4 servingsAmericanblanched almond flour

Hot Chocolate Breakfast Cereal

By The Essential Keto Instant Pot Cookbook by Casey Thaler

4 servings

less than 15 min

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Total Time: less than 15 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free, Gluten Free

Yield: 4 servings

Ingredients

2 cups full fat coconut milk
1 cup sugar-free chocolate chips
1 cup dried unsweetened coconut
1 cup macadamia nuts
1/3 cup Swerve
1/4 cup blanched almond flour
2 tbsp unsweetened cocoa powder
1/2 tsp cinnamon
1/2 tsp kosher salt
2 cups Water

Hot chocolate is a great way to warm up on a cold winter day, and this faux oatmeal makes it even better. If you do not like the taste of coconut milk, you can easily substitute in almond milk, or any other keto-friendly replacement. You can also add a tiny bit of pumpkin purée for a slightly different taste. 2 cups full-fat coconut milk

INSTRUCTIONS

Set the Instant Pot to Sauté and add in 2 cups of filtered water, followed by the coconut milk.
Stir in chocolate chips, coconut, nuts, Swerve, flour, cocoa powder, cinnamon, and salt, thoroughly.
Close the lid and set the pressure release to Sealing. Select Manual/Pressure Cook with high pressure. The timer should be set to 0.
When the Instant Pot beeps, perform a quick release by carefully switching the pressure valve to Venting.
Serve and enjoy!