Craving a rich, fudgy chocolate cookie but sticking to your keto lifestyle? You’ve come to the right place! Forget turning on the oven; we’re harnessing the magic of the Instant Pot to create the most decadent, melt-in-your-mouth low-carb cookies you’ve ever tasted. These treats are packed with healthy fats and rich cocoa flavor, making them the perfect guilt-free indulgence. Get ready to be amazed at how simple and delicious keto baking can be!

Ingredients

• 1 ½ cups / 168g almond flour
• ½ cup / 60g coconut flour
• 3 large eggs, at room temperature
• ¾ cup / 170g coconut oil, melted
• 3 tbsp / 48g creamy almond butter
• ¼ cup / 22g unsweetened cocoa powder
• ½ cup / 96g Swerve or other granular erythritol sweetener
• ½ tsp / 3g salt

Instructions

1. Prepare the Pot: Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside. Next, line a 7-inch round baking pan with parchment paper and set it aside.
2. Mix Dry : In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, Swerve, and salt until well combined and free of lumps.
3. Add Wet : Add the room temperature eggs, melted coconut oil, and almond butter to the dry . Using a stand mixer with a paddle attachment or a hand mixer, beat on medium-high speed until a smooth, thick dough forms.
4. Form the Cookies: Scoop the dough and form 15 evenly-sized balls. Arrange them in the prepared baking pan (you may need to cook in batches). Gently press down on each ball with your palm or the bottom of a glass to flatten them into a cookie shape.
5. Cook Under Pressure: Tightly cover the baking pan with aluminum foil to prevent condensation from dripping onto the cookies. Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 25 minutes.
6. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Afterward, carefully move the steam release handle to the ‘Venting’ position to release any remaining pressure.
7. Cool and Enjoy: Using oven mitts, carefully lift the pan out of the Instant Pot. Remove the foil and let the cookies cool in the pan for at least 10-15 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Nutritional Information

• Nutrition
• Per Serving (1 cookie)
• Calories: 154
• Total Fat: 15.3g
• Net Carbs: 1.5g
• Protein: 2.9g
• Fiber: 1.9g

Pro Tips

• Covering the pan tightly with foil is a non-negotiable step. It prevents steam and condensation from making your cookies soggy.
• For an extra decadent treat, mix in a ¼ cup of sugar-free chocolate chips or chopped pecans into the dough before forming the cookies.
• Let the cookies cool completely before handling. They are very soft and delicate when warm but will firm up to a perfect fudgy texture as they cool.
• Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

FAQ

Q: Why are my cookies so soft after cooking
A: It’s completely normal for these cookies to be very soft and delicate right out of the Instant Pot. They will firm up to a perfect fudgy texture as they cool completely. Be sure to let them rest in the pan for at least 10-15 minutes before moving them to a wire rack.

Q: Can I use a different keto sweetener
A: Yes, you can substitute Swerve with another granular erythritol-based sweetener in a 1:1 ratio. Using liquid sweeteners is not recommended as it will alter the dough’s consistency and the final texture of the cookies.

Q: Is covering the pan with foil really necessary
A: Yes, this is a crucial step. Tightly covering the pan with foil prevents condensation from the Instant Pot lid from dripping onto your cookies, which would make them soggy and ruin their texture.

Q: Can I bake these cookies in a regular oven
A: This recipe is specifically designed for the moist-heat environment of a pressure cooker to achieve a super fudgy result. While you could try baking them at 350°F (175°C) for 10-12 minutes, the texture will be different and likely less fudgy than the Instant Pot version.