Best Sugar-Free Chocolate Cake (Instant Pot Recipe) (2024)

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-bakedcake.

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:

• almond flour
• coconut flour
• flaxseed meal

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 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!

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