(Total Time: 45 MIN| Serves: 5)
½ cup almond flour
¼ cup almonds, roughly chopped
1 tbsp chia seeds
1 tbsp flaxseed meal
½ cup whole milk
5 large eggs
1 tbsp butter
1 tbsp dark chocolate chips
½ tsp baking powder
¼ tsp bicarbonate of soda
1 tsp orange extract
2 tsp stevia powder
¼ tsp cinnamon, ground
In a large mixing bowl, combine almond flour, almonds, chia seeds, flaxseed meal, baking powder, and bicarbonate of soda. Mix until well combined.
Add eggs, butter, milk, orange extract, stevia, and cinnamon. With a paddle attachment on, beat with a hand mixer for 2-3 minutes, or until well incorporated.
Divide the mixture evenly between greased silicone muffin molds. Tuck in the chocolate chips and set aside.
Plug in the instant pot and set the trivet on the bottom. Place the molds on top and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 30 minutes and cook on ‘’High’’ pressure.
When done, perform a quick pressure release and open the pot. Transfer the molds to a wire rack and let it cool to a room temperature.
Per Serving (Calories 246 | Total Fats: 18.3g | Net Carbs: 4.9g | Protein: 11.8g |Fiber: 4.2g)