(Total Time: 25 MIN| Serves: 6)
1 ½ cup almond flour
¾ tsp baking powder
¼ tsp baking soda
¼ cup unsweetened almond milk
2 large eggs
¼ cup almond butter
¼ cup swerve
1 tbsp. raw almonds, chopped
1 tsp raspberry extract
In a large mixing bowl, beat together eggs, swerve, and raspberry extract. Gently pour in the milk and almond butter. Continue to beat for 1 minute.
Finally add the remaining ingredients and mix until completely combined.
Line some parchment paper over a small baking dish and plug in your instant pot. Pour in 1 cup of water and set the trivet at the bottom of the steel insert.
Spoon 1 tablespoon of the mixture onto the prepared baking pan and flatten the surface with your hands.
Loosely cover 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 15 minutes.
When you hear the cooker’s end signal, perform a quick release and open the lid.
Remove the pan and transfer cookies to a wire rack to cool completely before serving.
Per Serving (Calories 78 | Total Fats 6g | Net Carbs: 1.4g | Protein 4g |Fiber: 1g)