¹⁄₂ cup coconut flour, sifted

¹⁄₂ cup erythritol and oligosaccharide blend granular sweetener

1 tsp baking powder

¹⁄₄ tsp baking soda

¹⁄₈ tsp fine grind sea salt

3 large eggs

¹⁄₂ cup unsweetened almond milk

2 tbsp coconut oil, melted

1¹⁄₂ tbsp lemon juice

1 tsp lemon extract

2 tsp freshly grated lemon zest

¹⁄₃ cup fresh blueberries

FOR THE GLAZE

2 tbsp butter

2 tbsp heavy cream

2¹⁄₂ tbsp erythritol and oligosaccharide blend confectioners’ powdered sweetener

2 tsp lemon juice

¹⁄₂ tsp lemon extract

¹⁄₂ tsp freshly grated lemon zest

1 Add 1¹⁄₂ cups water to the inner pot. Generously spray a 6 x 3-inch (15.25 x 7.5cm) aluminum cake pan with coconut oil spray. Set aside.

2 In a large bowl, combine the coconut flour, sweetener, baking powder, baking soda, and sea salt. Mix thoroughly. Set aside.

3 In a separate large bowl, combine the eggs, almond milk, melted coconut oil, lemon juice, lemon extract, and lemon zest. Mix thoroughly.

4 Make the batter by adding the wet ingredients to the dry ingredients and stirring until the ingredients are well combined and no lumps remain. Add the blueberries and gently fold into the batter.

5 Spoon the batter into the prepared pan and use a knife to spread batter evenly in the pan. Tightly cover the pan with aluminum foil, place the pan on the steam rack, and carefully lower the rack into the pot.

6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 39 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

7 Open the lid and carefully grasp the steam rack handles to lift the rack and pan out of the pot. Remove the foil from pan and use a paper towel to gently blot away any moisture that’s formed on the surface of the cake. Let the cake cool in the pan for 6 minutes.

8 While the cake cools, make the glaze by melting the butter in a small saucepan placed over medium heat. Add the heavy cream, sweetener, and lemon juice. Stirring continuously, cook until the sweetener dissolves and the glaze begins to thicken, and then remove the pan from the heat. Add the lemon extract and lemon zest. Stir.

9 Using a wooden spoon or metal skewer, poke several evenly spaced holes across the top of the cake. Pour the glaze over top of the cake. Tightly cover the cake with plastic wrap and place in the refrigerator for a minimum of 15 minutes to allow the glaze to become solid.

10 Remove the cake from the refrigerator and slice into 8-equal sized pieces. Serve cool.

tip Don’t use a springform pan for this recipe—the ingredients will leak from the bottom of the pan.