KETO INSTANT POT RECIPE: White Chocolate Macadamia Pancake Cake
If you’ve ever had a white chocolate macadamia nut cookie, then you know it’s a heavenly combination. I love breakfast for dinner, so why not breakfast for dessert? This pancake is big enough for the whole family, just cut it like a cake and serve. I use Choc Zero’s strawberry syrup, but you can use maple or any flavor you want. This pancake cake will serve 4 and also reheats great if you have leftovers.
4 tablespoons butter or ghee
4 large eggs
4 ounces cream cheese, cut into cubes
1 tablespoon ChocZero Vanilla Syrup
¼ cup plus 1 tablespoon coconut flour
½ cup of erythritol
1½ teaspoons baking powder
2 teaspoons cinnamon
½ cup ChocZero White Chocolate Chips
¼ cup chopped macadamia nuts
4 tablespoons ChocZero Strawberry or Maple syrup for serving
1. In a small microwave-safe dish, microwave 3 tablespoons of the butter for 30 seconds or until melted. Transfer to a blender or food processor and add the eggs, cream cheese, vanilla syrup, coconut flour, erythritol, baking powder, and cinnamon. Process or blend until smooth.
2. Fold in chocolate chips and macadamia nuts until just combined.
3. Use the remaining 1 tablespoon butter to grease a 7-inch round baking dish. Transfer the batter to the prepared dish. Coat a piece of foil with cooking spray and tightly cover the baking dish.
4. Pour 1 cup of water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize.
5. To serve, cut the pancake cake into 4 wedges and drizzle each wedge with ChocZero Strawberry syrup, Maple syrup or flavor of your choice.
If you love your Instant Pot then you need to get my newest cookbook, Keto In An Instant! It has 80 recipes, each with its own beautiful photo. You can get it now on Amazon or any major book retailer.
You can check out a few other dessert recipes from the book on my blog: