(Total Time: 45 MIN| Serves: 8)
1 ½ cups of almond flour
3 large eggs
¼ cup coconut oil, softened
¼ cup cocoa powder, unsweetened
2 tsp baking soda
¼ cup swerve
¼ cup unsweetened almond milk
1 tsp vanilla extract
For the glaze:
1 cup unsweetened dark chocolate, 80% cocoa
3 tbsp coconut oil
2 tbsp orange zest
1 tsp orange extract
Combine together all dry ingredients. Mix well and add eggs, one at the time, mixing constantly on medium speed. Finally, add almond milk, coconut oil, and vanilla extract.
Continue to mix until completely incporporated. Set aside.
Grease a small cake pan with some coconut oil and lightly dust with unsweetened cocoa powder. Add the prepared bater and loosely cover with aluminum foil.
Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in 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 on high pressure.
When done, perform a quick pressure release and open the lid. Carefully remove the pan from the pot and cool for a while.
Meanwhile, press the ‘’Saute’’ button and add chocolate and coconut oil. Gently melt, stirring constantly.
When the chocolate has completely melted, press the ‘’Cancel’’ button and remove the mixture from the pot.
Brush the chilled brownies with the orange mixture and cool well before slicing.
Per Serving (Calories 230 | Total Fats: 21.5g | Net Carbs: 7g | Protein: 4.5g |Fiber: 2.1g)