Prep time: 10 minutes, Cook time: 45 minutes, Serves 8 Cake:
2 cups almond flour
1 cup granulated erythritol
1 tsp. baking powder
Pinch of salt
2 eggs ½ cup sour cream
4 tbsps. butter, melted
2 tsps. vanilla extract
2 tbsps. Swerve
1½ tsps. ground cinnamon
½ cup water
2 ounces (56 g) cream cheese, softened
1 cup powdered erythritol
1 tbsp. heavy cream
½ tsp. vanilla extract
In the bowl of a stand mixer, combine the almond flour, granulated erythritol, baking powder and salt. Mix until no lumps remain.
Add the eggs, sour cream, butter and vanilla to the mixer bowl and mix until well combined. In a separate bowl, mix together the Swerve and cinnamon.
Spritz the baking pan with cooking spray. Pour in the cake batter and use a knife to make sure it is level around the pan.
Sprinkle the cinnamon mixture on top. Cover the pan tightly with aluminum foil. Pour the water and insert the trivet in the Instant Pot.
Put the pan on the trivet. Set the lid in place. Select the Manual mode and set the cooking time for 45 minutes on High Pressure.
When the timer goes off, do a quick pressure release. Carefully open the lid. Remove the cake from the pot and remove the foil. Blot off any moisture on top of the cake with a paper towel, if necessary. Let rest in the pan for 5 minutes.
Meanwhile, make the icing: In a small bowl, use a mixer to whip the cream cheese until it is light and fluffy. Slowly fold in the powdered erythritol and mix until well combined.
Add the heavy cream and vanilla extract and mix until thoroughly combined. When the cake is cooled, transfer it to a platter and drizzle the icing all over.