(Total Time: 30 MIN| Serves: 8)
½ cup cocoa powder, unsweetened
¼ cup unsweetened dark chocolate chunks
1 cup cream cheese
2 large eggs
3 tbsp. coconut oil
½ tsp salt
¾ cup swerve
Combine cream cheese, eggs, and coconut oil in a large mixing bowl. With a paddle attachment on, beat well on medium speed until smooth. Add cocoa powder, salt, swerve, and dark chocolate chunks. Continue to beat for 2 minutes, or until fully incorporated.
Brush a 7-inches cake pan with some oil and line with some parchment paper. Dust the paper with some cocoa powder and pour in the batter. Flatten the surface with a kitchen spatula and loosely cover with aluminum foil.
Plug in your instant pot and pour in 1 cup of water. Set the steam rack at the bottom of the steel insert and place the cake pan on top.
Seal the lid and set the steam release to the ‘Sealing’ position. Select the ‘Manual’ mode and set the timer for 20 minutes.
When you hear the cooker’s end signal, release the pressure naturally for 15 minutes. Open the lid and carefully remove the pan.
Cool completely and cut into 8 brownies.
Per Serving (Calories 180 | Total Fats 17.5g | Net Carbs: 2.4g | Protein 4.8g |Fiber: 1.7g)