(Total Time: 35 MIN| Serves: 10)
4 oz dark chocolate chips, unsweetened
2 large eggs
½ cup coconut flour
3 tbsp. raw cocoa, unsweetened
½ cup almonds, chopped
½ cup walnuts, chopped
1 cup swerve
½ cup coconut oil
2 tsp baking soda
1 tsp orange extract, sugar-free
¼ tsp salt
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert. Add chocolate chips to a heatproof ramekin and place it in the pot. Press “Sautee” button and cook until melted. Remove from the pot and set aside.
Combine coconut flour, swerve, cocoa powder, baking soda, and salt in a large mixing bowl. Mix until combined and then add melted chocolate chips, eggs, coconut oil, and orange extract. With a paddle attachment on, beat until all well incorporated.
Line a 6-inches springform pan with some parchment paper. Pour in the butter and flatten the surface using a kitchen spatula.
Place the pan on top of a trivet and securely lock the lid. Adjust the steam release handle and press the “Manual” button. Set the timer for 15 minutes.
When done, perform a quick release by turning the handle to the venting position. Open the lid and let it cool for a while.
Carefully remove the pan from the pot using kitchen mitts. Cut the cake into small square brownies and enjoy.
Per Serving (Calories 256 | Total Fats 21g | Net Carbs: 8.6g | Protein 6.1g |Fiber: 6.3g)