(Total Time: 35 MIN| Serves: 6)
¾ cup almond flour
½ cup flaxseed meal
½ cup Mascarpone
4 large eggs
2 tbsp butter
¼ cup swerve
3 tbsp hazelnuts, finely chopped
¼ tsp salt
1 tsp mint extract
Combine the ingredients in a large mixing bowl and beat well on medium speed until fully incorporated and smooth.
Line a small cake pan with parchment paper and brush with some oil. Pour in the batter and loosely cover with aluminum foil.
Plug in the instant pot and set the trivet in the inner pot. Pour in about one cup of water and place the cake pan on top.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes.
When done, perform a quick pressure release and open the lid. Carefully remove the pan from the pot and chill for a while.
Slice into 8 brownies and serve.
Per Serving (Calories 203 | Total Fats: 15.8g | Net Carbs: 1.6g | Protein: 9.4g |Fiber: 3.1g)