Chocolate Chip Mini Muffins

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

These delectable chocolate chip mini muffins are an all-time favorite. Simple to make and delicious. Try sprinkling some cinnamon into the mix for a slightly different flavor profile.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

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, The Essential Keto Instant Pot Cookbook by Casey Thaler, vanilla extract

Prep Time

5 min

Cook Time

20 min

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!

Notes