Who says you can’t have decadent, fudgy cookies on a keto diet? Ditch the oven and grab your Instant Pot for the quickest, most surprisingly delicious chocolate almond cookies you’ll ever make. In less than 20 minutes, you can be sinking your teeth into a warm, rich, and completely guilt-free treat. This recipe is a game-changer for satisfying those sweet cravings in a flash!
Ingredients
• 3 cups / 336g finely ground almonds (almond flour)
• 1 cup / 112g coconut flour
• 3 tbsp / 45g chia seeds
• ½ cup / 120ml almond oil
• 2 large eggs
• ½ cup / 50g unsweetened cocoa powder
• 2 tsp powdered stevia, or to taste
• ½ tsp salt
• 1 tsp baking soda
Instructions
1. In a large mixing bowl, combine the dry : ground almonds, coconut flour, chia seeds, cocoa powder, stevia, salt, and baking soda. Whisk until well incorporated.
2. Add the wet : almond oil and eggs. Mix with a spatula or your hands until a thick, cohesive dough forms.
3. Lightly knead the dough on a clean surface for a moment. Divide and shape the dough into 16 evenly sized round biscuits.
4. Line a 7-inch springform pan with parchment paper. Arrange the biscuits in a single layer inside the pan; they can be close together but shouldn’t be overly crowded.
5. Pour 2 cups of water into the stainless steel insert of your Instant Pot and place a trivet inside.
6. Carefully lower the springform pan onto the trivet. Secure the Instant Pot lid and set the steam release handle to the ‘Sealing’ position.
7. Press the “Manual” or “Pressure Cook” button and set the timer for 8 minutes on high pressure.
8. When the timer signals the end, press “Cancel” and perform a quick release of the pressure by carefully turning the valve to the ‘Venting’ position.
9. Once the float valve drops, open the pot. Using oven mitts, carefully remove the springform pan.
10. Transfer the biscuits to a wire rack and allow them to cool completely to room temperature. They will be very soft at first and will firm up as they cool.
Nutritional Information
• Serving Size: 1 Biscuit
• Calories: 223
• Total Fat: 18.5g
• Net Carbs: 4.5g
• Fiber: 7.3g
• Protein: 6.5g
Pro Tips
• For the best texture, use blanched, finely ground almond flour instead of mincing whole almonds. This creates a more uniform, cake-like cookie.
• These cookies are soft and cakey when they first come out of the pot. Letting them cool completely on a wire rack is an essential step for them to firm up properly.
• Feel free to customize! Add a teaspoon of vanilla extract for depth, or fold in a ½ cup of sugar-free chocolate chips for an extra decadent treat.
FAQ
Q: Why are my Instant Pot cookies so soft
A: It is completely normal for these keto cookies to be very soft and cakey immediately after cooking in the Instant Pot. They must cool completely on a wire rack to firm up to their final fudgy texture. Do not skip the cooling step.
Q: Can I bake these keto cookies in the oven instead
A: This recipe is specifically formulated for the moist, high-pressure environment of the Instant Pot. Baking them in a conventional oven will produce a very different result and would require significant adjustments to the recipe and cooking time.
Q: What substitutions can I make in this recipe
A: While we don’t recommend substituting the almond or coconut flour, you can easily customize these cookies by adding 1 teaspoon of vanilla extract or folding in a half cup of sugar-free chocolate chips for an extra rich treat.
Q: How do I store these keto chocolate almond cookies
A: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to one week.
