Copycat Recipe Duncan Hines Keto Cake Mix
This is a moist and chocolatey keto cake that can be easily made using a pressure cooker.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 cup Almond flour Gotta use this for that keto goodness
- ¼ cup Cocoa powder Pick a good unsweetened one for rich chocolate flavor
- ½ cup Erythritol Your sweet substitute that won’t spike blood sugar
- 2 teaspoon Baking powder Makes the cake rise nice and fluffy
- ¼ teaspoon Salt Just a pinch to balance flavors
- 3 Large eggs They bring structure and moisture together
- ½ cup Unsweetened almond milk Keeps things smooth and dairy-free
- ⅓ cup Melted coconut oil Adds healthy fat and keeps the cake tender
- 1 teaspoon Vanilla extract For that warm depth of flavor
Instructions
Instructions
- Grease your cake pan with a bit of coconut oil or non-stick spray so the cake doesn’t stick.
- In a big bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, crack the eggs and whisk them until smooth. Add almond milk, melted coconut oil, and vanilla extract. Stir to combine.
- Pour the wet mixture into the dry mix and stir gently until combined.
- Pour batter into greased cake pan and smooth out the top with a spatula.
- Place the cake pan inside the pressure cooker. Add about 1 cup of water to the cooker's bottom.
- Lock the lid in place securely. Set to high pressure for 35 minutes, then natural release for 10 minutes before quick release.
Notes
Serve the cake once it's completely cooled to ensure the perfect texture. Store leftovers in an airtight container to keep them fresh.