November 19, 2021

Fall: Pumpkin Time... this one is another pumpkin cake with streusel topping




Crumb Topping:

1/2  c almond flour 
1 T good quality coconut flour
1/4 c Swerve Brown
1/4 c butter, soft
1/4 t cinnamon

Pumpkin Cake: 
1 c almond flour 
1/2 c natural sweetener(s) - I use Erythritol, monk fruit and some allulose mixed
1/4 c vanilla or unflavored whey protein powder (I use Isopure)
2 T coconut flour
2 t baking powder 
1/2 t cinnamon, ginger
dash of cloves and nutmeg
1/4 t salt 
2/3 cup pumpkin puree 
2 eggs
3 T butter, melted
1 t vanilla extract 
1/4 - 1/3 cup powdered sweetener(s) - I use a mixture of 2-3 I keep in a container in the pantry
1 T cream cheese (optional)
2 tablespoon cream 
1/4 teaspoon vanilla extract 

Place the dry ingredients in a large bowl and whisk to combine. Put the eggs, pumpkin, butter and vanilla in another large bowl and mix until smooth. Stir the wet ingredients into the dry ingredients.

Grease a small cake, bundt or springform pan that fits inside your instant pot.  
Pour the batter into the pan.  To make it easier to pull your pan out of the instant pot, use a long piece of aluminum foil, folded over a few times and set the pan in the middle of it, pulling the sides up and over the pan so you can 'lift' it out easily when it's done. (Or if you are lucky enough to use a 'sling' now made for lifting pans out of your instant pot, use that! I don't have one though...)
Sprinkle the crumb topping over the batter.  Set a trivet in a 6-quart Instant Pot and pour in 1 cup of water. Place the pan on the trivet, seal the lid, press manual cook, and set the timer for 35 minutes. Let the pressure release naturally. 
Open lid and let cool in the instant pot for 10 minutes before removing.

Mix the glaze ingredients together in a small bowl or processor. Drizzle the glaze over the cooled cake.


 Making the crumb topping up


I might add about 1/4 c chopped pecans to this next time.... 


In the pan...


Sprinkled the crumb topping on - but also you can see the foil I use as a 'handle' to lower and raise the pan into the instant cooker.  I think some people cover the whole top with foil as well - I assume to keep the excess condensation from running back onto the cake?  If you are using a springform pan, you'll want to wrap the outside of the pan with foil for sure so no water seeps in through the seams of it.

In the instant pot (or in my case, the Cosori)

  Here is a photo of it 'done' and out of the instant pot, cooling on the stove.


 Ready for the glaze


You wouldn't have to put a glaze on it if you didn't want to.


It's just a basic glaze - sweeteners, a little cream cheese, a bit of cream and a dash of vanilla. 

Was great with coffee - and it freezes well.

I happened to already have a small, tall cake pan with a removable bottom that fit perfectly inside my Instant Pot when I tried it.  I would test the pans you have to see if you have a small round pan, a bundt pan or any style pan that works.  A 7" round pan will usually fit inside a 6 qt. instant pot pressure cooker.  

Here are the cake pans with removable bottoms similar to the one I happened to already have on hand:

  Various sized cake pans with removable bottoms for easy 'out' and cleaning.



You can see in the photo above, I used a tiny food processor to mix my glaze.  It's part of a Cuisinart stick blender (immersion blender) set I got years ago, similar to this one that comes with other attachments.


Cuisinart Smart Stick Hand Blender 

I'm fairly sure that 'way back when' I learned I could cook a cake in my instant pot from this cookbook;  Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker. I'm not completely positive as I don't have this book in my kitchen any longer so I can't check.

I had bought a few of her books when they first came out, but realized that her style of cooking and the foods her family likes are not ones my family or I really like or would use, so I gave my copies of her books to a family member who eats more of her style food than we do.   



When I made the cake the first time I think I had 3 or 4 different pumpkin cake recipes in front of me and I just mixed them up willy-nilly as every keto or low carb pumpkin cake basically has the same ingredients. It's also how I make almost any recipe; I have at minimum, three versions and I make my version based on how I 'feel' about each ingredient and the amounts. 

I thought perhaps the pumpkin cake recipe was in this one, but I just flipped through it quickly and didn't see it.  Still - it's a great baking book so I'm putting it here anyway!


The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success






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