(Total Time: 45 MIN| Serves: 6)
1 cup fresh raspberries
1 cup almond flour
¼ cup granulated stevia
¼ cup whole milk
1 tsp baking powder
¼ cup coconut butter, melted
2 large eggs
1 tsp vanilla extract
¼ tsp salt
For the topping:
¼ cup butter
¼ cup dark chocolate chips, melted
¼ tsp cinnamon, ground
In a large mixing bowl, combine almond flour, stevia, baking powder, and salt. Mix until combined and set aside.
In a separate bowl, combine eggs, milk, and vanilla extract. Beat with a hand mixer until fluffy.
Now, add the wet ingredients to the bowl with dry ingredients. Mix until you get a thick batter. Add raspberries and stir with a spatula.
Pour the mixture in silicone 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 molds on top.
Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 30 minutes. Cook on ‘’High’’ pressure.
Meanwhile, combine all topping ingredients in a mixing bowl. Beat with a mixer until all well combined and creamy. Set aside.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot.
Carefully transfer the muffins to a wire rack and let it cool completely.
Using a pipping bag, swirl the mixture over each muffin. Refrigerate for 15 minutes before serving.
Per Serving (Calories 193 | Total Fats: 14.7g | Net Carbs: 4.2g | Protein: 7.1g |Fiber: 4.4g)