Craving a decadent, fudgy brownie but don’t want to turn on the oven? Your Instant Pot is the secret weapon for the richest, most moist keto brownies you’ve ever tasted! This recipe delivers a deep chocolate flavor and a perfectly dense texture, all while keeping things low-carb. Get ready to satisfy your sweet tooth in just 40 minutes with this game-changing dessert.
Ingredients
• For the Brownies
• 2 large eggs
• ¾ cup / 150g Swerve or granulated erythritol
• ½ cup / 56g almond flour
• ½ cup / 60g almonds, finely chopped
• 3 tsp baking powder
• ¼ cup / 30g coconut flour
• ½ cup / 120ml whole milk
• ½ cup / 120ml neutral oil, like avocado or light olive oil
• For the Chocolate Topping
• ¾ cup / 180ml milk
• ¾ cup / 150g Swerve or granulated erythritol
• 2 oz / 56g unsweetened dark chocolate, chopped
• 4 tbsp / 57g butter
Instructions
1. Directions
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and Swerve.
3. Add the eggs one at a time, mixing well after each addition. Pour in the milk and oil, and beat with a mixer for 2-3 minutes until the batter is smooth and fully combined.
4. Lightly grease a 6 or 7-inch round baking pan that fits inside your Instant Pot. Line the bottom with parchment paper and lightly dust the inside with unsweetened cocoa powder.
5. Pour the brownie batter into the prepared pan and spread evenly. Cover the pan loosely with aluminum foil to prevent condensation from dripping onto the batter.
6. Place the trivet inside your Instant Pot’s inner pot and pour in 1 cup of water. Carefully lower the covered baking pan onto the trivet.
7. Secure the Instant Pot lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 25 minutes on high pressure.
8. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the handle to the ‘Venting’ position. Once the pin drops, open the lid and remove the pan. Let it cool on a wire rack.
9. To make the topping, select the ‘Sauté’ function on the Instant Pot (or use a small saucepan on the stove). Melt the butter, then stir in the Swerve and chopped chocolate. Pour in the milk and bring the mixture to a gentle boil, stirring constantly until the chocolate is completely melted and the sauce is smooth.
10. Pour the warm chocolate topping over the cooled brownies. Allow the brownies to cool completely in the pan before slicing and serving.
Nutritional Information
• Per Serving
• Calories: 470
• Total Fats: 45.8g
• Net Carbs: 5.8g
• Protein: 6.7g
• Fiber: 5g
Pro Tips
• For an extra rich flavor, add a splash of vanilla extract to the brownie batter and a pinch of sea salt to the chocolate topping.
• Ensure the pan is covered tightly with foil to prevent water from the Instant Pot’s steam from making the brownies soggy.
• Do not overmix the batter after adding the wet . Mix just until combined to ensure a fudgy, not cakey, texture.
• Patience is key! Allowing the brownies to cool completely is crucial for clean, neat slices, as keto baked goods are more delicate when warm.
FAQ
Q: Why did my Instant Pot brownies turn out soggy
A: Soggy brownies are usually caused by condensation dripping onto the batter. To prevent this, make sure you cover the baking pan tightly with aluminum foil before placing it in the Instant Pot, as instructed in the recipe.
Q: Can I make these keto brownies in the oven
A: This recipe is specifically designed for the Instant Pot to achieve a super moist and fudgy texture. Baking instructions are not provided, as the pressure cooking method is key to this particular result.
Q: How do I get clean slices when cutting the brownies
A: Patience is crucial for clean slices. The pro tips section advises allowing the brownies to cool completely in the pan before cutting. Keto baked goods are more delicate when warm, and cooling them firms them up for neat slicing.
Q: What can I use instead of almond and coconut flour
A: This recipe relies on the specific properties of both almond and coconut flour for its fudgy, low-carb texture. Substituting other flours is not recommended as it will significantly alter the final result.
