Who knew your Instant Pot could bake?! Ditch the oven and get ready for the softest, most tender keto chocolate chip cookies you’ve ever had. This recipe is a game-changer for quick, guilt-free desserts. By using a blend of low-carb flours and the magic of steam, we’re creating a perfectly moist, cake-like cookie that satisfies any sweet tooth without kicking you out of ketosis. Let’s get ‘baking’!

Ingredients

• ½ cup (56g) almond flour
• ¼ cup (28g) flax meal
• ¼ cup (28g) coconut flour
• ½ cup (128g) almond butter, creamy
• ¼ cup (54g) coconut oil, melted
• ¼ tsp (1.5g) salt
• ¼ cup (48g) Swerve or other granular erythritol sweetener
• 3 large eggs
• 1 tsp (5ml) vanilla extract
• ¼ cup (42g) unsweetened or keto-friendly dark chocolate chips

Instructions

1. Directions
2. In a large bowl, whisk together the almond flour, flax meal, coconut flour, salt, and Swerve.
3. Add the dry to a food processor along with the almond butter, melted coconut oil, eggs, and vanilla extract. Pulse until a thick, uniform dough forms.
4. Transfer the dough to a bowl and gently fold in the chocolate chips. The dough will be sticky.
5. Divide the dough and roll into 10 equal-sized balls. Gently flatten each ball into a cookie shape, about ½-inch thick.
6. Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside. Line a 7-inch round pan or another oven-safe dish that fits in your pot with parchment paper.
7. Arrange the cookies in a single layer in the prepared pan. Place the pan on the trivet.
8. Secure the lid, set the steam release valve to the ‘Sealing’ position, and cook on High Pressure (or ‘Manual’) for 15 minutes.
9. Once the timer finishes, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
10. Carefully open the lid and lift the pan out. Transfer the cookies to a wire rack to cool completely. They will be very soft at first and will firm up as they cool.

Nutritional Information

• Per Serving (1 cookie)
• Calories: 133
• Total Fat: 11.2g
• Net Carbs: 3.2g
• Fiber: 3g
• Protein: 4.2g

Pro Tips

• For easier handling, chill the cookie dough for 15-20 minutes before rolling it into balls. This will make it less sticky.
• These cookies have a soft, cake-like texture due to being steamed, not baked. Don’t expect a crispy, crunchy cookie!
• Feel free to swap the chocolate chips for chopped nuts like pecans or walnuts for a different texture and flavor.
• Ensure your pan is not sealed airtight. You can loosely cover it with foil, but steam needs to circulate.

FAQ

Q: Why are my Instant Pot cookies so soft
A: These cookies are steamed, not baked, which is why they have a unique, soft, and cake-like texture. They are not intended to be crispy. They will firm up as they cool on a wire rack.

Q: Can I make these keto cookies in a regular oven
A: This recipe is specifically developed for the steaming environment of an Instant Pot. Baking them in a conventional oven would require different timings and temperatures and would result in a completely different, less moist texture.

Q: What can I use instead of chocolate chips
A: Yes, you can easily customize these cookies. Feel free to swap the keto-friendly chocolate chips for an equal amount of chopped low-carb nuts like pecans or walnuts for a different flavor and texture.

Q: Is it necessary to chill the cookie dough
A: Chilling the dough for 15-20 minutes is a pro tip that makes it less sticky and much easier to handle when you roll it into balls. While not strictly required, it is highly recommended for the best results.