Craving something deeply chocolatey, decadent, and fudgy, but want to stick to your keto lifestyle? Look no further! These Instant Pot Keto Chocolate Orange Brownies are your new best friend. Using the magic of the pressure cooker, we get perfectly moist, rich brownies without ever turning on the oven. The classic pairing of dark chocolate and bright, zesty orange creates a truly sophisticated dessert that’s unbelievably easy to make. Get ready to treat yourself to a guilt-free indulgence that tastes anything but!
Ingredients
• For the Keto Brownies
• 1 ½ cups / 168g almond flour
• 3 large eggs
• ¼ cup / 56g coconut oil, softened
• ¼ cup / 22g unsweetened cocoa powder
• 2 tsp baking soda
• ¼ cup / 48g Swerve or other erythritol-based sweetener
• ¼ cup / 60ml unsweetened almond milk
• 1 tsp vanilla extract
• For the Chocolate Orange Glaze
• 1 cup / 170g unsweetened dark chocolate, 80% cocoa or higher
• 3 tbsp / 42g coconut oil
• 2 tbsp orange zest
• 1 tsp orange extract
Instructions
1. Directions
2. In a large mixing bowl, whisk together all the dry brownie : almond flour, cocoa powder, baking soda, and Swerve.
3. Add the eggs one at a time, mixing on medium speed until just combined after each addition. Pour in the softened coconut oil, almond milk, and vanilla extract. Mix until the batter is smooth and fully incorporated, but be careful not to overmix.
4. Grease a 7-inch round cake pan with coconut oil and lightly dust with cocoa powder to prevent sticking. Pour the brownie batter into the prepared pan and spread evenly. Cover the pan loosely with aluminum foil.
5. Place the trivet inside your Instant Pot and pour in one cup of water. Carefully lower the foil-covered cake pan onto the trivet.
6. Secure the Instant Pot lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
7. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the handle to the ‘Venting’ position. Once the pin drops, open the lid.
8. Carefully lift the pan out of the Instant Pot and remove the foil. Let the brownies cool in the pan for at least 20-30 minutes.
9. While the brownies cool, prepare the glaze. Empty the water from the Instant Pot and dry the inner pot. Select the ‘Sauté’ function. Add the dark chocolate and coconut oil, stirring constantly until completely melted and smooth. Press ‘Cancel’.
10. Stir the orange zest and orange extract into the melted chocolate mixture.
11. Pour the luscious glaze over the cooled brownies, spreading it evenly. Allow the glaze to set completely before slicing and serving. For a firmer glaze, you can chill the brownies in the refrigerator.
Nutritional Information
• Per Serving (1 of 8)
• Calories: 230
• Total Fats: 21.5g
• Net Carbs: 7g
• Protein: 4.5g
• Fiber: 2.1g
Pro Tips
• for Perfect Keto Brownies
• For a richer, less bitter chocolate flavor, use Dutch-processed cocoa powder.
• Do not overmix the batter once the wet and dry are combined. Overmixing can lead to a tough, dry texture instead of a fudgy one.
• Ensure the brownies are completely cool before pouring on the glaze. A warm brownie will cause the glaze to melt and become too thin.
• For clean, perfect slices, chill the glazed brownies in the refrigerator for 30 minutes, then use a sharp knife dipped in hot water and wiped clean between each cut.
FAQ
Q: Can I make these keto brownies in the oven instead of an Instant Pot
A: This recipe is specifically developed for the Instant Pot to create a uniquely moist and fudgy texture. Baking it in a conventional oven would require different cooking times and may not produce the same decadent result.
Q: What can I substitute for Swerve in this recipe
A: You can replace Swerve with another erythritol-based or monk fruit sweetener. Always check the brand’s conversion chart, as sweetness levels can vary.
Q: Why are my keto brownies dry instead of fudgy
A: A dry texture is often caused by overmixing the batter after combining the wet and dry ingredients. Mix only until the batter is smooth and just incorporated. Using Dutch-processed cocoa powder can also help achieve a richer, more moist brownie.
Q: How do I store these keto chocolate orange brownies
A: Store the brownies in an airtight container in the refrigerator for up to 5 days. Chilling them also helps the glaze set firmly, which makes for cleaner, neater slices.
