(Total Time: 40 MIN| Serves: 15)
1 ½ cup almond flour
½ cup coconut flour
¾ cup coconut oil, melted
3 tbsp. almond butter
¼ cup cocoa powder, unsweetened
½ cup swerve
½ tsp salt
Plug in your instant pot and pour in 1 cup of water. Set the trivet at the bottom of the stainless steel insert and set aside.
Line a round baking pan with some parchment paper and set aside.
In a large mixing bowl, combine together almond flour, coconut flour, cocoa butter, swerve, and salt. Add eggs, coconut oil, and almond butter. With a paddle attachment on, beat well on high speed until fully incorporated.
Scoop out 15 cookies and place them in the prepared baking pan. You will probably have to do this in several batches. Gently flatten each cookie with the palm of your hand and place the pan in your instant pot. Cover with aluminum foil.
Seal the lid and set the steam release handle. Press the ‘Manual’ button and set the timer for 25 minutes.
When done, release the pressure naturally for 15 minutes. Move the pressure handle to the ‘Venting’ position to release any remaining pressure.
Open the lid and remove the pan. Cool to a room temperature and then transfer the cookies to a wire rack to cool completely.
Per Serving (Calories 154 | Total Fats 15.3g | Net Carbs: 1.5g | Protein 2.9g |Fiber: 1.9g)