(Total Time: 20 MIN| Serves: )
1 ¼ cup almond flour
¼ cup coconut flour
½ cup coconut oil
2 tbsp. almond butter
¼ tsp salt
3 tbsp. swerve
1 tsp vanilla extract
2 large eggs
Plug in your instant pot and set the trivet. Pour in 1 cup of water at the bottom of the stainless steel insert and set aside.
Combine the ingredients in a food processor and process until ‘sandy’ texture.
Line a small baking pan with some parchment paper and add the dough. Press well with the palm of your hands and gently place in your instant pot.
Cover with some parchment paper and seal the lid. Set the steam release handle to the ‘Sealing’ position and press the ‘Manual’ button.
Set the timer for 15 minutes.
When done, release the pressure naturally and open the lid. Using oven mitts carefully remove the pan from your instant pot and chill to a room temperature.
Slice into 6 bars and refrigerate for at least an hour before serving.
Per Serving (Calories 253 | Total Fats 25.7g | Net Carbs: 1.5g | Protein 4.6g |Fiber: 1.4g)