Craving a rich, fudgy brownie but sticking to your keto lifestyle? You’ve come to the right place! This recipe harnesses the magic of the Instant Pot to ‘bake’ the most decadent, low-carb brownies without even turning on your oven. They’re incredibly moist, packed with chocolatey goodness, and ready in just 35 minutes. Prepare to have your mind blown by how easy and delicious guilt-free dessert can be!

Ingredients

• (Total Time: 35 MIN| Serves: 8)
• 1 ½ cups / 168g almond flour
• ¼ cup / 20g unsweetened coconut flakes
• 2 tbsp / 24g chia seeds
• 3 large eggs
• ½ cup / 113g coconut oil, melted
• ¼ cup / 48g Swerve or other erythritol-based sweetener
• ¼ cup / 43g unsweetened or keto-friendly dark chocolate chips

Instructions

1. Directions
2. Prepare your pan by lining an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal.
3. In a large mixing bowl, whisk together the almond flour, unsweetened coconut flakes, Swerve, and chia seeds until well combined.
4. Add the eggs one at a time, mixing thoroughly after each addition. Pour in the melted coconut oil and mix until the batter is smooth.
5. Gently fold in the unsweetened dark chocolate chips.
6. Pour the batter into the prepared baking pan and use a spatula or your hands to spread it into an even layer.
7. Loosely cover the top of the pan with a piece of aluminum foil to prevent condensation from dripping onto the brownies.
8. Place the trivet inside your Instant Pot insert and pour in 1 cup of water. Carefully lower the covered pan onto the trivet.
9. Secure the Instant Pot lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 20 minutes on high pressure.
10. 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.
11. Carefully lift the pan out of the Instant Pot using the parchment paper handles. Remove the foil and let the brownies cool to room temperature in the pan.
12. For best results, chill the brownies for at least 30 minutes before cutting into 8 squares. This helps them set for a perfectly fudgy texture.

Nutritional Information

• Per Serving: Calories 237 | Total Fats 23.1g | Net Carbs: 1.9g | Protein 5.1g |Fiber: 2.8g

Pro Tips

• for Perfect Keto Brownies
• For an extra flavor boost, add 1 teaspoon of vanilla extract and a pinch of sea salt to the wet . This enhances the chocolate flavor beautifully.
• Do not skip the chilling step! These brownies are incredibly moist and fudgy, and chilling them allows them to set properly for clean cuts and the best texture.
• Create a ‘sling’ with your parchment paper by leaving extra paper hanging over two opposite sides of the pan. This makes lifting the brownies out of the hot Instant Pot much safer and easier.
• Store leftover brownies in an airtight container in the refrigerator for up to 5 days. They are delicious served chilled or at room temperature.

FAQ

Q: Why do I need to cover the pan with foil
A: Covering the pan with foil is a crucial step to prevent condensation from the Instant Pot lid from dripping onto your brownies. This ensures they ‘bake’ properly and don’t become soggy.

Q: Is it necessary to chill the brownies before cutting
A: Yes, chilling is highly recommended. These Instant Pot brownies are very moist and fudgy. Chilling them for at least 30 minutes helps them set completely, resulting in a perfect texture and clean, easy cuts.

Q: Can I use a different sweetener instead of Swerve
A: This recipe is designed for an erythritol-based sweetener like Swerve. You can try other keto-friendly sweeteners, but you may need to adjust the amount as sweetness levels can differ.

Q: How do I store these keto brownies
A: Store any leftover brownies in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.