Craving a decadent, fudgy brownie but don’t want to turn on the oven? Meet your new favorite dessert! These Keto Mint Hazelnut Brownies are made effortlessly in the Instant Pot, delivering a rich, moist treat that’s low-carb, gluten-free, and absolutely irresistible. The cool mint and crunchy hazelnuts create a flavor combination you won’t forget. Let’s get baking… or rather, steaming!
Ingredients
• (Total Time: 35 MIN| Serves: 6)
• ¾ cup (84g) almond flour
• ½ cup (56g) flaxseed meal
• ½ cup (113g) Mascarpone cheese, softened
• 4 large eggs
• 2 tbsp (28g) butter, melted
• ¼ cup (48g) Swerve or other erythritol sweetener
• 3 tbsp (25g) hazelnuts, finely chopped
• ¼ tsp salt
• 1 tsp mint extract
Instructions
1. Directions1. In a large mixing bowl, combine the almond flour, flaxseed meal, Mascarpone, eggs, melted butter, Swerve, chopped hazelnuts, salt, and mint extract. Beat with an electric mixer on medium speed until the batter is smooth and fully incorporated.2. Line a 6-inch or 7-inch cake pan with parchment paper and lightly grease the sides. Pour the brownie batter into the prepared pan and spread evenly. Loosely cover the pan with aluminum foil.3. Place the trivet inside your Instant Pot’s inner pot and pour in 1 cup of water.4. Carefully lower the covered cake pan onto the trivet. Secure the Instant Pot lid and turn the steam release handle to the ‘Sealing’ position.5. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 25 minutes on high pressure.6. 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.7. Carefully lift the pan out of the Instant Pot. Remove the foil and let the brownies cool in the pan for at least 20 minutes before chilling completely in the refrigerator. Once chilled, slice and serve.
Nutritional Information
• Nutrition InformationPer Serving: Calories 203 | Total Fats: 15.8g | Net Carbs: 1.6g | Protein: 9.4g | Fiber: 3.1g
Pro Tips
• Pro-Tips
• For the smoothest batter, ensure your Mascarpone cheese and eggs are at room temperature before mixing.
• Don’t skip covering the pan with foil. This prevents condensation from dripping onto your brownies and making them soggy.
• For the fudgiest texture and cleanest cuts, allow the brownies to cool completely and then chill in the refrigerator for at least one hour before slicing.
FAQ
Q: Can I make these keto brownies without an Instant Pot
A: This recipe is specifically developed for the Instant Pot’s steam-pressure cooking method, which creates a uniquely moist and fudgy texture. Baking these in a conventional oven would require significant adjustments to the time and temperature to avoid a dry result.
Q: What can I substitute for Mascarpone cheese
A: If you don’t have Mascarpone, you can substitute an equal amount of full-fat cream cheese. For the smoothest batter, ensure the cream cheese is softened to room temperature before mixing.
Q: Why do my Instant Pot brownies seem wet
A: It’s crucial to cover the pan loosely with aluminum foil before cooking. This prevents condensation from the Instant Pot lid from dripping onto the brownies. They will also be very soft when hot; letting them cool and then chilling them in the refrigerator is essential for them to firm up into a perfectly fudgy, sliceable texture.
Q: Can I use a different sweetener instead of Swerve
A: Yes, you can use another 1:1 erythritol-based or monk fruit sweetener. Be sure to check the conversion rate if you are using a different type of low-carb sweetener, as their sweetness levels can vary.
