(Total Time: 35 MIN| Serves: 6)
2 cups almond flour
2/3 tsp baking powder
¼ tsp baking soda
½ tsp xanthan gum
1 cup swerve
1 cup almond milk, unsweetened
¼ cup blueberries
1 tbsp. butter, softened
1 tbsp. coconut oil
1 tbsp. lemon zest, freshly grated
1 tsp vanilla extract
Combine all dry ingredients in a large mixing bowl. Mix well and gradually add milk. Beat well on medium speed adding eggs, one at the time. Add butter, coconut oil, lemon zest, and vanilla extract. Mix until fully incorporated. Fold in blueberries and transfer to 12-cup silicone cupcake pan.
Plug in your instant pot and pour in 1 cup of water. Set the trivet in the stainless steel insert and place the silicone pan on top. Cover loosely with some aluminum foil and seal the lid.
Set the steam release handle to the ‘Sealing’ position and press the ‘Manual’ button. Set the timer for 25 minutes.
When done, perform a quick pressure release and open the lid. Gently remove the muffin pan from your instant pot and cool completely before serving.
Per Serving (Calories 223 | Total Fats 20.4g | Net Carbs: 3.8g | Protein 5.9g |Fiber: 2.9g)