(Total Time: 40 MIN| Serves: 6)
For the brownies:
1 cup almond flour
¼ cup coconut flour
¼ cup shredded coconut
1 tsp baking powder
3 large eggs
¼ cup butter, melted
3 tbsp granulated stevia
For the ice cream:
1 cup plain Greek yogurt
¼ cup whipping cream
½ tsp agar powder
1 tbsp lemon zest
2 tsp vanilla extract
¼ cup swerve
In a large mixing bowl, combine Greek yogurt, whipping cream, agar powder, lemon zest, vanilla extract, and swerve. With a paddle attachment on, beat well on medium-high speed until light and fluffy. Transfer to the refrigerator and set aside.
Now, prepare the brownies. Combine all dry ingredients and mix well. Add eggs, one at the time, and beat well with a paddle attachment on. Pour in the melted butter and continue to beat until fully incorporated.
Line a small cake pan with some parchment paper and add the brownie mixture. Using a kitchen spatula, flatten the surface as evenly as possible and tightly wrap with aluminum foil.
Plug in the instant pot and pour in 1 cup of water. Set the trivet and add the cake pan. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Cook for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Carefully remove the pan from the pot and cool to a room temperature.
Top with the ice cream mixture and refrigerate for about an hour.
Per Serving (Calories 174 | Total Fats: 14.2g | Net Carbs: 3.3g | Protein: 5.3g |Fiber: 3.8g)