(Total Time: 40 MIN| Serves: 6)
¼ cup almond flour
2 large eggs
¼ cup almond butter
3 tbsp granulated stevia
4 tbsp unsweetened raw cocoa
½ tsp baking powder
1 tsp vanilla extract
For the creamy filling:
1 cup cream cheese
¼ cup whipping cream
1 tsp lemon extract
1 tsp stevia powder
In a large mixing bowl, combine almond flour, stevia, cocoa, and baking powder. Stir well and set aside.
In a separate bowl, combine eggs, butter, and vanilla extract. Beat with a hand mixer until well combined. Now, add this mixture to the dry ingredients and mix well. Divide the mixture evenly between muffin molds and set aside.
Plug in the instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet on the bottom and place the molds on top. Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 20 minutes on ‘’High’’ pressure.
Meanwhile, combine all filling ingredients in a large bowl. Beat with a hand mixer until smooth and creamy. Set aside.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Transfer the molds to a wire rack and let it cool completely.
Crumble the muffins into small pieces. Make a 1-inch thick layer with a muffin crumbles and top with 1-inch thick creamy filling. Repeat the process with the remaining mixture. Optionally, sprinkle the top with lemon zest.
Refrigerate for 1 hour before serving.
Per Serving (Calories 216 | Total Fats: 19.8g | Net Carbs: 3g | Protein: 6.9g |Fiber: 1.7g)