Sugar-Free Instant Pot Chocolate Peanut Butter Cake


Nutritional Info

Serving size 81 grams

Servings 10

Calories 320

Protein 10 grams

Fat 29 grams

Net Carbs 6 grams


1 Swerve Chocolate Cake Mix

3 large eggs

1/3 cup avocado oil

1 Tablespoon vanilla

3/4 cup creamy peanut butter

1/4 cup  butter

1/4 cup Swerve Confectioner’s Confectioner’s


Grease a 7 inch diameter ceramic baking dish very well.

Put the trivet in the bottom of the instapot and add 1 cup water.

Prepare cake mix according to the package directions and spread half in the prepared dish.

Combine peanut butter and butter  and melt on high in 30 second increments in the microwave stirring til smooth.

Whisk in the Confectioner’s Swerve.

Drizzle about half the cake in the pan and swirl with a knife. Add remaining  cake batter and remaining peanut butter mixture and swirl together again.

Cover tightly with foil and set on top of trivet inside InstaPot.

Seal the lid and the vent and choose the cake setting and set for 50 minutes. Once the cycle is finished, allow pressure to release naturally and remove the  lid and lift the cake out.

Let cool completely in the pan.

Remove foil and transfer to a serving platter.


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