Fudgy keto chocolate buns (instant pot) are rich cocoa treats that steam into a dense, moist crumb. Almond flour, coconut flour, and psyllium husk give them real structure, so each bun holds together with only 4.2g net carbs.
Are you ready to satisfy your deepest chocolate cravings without derailing your low-carb lifestyle? Say hello to these incredibly fudgy and moist Keto Chocolate Buns, made effortlessly in your Instant Pot! This recipe combines rich cocoa with nutrient-dense almond flour and coconut flour for a perfectly textured, guilt-free treat. Forget turning on the oven—these steamed buns are the perfect quick dessert or satisfying snack.
Ingredients
• 1 cup / 112g (4 oz) almond flour
• ½ cup / 60g (2.12 oz) coconut flour
• ⅓ cup / 30g (1.06 oz) psyllium husk powder
• ½ cup / 50g (1.76 oz) unsweetened cocoa powder
• ½ cup / 96g (3.39 oz) Swerve or other granulated erythritol sweetener
• 1 tsp (5 ml) baking soda
• 4 large eggs, room temperature
• ½ cup / 128g (4.5 oz) creamy almond butter
• 1 tbsp raw almonds, finely chopped (optional topping)
Instructions
1. Directions
2. In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, cocoa powder, sweetener, and baking soda until well combined.
3. Add the room temperature eggs one at a time, beating well after each addition using a stand mixer with a dough hook or a hand mixer. Mix in the almond butter until a smooth, thick dough forms.
4. Lightly wet your hands to prevent sticking and divide the dough into 6 equal portions. Roll each portion into a ball and then gently press it down to form a bun about 1-inch thick.
5. Pour 1 cup (240 ml) of water into your Instant Pot and place the trivet inside. Line a small, oven-safe pan (that fits inside your pot) with parchment paper and arrange the buns inside, leaving a little space between them.
6. Loosely cover the pan with aluminum foil to prevent condensation from dripping onto the buns. Carefully lower the pan onto the trivet in the Instant Pot.
7. Secure the lid, set the steam release valve to the ‘Sealing’ position, and cook on high pressure by pressing the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 30 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Afterward, carefully move the valve to the ‘Venting’ position to release any remaining steam.
9. Open the lid and carefully lift the pan out. Let the buns cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 bun
• Calories: 130
• Total Fat: 8.2g
• Net Carbs: 4.2g (0.15 oz)
• Fiber: 6.1g
• Protein: 7.7g
Pro Tips
• The dough will be sticky. Lightly wetting your hands with water or oil makes shaping the buns much easier.
• For an even richer chocolate flavor, add a teaspoon of instant espresso powder to your dry .
• Ensure your eggs and almond butter are at room temperature for a smoother, more uniform dough.
• Store leftover buns in an airtight container in the refrigerator for up to 5 days.
FAQ
Q: Can I make these keto chocolate buns without an Instant Pot
A: This recipe is specifically designed for the moist, steamed environment of a pressure cooker. While you could try baking them at 350°F (175°C), the texture will be much drier and more cake-like, losing the signature fudgy quality.
Q: What can I use instead of almond and coconut flour
A: We strongly recommend sticking to the recipe’s combination of almond flour, coconut flour, and psyllium husk. These low-carb flours have unique properties, and substituting them will significantly alter the buns’ texture and moisture level.
Q: Why is my dough so sticky
A: The dough’s sticky texture is completely normal and is caused by the psyllium husk and coconut flour absorbing moisture. As the pro tip suggests, lightly wetting your hands with water or oil makes the dough easy to handle and shape.
Q: How do I store these keto buns
A: Store any leftover buns in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. You can enjoy them cold or gently reheat them before serving.
Pro Tips
- Lightly wet your hands with water or oil before shaping the dough. The stickiness is normal — the psyllium husk and coconut flour absorb moisture fast — and damp hands make rolling the buns easy.
- Use room-temperature eggs and almond butter so the dough mixes into a smooth, uniform mass instead of a streaky one.
- Stir 1 teaspoon of instant espresso powder into the dry ingredients for a deeper, richer chocolate flavor without any extra carbs.
- Cover the pan loosely with aluminum foil and let the pressure release naturally for 15 minutes after cooking. The slow finish keeps the buns moist and fudgy.
- Store leftover buns in an airtight container in the refrigerator for up to 5 days. They are just as good cold as they are gently reheated.
Frequently Asked Questions
Can I make these keto chocolate buns without an Instant Pot?
You could try baking them at 350°F (175°C), but the texture will be drier and more cake-like, losing the fudgy quality the pressure cooker's steam creates.
What can I use instead of almond and coconut flour?
It is best to stick with the almond flour, coconut flour, and psyllium husk as written. Each one plays a specific role, and swapping them changes the texture and moisture significantly.
Why is my dough so sticky?
The psyllium husk and coconut flour absorb moisture, which makes the dough sticky by design. Wetting your hands lightly with water or oil makes it easy to handle and shape.
How do I store these keto buns?
Keep leftover buns in an airtight container in the refrigerator for up to 5 days. Enjoy them cold or gently reheated before serving.
Recipe card below.
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Fudgy Keto Chocolate Buns (Instant Pot)
Ingredients
Method
- Directions
- In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, cocoa powder, sweetener, and baking soda until well combined.
- Add the room temperature eggs one at a time, beating well after each addition using a stand mixer with a dough hook or a hand mixer.
- Mix in the almond butter until a smooth, thick dough forms.
- Lightly wet your hands to prevent sticking and divide the dough into 6 equal portions.
- Roll each portion into a ball and then gently press it down to form a bun about 1-inch thick.
- Pour 1 cup (240 ml) of water into your Instant Pot and place the trivet inside.
- Line a small, oven-safe pan (that fits inside your pot) with parchment paper and arrange the buns inside, leaving a little space between them.
- Loosely cover the pan with aluminum foil to prevent condensation from dripping onto the buns. Carefully lower the pan onto the trivet in the Instant Pot.
- Secure the lid, set the steam release valve to the 'Sealing' position, and cook on high pressure by pressing the 'Manual' or 'Pressure Cook' button.
- Set the timer for 30 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
- Afterward, carefully move the valve to the 'Venting' position to release any remaining steam.
- Open the lid and carefully lift the pan out.
- Let the buns cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
