Chocolate Chip Mini Muffins

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Chocolate Chip Mini Muffins
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Nutrition Facts
Amount per Serving
Calories 204
Total Fat 17.0g
Total Carbohydrate 10g
Dietary Fiber 1g
Total Sugars 7.4g
Protein 3.1g"]
cuisine icon Keywords
15-30 min, 7 servings, baking soda, blanched almond flour, breakfast, contributed, cook 20 min, easy, eggs, gluten free, keto, low carb, modern, prep 5 min, pressure cook, salt, salted grass-fed butter, sugar-free chocolate chips, swerve, vanilla extract

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
7 servings
Ingredients
  • 1 cup blanched almond flour
  • 2 eggs
  • 3/4 cup sugar-free chocolate chips
  • 1 tablespoon vanilla extract
  • 1/2 cup Swerve
  • 2 tbsp salted grass-fed butter
  • 1/2 tsp salt
  • 1/2 tsp baking soda
Instructions
  • Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Using an electric mixer, combine flour, eggs, chocolate chips, vanilla, Swerve, butter, salt, and baking soda. Mix thoroughly. Transfer this mixture into a well-greased Instant Pot–friendly muffin (or egg bites) mold.
  • Using a sling if desired, place the pan onto the trivet and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 20 minutes on high pressure and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  • Open the Instant Pot and remove the pan. Let cool, serve, and enjoy!
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