(Total Time: 35 MIN| Serves: 8)
2 cups almond flour
¼ cup coconut butter, melted
3 tbsp swerve
¼ cup Mascarpone
½ cup almonds, finely chopped
2 tsp baking powder
2 tsbp sesame seeds
1 tsp orange extract
¼ tsp salt
In a large mixing bowl, combine together almond flour, melted coconut butter, eggs, swerve, Mascarpone, almonds, sesame seeds, orange extract, and salt.
With a dough hook attachment, beat well on high speed until completely incorporated.
Dust a clean work surface with some almond flour and knead the dough until smooth.
Shape bite-sized cookies and flatten each with the palm of your hand. Transfer to a small baking pan lined with some parchment paper.
Plug in the instant pot and position a trivet. Pour in one cup of water and place the 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 20 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Cool for a while before serving.
Per Serving (Calories 228 | Total Fats: 19.6g | Net Carbs: 3.5g | Protein: 7.8g |Fiber: 4.3g)