When a craving for something rich, fudgy, and decadent strikes, these Instant Pot Keto Chocolate Orange Bars are the answer! Forget turning on the oven; this recipe uses the magic of your pressure cooker to create the most incredible low-carb treat in just 20 minutes. The classic combination of zesty orange and deep, dark chocolate is a match made in heaven, all packed into a perfectly portioned, guilt-free bar. Get ready to fall in love with your new favorite keto dessert!
Ingredients
• 2 cups / 224g almond flour
• 2 tsp / 10ml orange extract
• ½ cup / 120ml unsweetened almond milk
• ½ cup / 128g almond butter, creamy
• 1 tbsp / 7g unsweetened cocoa powder
• ½ cup / 85g unsweetened dark chocolate, cut into chunks
• 1 large egg
• 1 tsp stevia powder, or to taste
Instructions
1. Prepare the Instant Pot: Pour 2 cups of water into the inner pot of your Instant Pot and place the trivet inside. Line a small, oven-safe baking dish (a 6-inch round pan or small loaf pan works well) with parchment paper, leaving some overhang to act as handles.
2. Mix the Batter: In a food processor, combine the almond flour, orange extract, almond milk, almond butter, cocoa powder, egg, and stevia powder. Process until the mixture is smooth and well-combined. Gently fold in the dark chocolate chunks.
3. Fill the Pan: Transfer the batter to your prepared baking dish. Use a spatula or your hands to press the mixture down into an even, flat layer.
4. Pressure Cook: Cover the baking dish tightly with aluminum foil to prevent condensation from dripping onto the bars. Carefully lower the dish onto the trivet inside the Instant Pot.
5. Set the Timer: Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 12 minutes on high pressure.
6. Release and Cool: Once the cooking cycle is complete, perform a quick release by carefully moving the steam valve to the ‘Venting’ position. When the pin drops, open the lid. Using oven mitts, lift the pan out of the Instant Pot and place it on a wire rack to cool completely to room temperature.
7. Chill and Serve: Once cooled, use the parchment paper handles to lift the block out of the dish. Slice into bars. For the best fudgy texture, refrigerate the bars for at least 1 hour before serving.
Nutritional Information
• Per Serving: Calories 141 | Total Fats 10.6g | Net Carbs: 2.7g | Protein 5.6g | Fiber: 2.5g
Pro Tips
• Don’t skip the chilling step! Refrigerating the bars is essential for them to firm up and achieve that perfect, dense, fudgy texture.
• Feel free to swap the orange extract with vanilla or peppermint extract for a different flavor profile.
• For an extra decadent melt, use high-quality keto-friendly chocolate chips instead of chopped chocolate chunks.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.
FAQ
Q: Can I use a different extract in this recipe
A: Absolutely! While the recipe calls for orange extract, you can easily swap it with vanilla or peppermint extract to create a different delicious flavor profile for your keto bars.
Q: How do I get the perfect fudgy texture
A: The secret to achieving a dense, fudgy texture is the chilling process. After cooking and cooling to room temperature, you must refrigerate the bars for at least one hour. This step is essential for them to firm up properly.
Q: What kind of pan works best in the Instant Pot for this recipe
A: A small, oven-safe baking dish is required. A 6-inch round pan or a small loaf pan are both excellent choices as they fit well on the Instant Pot trivet and ensure the bars cook evenly.
Q: How should I store leftover keto chocolate orange bars
A: Store any leftover bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
