Traditional Cupcakes


  • 2 cups blanched almond flour
  • 2 tbsp grass-fed butter
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup Swerve
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 4 oz full-fat cream cheese
  • 4 tbsp grass-fed butter
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup Swerve
  • 6 tbsp sugar-free chocolate chips
  • Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine the flour, butter, eggs, almond milk, Swerve, nutmeg, and baking powder. Mix thoroughly. Working in batches if needed, transfer this mixture into a well-greased, Instant Pot–friendly muffin (or egg bites) mold.
  • 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 30 minutes on high pressure, and let cook.
  • While you wait, in a large bowl, combine the cream cheese, butter, whipping cream, vanilla, Swerve, and chocolate chips. Use an electric hand mixer until you achieve a light and fluffy texture. Place frosting in refrigerator.
  • Once the cupcakes are cooked, let the pressure release naturally, for about 10 minutes. Then, switch the pressure release to Venting. Open the Instant Pot, and remove the pan. Let cool, top each cupcake evenly with a scoop of frosting.
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