn’t sound right, even a heavy meat dish will cook in 30 minutes. Let’s see if we can figure out what happened here. Was it locked so it came to pressure?
Barb says
Is monk fruit a substitute for Stevie or other sweeteners?
Trish says
HI Libby
I am new to the electric pressure cooker. Mine has 3 pressure settings – low, medium and high. Which do I us befor the chocolate pudding?
laila says
Can i put this in the oven? I dont have a pressure cooker?
Libby www.ditchthecarbs.com says
Sure thing! I would bake it at 180C/350F for possibly 20 minutes, but that’s more of an educated guess. I have never cooked it in the oven but this is where I would begin then test the centre to ensure it’s cooked throughout.
Lyla says
Hi Laila! Wondering if you were able to cook this is the oven and for how long and what temp u did it for! Want to try it myself.
Cynthia Colley says
What diameter dish did you use? I used a 6″ round. My cake came out quite wet and uncooked like some of the other comments. I put it back in for 10 minutes and then the cake was cooked yet moist. The flavor is ok.
Libby www.ditchthecarbs.com says
I’m not in my kitchen right now, but from memory it was an 8-inch pan.
Suzanne says
Can I substitute coconut milk for heavy whipping cream.
Libby www.ditchthecarbs.com says
Sure thing! That would be great!
Suzanne says
Ok. It’s in the pot. I’ll let you know how it turns out. I must say that the batter did not look smooth and creamy like in the video.
Suzanne says
Ok. It’s in the pot. I’ll let you know how it turns out. I must say that the batter did not look smooth and creamy like in the video. I took it out and all the butter was floating on top. I soaked it all up with many paper towels. I stuck it in the oven to see if it’s salvageable.
Q says
I used heavy cream as well. Mine’s goopy on top and soupy at the bottom but still delicious. I had it with strawberries. I think I added the heavy cream too soon? Also if you let it sit for 5-10 min before pouring the chocolate sauce, the coconut flour soaks up some liquid and thickens it jut not by much.
Michelle says
What is an Instant Pot and is there an equivalent in Australia? Also is that drinking coconut milk or carton? Thanks.
Libby www.ditchthecarbs.com says
This one on Amazon Aus is similar to the Instant Pot, it is a 12 in 1 multi-function cooker.
Sarah says
I just made this and it’s so bad. I used coconut milk from a carton vs a can, maybe that’s why? Batter tasted and looked great but the end result is tasteless swamp mud. Sadness.
Libby www.ditchthecarbs.com says
So sorry to hear this, I make this often and my kids gobble it up. Are you sure you put enough cocoa and sweetener? There is no way this should be tasteless, it is packed with flavours. Let’s figure out what else went wrong.
Sweta says
I just finished putting the cake tin in my IP, whipping up the heavy cream and now counting mins. This looks divine..I have missed a good chocolate lava cake since I started LC. This cake looks like a keeper. I am gonna update my post as soon as I try it. Thanks Libby,again!
Libby www.ditchthecarbs.com says
Take a look at my Instagram post where I serve this luscious chocolate lave like pudding – it will make you drool. The sauce is AH-MAZ-ING!!!
Carol Goode says
I followed the recipe exactly and it was an epic fail. I ended up with mud cake. The texture was very much like mud. There was no pudding at the bottom, just very wet cake. I was very disappointed. This recipe used a lot of very expensive ingredients and they were wasted.
Libby www.ditchthecarbs.com says
I’m sorry to hear this, I made this last night and this is the video on Instagram – yummy cake with self-saucing chocolate below. Did you smooth the cake batter down before gently pouring the sauce mixture on to gently as shown?
Malea says
How much butter goes into the cake ? I didn’t see it in the recipe, did I mess that?
Libby www.ditchthecarbs.com says
Hi Malea, the recipe states 110g/1 stick butter. This is truly an amazing low-carb chocolate pudding.
Patti says
The US measurements don’t state how much butter. You might want to edit that. Also, I was unsure of what type of coconut milk to use. My canned coconut milk (Thai Kitchen brand) is mostly solid and doesn’t look like the liquid you poured in the video. Could you make that ingredient a link like the other ingredients?
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.
Maria says
Can it be cooked in a crock pot and if so how long?
Libby www.ditchthecarbs.com says
I have never tried, but I would think it would work. You would still need to raise the pudding from the bottom of the crockpot and add the water so it steams and creates the self-saucing chocolate sauce below. I posted a video of the sauce here on Instagram.
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.