(Total Time: 1 HOUR 40 MIN| Serves: 6)
Ingredients:
½ cup shredded coconut
½ cup almond flour
1 cup cream cheese
4 tbsp coconut oil
2 tbsp swerve
2 tsp baking powder
4 tbsp raw cocoa, unsweetened
Spices:
1 tsp vanilla extract
½ tsp cinnamon, ground
Directions:
In a large mixing bowl, combine shredded coconut, almond flour, swerve, baking powder, and cocoa. Stir well until combined.
Now, add cream cheese and coconut oil. Using a hand mixer, beat until all well incorporated. Add vanilla extract and cinnamon and beat again for a minute. Set aside.
Pour 1 cup of water in the stainless steel insert of your instant pot. Position a trivet on the bottom. Line a fitting springform pan with a parchment paper and pour in the prepared mixture. Gently spread with a spatula and flatten the surface.
Set the pan on top a trivet and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 30 minutes and cook on ‘’High’’ pressure.
When done, perform a quick release of the pressure by moving the valve to the ‘’Venting’’ position.
Open the pot and let it chill to a room temperature. Cut into brownies and serve immediately.
Refrigerate up to 3 days.
Per Serving (Calories 260 | Total Fats: 26.4g | Net Carbs: 3.3g | Protein: 4.3g |Fiber: 2g)
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