This rich and decadent keto flourless chocolate cake is made using a pressure cooker (or a slow cooker) and is one of the most simple keto desserts to master.
Estimated reading time: 5 minutes
One Pot Keto Recipes
Slow cookers, also known as crock pots, have been around for many years. A recent addition to the market is the pressure cooker, popularised by the Instant Pot brand.
Pressure cookers are beneficial for cooking at high altitude, where people require pressure to cook regular food. There is less pressure at higher altitudes, so creating more pressure will help cook food faster. In some cases, the food will cook better than at sea level as well.
I like to think that pressure cooking is like slow cooking on steroids. You get all the benefits of a slow cooked meal, but in less than a quarter of the time. Plus, most pressure cookers have multiple functions like yogurt making and baking which can be handy as you will see in this book.
Most pressure cookers can also become slow cookers when used on the appropriate function. Therefore, by having a pressure cooker, you can eliminate the need for a slow cooker.
The Instant Pot is a popular brand in the United States of America and Canada, but many people don’t know what an Instant Pot is here in Australia.
Pressure Cooker Tips and Tricks
On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting.
To cook under pressure, you will always need to set the valve to sealing.
To release the pressure, you have two options, quick release or natural release.
Natural Release Function
This keto flourless chocolate cake recipe uses the natural release function which allows the pressure to escape naturally without turning the valve on top.
Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve.
The pin will drop by itself, and you will be able to open the lid without releasing the valve on top.
Do you need a trivet?
The reason why you need a trivet is simple; if you don’t want your cake sitting in water, a trivet is necessary.
There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles.
It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.
One Pot Keto Desserts
This keto flourless chocolate cake recipe is out of my One Pot Wonders cookbook, which comes with:
- 20 Easy Keto One Pot Meals – 11 Easy Main Meals, 4 Simple Soups, & 5 Delicious Desserts!
- Only 5 easy steps for EVERY recipe!
- Tips and Tricks for cooking all types of food in pressure cookers, instant pots and slow cookers
- Beautiful images for every recipe so you’ll know exactly what you’ll be enjoying
- Caloric and macronutrient data – I’ve calculated everything for you so you can track your meals easily
- Everything you need to know about cooking with pressure cookers AND slow cookers for beginners and seasoned cooks alike.
- [BONUS MEAL PLANS] 7 Day Meal Plans suitable for 1, 2 or 4 people, with shopping list and macro calculations.
Click Here To View The Recipe Book
Slow Cooker Tip
If you only have a slow cooker, and you’re wanting to make this recipe, I would suggest cooking the cake on the high setting for 2.5 hours or until a skewer comes out clean from the middle of the cake.
Other Cake Recipes You Might Like
Keto Flourless Chocolate Cake
Ingredients
- 2 blocks unsweetened dark chocolate 7oz / 200g chopped
- 1/3 cup salted butter 2.8 oz/80 g
- 1 cup Erythritol (SoNourished) or 1 tsp of liquid stevia
- 6 large eggs separated
- 1 tsp butter for greasing
Instructions
- Place the dark chocolate and butter in a microwave safe bowl and microwave on high for 90 seconds, stirring every 30 seconds. By this stage, the chocolate and butter should be melted. If not, heat for another 30 seconds.
- Remove from the microwave and add the sweetener, stirring until well combined. Let it sit on the bench until cool to touch, about 4 to 5 minutes.
- Stir in egg yolks until well combined. Whip the egg whites in a separate bowl until soft peaks form. Pour the chocolate mixture into the middle of the egg whites and gently fold until well combined.
- Line a 7 inch (18 cm) cake tin with parchment paper and grease with the butter. Pour in the chocolate cake mixture and wrap with aluminum foil. Pour 1 cup of water into the pressure cooker and set the trivet into the pot. Place the cake on top of the trivet. Close the lid and make sure the air vent is in the sealing position.
- Set to PRESSURE COOK/MANUAL for 35 minutes. Allow to natural release for 8 to 10 minutes before removing the cake. Allow to cool completely on a wire rack before removing it from the pan and serving.
- The cake will keep in the fridge for up to 5 days or in the freezer for up to 2 months.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Pressure Cooker Tips and Tricks
What is the release valve on my pressure cooker? On your pressure cooker, you will have a valve on top that has a small handle. You can either set this to sealing or venting. To cook under pressure, you will always need to set the valve to sealing. To release the pressure, you have two options, quick release or natural release.Natural Release Function
The natural release function is when you allow the pressure to escape naturally without turning the valve on top. Once the pressure cooking function has finished, the pressure inside the pot will begin to drop naturally, slowly letting steam out of the valve. The pin will drop by itself, and you will be able to open the lid without releasing the valve on top. This is especially good for large cuts of meat, baked goods, or thick, soupy style recipes which might foam out the top of the pressure releases too quickly. During a natural release, the cooking continues so you need to take that into account when determining your cook time. If a recipe calls for a quick release, you can use a natural release if you prefer, but reduce the cooking time.Do you need a trivet?
The reason why you need a trivet is simple; if you don’t want your food sitting in water (all desserts plus whole chickens), a trivet is necessary. There are a few different types of trivets you can purchase including ones with handles and ones without. I use the one without handles, but it can get a bit tricky to remove unbalanced items like creme brulee, so I suggest getting a trivet with handles. It should be made of food-grade stainless steel. Just be sure it fits your particular pressure cooker.Do You Know Your Macros?
Check out my free personalised macro calculator
Renee says
Oh and also I cooked it in the pressure cooker for 40 mins, when cool I took it out, it was suuuuuper jiggly. If it was a normal cake, it would have not even been half done… BUT I left it out because with it being flourless I figured maybe it was more of a spin cake. Nope , it was cooked just fine. We did have to ship it out the night of, but perfectly all the way cooked with little crumbs all the way through. The next day it was sliceable. It would have been over cooked if I would have cooked it any longer.
Renee says
This was freakin awesome. I’ve been Making keto recipes for years, desserts usually don’t actually satisfy a sweet craving, i can’t believe how his this is. My 12 year old, who doesn’t eat keto loved this. It’s rich and fudgy like a brownie but looked like a cake. I was scared it wouldn’t rise, so I did add baking powder. It ended up being 2.5 -3 inches tall and filled a 7.5 inch round pan beautifully. This was really superb.