(Total Time: 40 MIN| Serves: 8)
For the chocolate layer:
¾ cup almond flour
¼ cup coconut flour
¼ cup cocoa powder, unsweetened
4 tbsp granulated stevia
½ cup cream cheese
3 tbsp coconut cream
1 tsp baking powder
For the vanilla layer:
1 cup almond flour
3 tbsp shredded coconut
¼ cup plain Greek yogurt
¼ cup whipping cream
2 tbsp granulated stevia
2 tbsp butter
1 large egg
1 tsp vanilla extract
In a medium-sized bowl, combine together all the chocolate layer ingredients and beat well with a paddle attachment on medium-high speed. Set aside.
In a separate bowl, combine the remaining vanilla ingredients and beat until smooth.
Line a small cake pan with some parchment paper and dust with some cocoa powder. Add the chocolate layer and flatten the surface with a kitchen spatula.
Pour in the vanilla mixture and shake the pan a couple of times.
Loosely cover with aluminum foil and set aside.
Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in one cup of water and add the cake pan.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and cook for 25 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the cake pan from the pot and cool for a while.
Slice into 8 brownies and serve.
Per Serving (Calories 218 | Total Fats: 17.7g | Net Carbs: 4.3g | Protein: 8.7g |Fiber: 3.8g)