(Total Time: 45 MIN| Serves: 6)
4 tbsp butter
2 large eggs
½ cup almond flour
2 tsp baking powder
1/3 cup cocoa powder, unsweetened
1/3 cup swerve
4 tbsp dark chocolate chips, sugar-free
2 tbsp plain Greek yogurt
¼ cup pecans, finely chopped
1 tsp vanilla extract
½ tsp cinnamon powder
Line a small cake pan with some parchment paper and lightly coat with some cooking spray. Set asde.
Plug in the instant pot and position a trivet at the bottom of the stainless steel insert. Pour in two cups of water and set aisde.
In a large mixing bowl, combine together butter, eggs, and swerve. With a paddle attachment on, beat well for 2-3 minutes on medium-high speed.
Gradually add almond flour and baking powder, beating constantly.
Finally, add the remaining ingredients and beat until completely incorporated. Transfer the dough to a clean work surface and shape approximately bite-size balls. Transfer half of the balls to the prepared cake pan and gently flatten each with the palm of your hand.
Loosely cover the pan with some aluminum foil and place in the pot. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan from the pot and transfer cookies to a wire rack to cool.
Repeat the process with the remaining dough.
Per Serving (Calories 202 | Total Fats: 19.5g | Net Carbs: 2.8g | Protein: 5.1g |Fiber: 3g)