(Total Time: 40 MIN| Serves: 6)
2 large eggs
¾ cup swerve
½ cup almond flour
½ cup almonds, finely chopped
3 tsp baking powder
¼ cup coconut flour
½ cup whole milk
½ cup oil
¾ cup milk
¾ cup swerve
2 oz unsweetened dark chocolate
4 tbsp butter
In a large mixing bowl, combine together almond flour, coconut flour, baking powder, and swerve. Mix well and add eggs, one at the time, beating constantly with a paddle attachment on.
Now pour in the milk and oil. Continue to beat for 2-3 minutes, or until completely incporporated.
Lightly grease a small baking pan with some oil and line with some parchment paper. Dust with unsweetened cocoa powder.
Pour the mixture into the prepared baking pan 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 pan on top.
Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 25 minutes on high pressure.
When done, perform a quick pressure relase and open the lid. Remove the pan from the pot and chill for a while.
Now press the ‘’Saute’’ button and melt the butter. Stir in the butter and chocolate. Pour in the milk and bring it to a boil. Cook until all the chocolate has melted.
Pour the mixture over brownies and cool completely before slicing.
Per Serving (Calories 470 | Total Fats: 45.8g | Net Carbs: 5.8g | Protein: 6.7g |Fiber: 5g)