Mini Brownie Cakes

(Total Time: 25 MIN| Serves: 4)


1 cup almond flour

½ cup cocoa powder, unsweetened

¼ cup swerve

4 eggs

¼ cup unsweetened dark chocolate, cut into chunks

1 tsp rum extract

½ cup coconut oil


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.
In a large mixing bowl, combine together eggs, swerve, dark chocolate chunks, rum extract, and coconut oil. Mix well until light and creamy mixture. Sift almond flour and cocoa powder over the egg mixture and mix well again.
Divide the mixture between 4 ramekins and tightly wrap with aluminum foil. Place each ramekin on the trivet and seal the lid.
Set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes.
When done, release the pressure naturally for another 15 minutes.
Open the lid and gently remove the ramekins using oven mitts. Place on a wire rack and cool completely before serving.

Per Serving (Calories 404 | Total Fats 39.1g | Net Carbs: 4.8g | Protein 9.7g |Fiber: 4.7g)