(Total Time: 30 MIN| Serves: 6)
1 ½ cup almond flour
½ cup fresh raspberries
½ cup shredded coconut
¼ cup swerve
1 tsp baking soda
½ cup coconut oil
2 large eggs
Combine together almond flour, shredded coconut, baking soda, and swerve. Mix well and add coconut oil and eggs. With a dough hook attachment, beat well until completely combined. Fold in raspberries and set aside.
Line a small baking pan with some parchment paper and add the mixture. Press well with your hands and tightly wrap with aluminum foil.
Plug in your instant pot and pour in 1 cup of water. Set the trivet and place the baking pan on top.
Seal the lid and set the steam release handle. Press the ‘Manual’ button and set the timer for 20 minutes.
When you hear the cooker’s end signal, perform a quick release and open the lid.
Remove the baking pan and cool completely before slicing.
Optionally, sprinkle with some more shredded coconut.
Per Serving (Calories 251 | Total Fats 25.5g | Net Carbs: 1.9g | Protein 4g |Fiber: 2g)