(Total Time: 55 MIN| Serves: 6)
1 cup almond flour
½ cup coconut flour
1/3 cup psyllium husk powder
½ cup cocoa powder, unsweetened
1 tsp baking soda
4 large eggs
1 tbsp. raw almonds, finely chopped
½ cup swerve
½ cup almond butter
Combine all dry ingredients in a large bowl and mix well. Add eggs, one at the time, and beat well with a dough hook attachment. Now add almond butter and continue to beat until smooth dough.
Transfer the dough to a lightly floured surface and divide into 6 equal balls. Press each ball with your hands until about 1-inch thick. Set aside.
Line some parchment paper over a small baking pan and plug in your instant pot. Pour in 1 cup of water and place the trivet at the bottom.
Gently place the buns in your baking pan and loosely cover with aluminum foil. Place the pan in the pot and seal the lid. Set the steam release handle to the ‘Sealing’ position and press the ‘Manual’ button.
Set the timer for 30 minutes.
When done, release the pressure naturally for 15 minutes and then move the pressure valve to the ‘Venting’ position to release any remaining pressure.
Open the lid and remove the pan. Cool to a room temperature and transfer buns to a wire rack to cool completely.
Per Serving (Calories 130 | Total Fats 8.2g | Net Carbs: 4.2g | Protein 7.7g |Fiber: 6.1g)