Craving a deeply chocolatey, melt-in-your-mouth brownie but want to stick to your low-carb lifestyle? Look no further! The magic of the Instant Pot creates the most perfectly moist and fudgy keto brownies you’ve ever tasted, without even turning on your oven. Using cream cheese as a base, these decadent treats are rich, satisfying, and incredibly simple to whip up. Get ready to discover your new favorite guilt-free dessert that’s ready in just 30 minutes!

Ingredients

• ½ cup (50g) unsweetened cocoa powder
• ¼ cup (45g) unsweetened dark chocolate chunks or keto-friendly chocolate chips
• 1 cup (225g) cream cheese, softened
• 2 large eggs, room temperature
• 3 tbsp (45ml) coconut oil, melted
• ½ tsp salt
• ¾ cup (144g) Swerve or other erythritol-based sweetener

Instructions

1. Directions
2. In a large mixing bowl, combine the softened cream cheese, eggs, and melted coconut oil. Using a mixer with a paddle attachment, beat on medium speed until completely smooth.
3. Add the cocoa powder, salt, Swerve, and dark chocolate chunks to the bowl. Continue to beat for 2 minutes, scraping down the sides of the bowl as needed, until everything is fully incorporated.
4. Brush a 7-inch round cake pan with oil and line the bottom with parchment paper. Lightly dust the paper with cocoa powder.
5. Pour the batter into the prepared pan and use a spatula to flatten the surface. Loosely cover the pan with a piece of aluminum foil to prevent condensation from dripping onto the batter.
6. Pour 1 cup of water into the steel insert of your Instant Pot and place the steam rack at the bottom.
7. Carefully lower the covered cake pan onto the rack.
8. Seal the Instant Pot lid and set the steam release valve to the ‘Sealing’ position.
9. Select the ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 20 minutes on high pressure.
10. When the cooking cycle ends, allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
11. Carefully open the lid and lift the pan out. Remove the foil and let the brownies cool completely on a wire rack before cutting into 8 servings.

Nutritional Information

• Per Serving: Calories 180 | Total Fats 17.5g | Net Carbs: 2.4g | Protein 4.8g | Fiber: 1.7g

Pro Tips

• For a smoother, lump-free batter, ensure your cream cheese and eggs are at room temperature before mixing.
• Add ½ teaspoon of vanilla extract or a pinch of instant espresso powder along with the cocoa to enhance the deep chocolate flavor.
• Do not skip covering the pan with aluminum foil; this is the key to preventing a soggy top and achieving a dense, fudgy texture.
• For the cleanest cuts and an even chewier texture, chill the cooled brownies in the refrigerator for at least one hour before slicing.

FAQ

Q: Can I make these keto brownies in an oven
A: This recipe is specifically designed for the Instant Pot to create an ultra-moist and fudgy texture. The pressure cooking method is key to the final result, so oven-baking instructions are not provided.

Q: What can I use instead of Swerve sweetener
A: You can substitute Swerve with another erythritol-based sweetener. For best results, use a sweetener that measures 1:1 with sugar to maintain the intended sweetness and texture.

Q: Why are my Instant Pot brownies soggy on top
A: A soggy top is caused by condensation dripping onto the batter. It is crucial to loosely cover the pan with aluminum foil before cooking to protect the brownies and ensure a dense, fudgy texture.

Q: How do I get clean slices when cutting the brownies
A: For the cleanest cuts, allow the brownies to cool completely on a wire rack after cooking. For an even better, chewier texture and perfect slices, chill the cooled brownies in the refrigerator for at least one hour before cutting.