(Total Time: 35 MIN| Serves: 8)
1 ½ cup almond flour
¼ cup coconut flakes, unsweetened
2 tbsp. chia seeds
3 large eggs
½ cup coconut oil, melted
¼ cup swerve
¼ cup unsweetened dark chocolate chips
Line an 8×8 inches pan with some parchment paper.
In a large bowl, combine almond flour, coconut flakes, swerve, and chia seeds. Mix well and add eggs, one at the time, mixing constantly. Finally, add coconut oil and chocolate chips.
Transfer to the prepared baking pan and flatten the surface with your hands. Loosely cover with some aluminum foil and set aside.
Plug in your instant pot set the trivet at the bottom of the stainless steel insert. Pour in 1 cup of water and place the pan on top.
Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 20 minutes.
When done, perform a quick pressure release and open the lid. Carefully remove the pan and chill to a room temperature.
Cut into 8 brownies and cool completely before serving.
Per Serving (Calories 237 | Total Fats 23.1g | Net Carbs: 1.9g | Protein 5.1g |Fiber: 2.8g)