(Total Time: 25 MIN| Serves: 6)
4 tbsp. coconut flour
¼ cup almond yogurt, sugar-free
3 tbsp. swerve
4 tbsp. coconut oil
½ cup blackberries, fresh
¼ tsp cinnamon, ground
¼ cup almond butter
For the chocolate topping:
½ cup unsweetened dark chocolate chunks
¼ cup unsweetened almond milk
Brush a small baking dish with some oil and line with parchment paper. Set aside.
Plug in your instant pot and pour in 1 cup of water. Set the trivet in the stainless steel insert.
In a large mixing bowl, combine all ingredients. With a dough hook attachment, beat well for 3 minutes.
Transfer the mixture to the prepared baking dish and press with your hands to flatten the surface.
Place the pan in the instant pot and seal the lid. Set the steam release handle and press the ‘Manual’ button. Set the timer for 3 minutes on high pressure.
When done, perform a natural release for 15 minutes. Open the lid and remove the pan. Chill for a while.
Press the ‘Sautee’ button and add chocolate. Gently melt and pour in the milk. Simmer for 2-3 minutes. Drizzle over chilled brownies and refrigerate for 1 hour before slicing them.
Per Serving (Calories 249 | Total Fats 20.8g | Net Carbs: 6.6g | Protein 3.8g |Fiber: 5.5g)