Pressure-Cook Cake: Chocolate, Caramel & Walnut
This was made in the Keto Ninja Kitchen with our members. The instructions are specific to the Ninja Foodi, however a standard pressure cooker can be used instead.
Makes 12 slices - each slice contains:
334 Calories / 2.2g Carbs / 8.4g Protein / 31.8g Fat
5 Large Eggs
130g Double Cream
90g Coconut Oil, melted (we use Cooking Coconut Oil which has no taste or smell)
190g Ground Almonds
35g Cocoa Powder
1.5 tsp Baking Powder
50g Walnuts, chopped
50g Double Cream
25g Unsalted Butter
25g 85% Dark Chocolate
Whisk the eggs in a large mixing bowl.
Add the cream and melted coconut oil and whisk again.
Stir in the remaining cake ingredients.
Pour into a greased cake tin,
Place the lowest grill rack in the main pan of the Ninja Foodi with 250ml water.
Pressure cook on high for 20 minutes.
Whilst the cake is cooking, melt the butter, cream and Werther’s in a small non-stick saucepan until a thick sauce forms.
Back to the cake: natural release for 10 minutes and then fully release.
Allow the cake to cool on a rack.
Once the cake has cooled, pour the caramel sauce on top.
Melt the chocolate in the microwave in 30 second bursts (or over a pot of boiling water) and then drizzle this on top too.
Nutrition per serving
Calories 334, Carbs (net) 2.2 grams, Protein 8.4 grams, Fat 31.8 grams