(Total Time: 18 MIN| Serves: 16)
3 cups almonds, minced
1 cup coconut flour
3 tbsp. chia seeds
½ cup almond oil
½ cup cocoa powder, unsweetened
2 tsp powdered stevia
½ tsp salt
1 tsp baking soda
Combine all ingredients in a large mixing bowl. Mix until all well incorporated.
Knead the dough on a clean surface. Shape the biscuits into the desired size.
Line a springform pan with a parchment paper and transfer the cookies on top.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert and place the springform pan. Close the lid.
Adjust the steam release handle and press the “Manual” button. Set the timer for 8 minutes and cook on high pressure.
When you hear the cooker’s end signal, press “Cancel” button and turn off the pot. Perform a quick release of the pressure by turning the valve to the venting position. Open the pot and remove the springform pan.
Transfer the biscuits to a wire rack and let them chill to a room temperature.
Per Serving (Calories 223 | Total Fats 18.5g | Net Carbs: 4.5g | Protein 6.5g |Fiber: 7.3g)