Chocolate Chip Mini Muffins


  • 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
  • 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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