Who knew your Instant Pot could bake? Forget heating up the oven! These Keto Orange Almond Cookies are a game-changer. They steam to soft, chewy perfection, bursting with bright citrus and nutty almond flavor. It’s the quickest, most surprising way to satisfy your cookie craving while staying on track. Get ready to be amazed by this simple, delicious recipe!
Ingredients
• 2 cups / 224g almond flour
• ¼ cup / 56g coconut butter, melted
• 4 large eggs
• 3 tbsp / 36g Swerve or other erythritol-based sweetener
• ¼ cup / 56g Mascarpone cheese
• ½ cup / 70g almonds, finely chopped
• 2 tsp / 8g baking powder
• 2 tbsp / 18g sesame seeds
• 1 tsp / 5ml orange extract
• ¼ tsp / 1.5g salt
Instructions
1. Make the Dough: In a large mixing bowl, combine the almond flour, melted coconut butter, eggs, Swerve, Mascarpone, chopped almonds, sesame seeds, orange extract, and salt. Using a stand mixer with a dough hook attachment or a sturdy spatula, beat on high speed until a cohesive dough forms.
2. Shape the Cookies: Lightly dust a clean work surface with a little extra almond flour. Knead the dough briefly until smooth. Roll the dough into bite-sized balls (about 1.5 tablespoons each) and gently flatten them with your palm.
3. Prepare the Instant Pot: Place a trivet inside your Instant Pot liner and pour in 1 cup of water. Arrange the flattened cookies in a single layer in a 7-inch round pan lined with parchment paper. Place the pan on the trivet.
4. Pressure Cook: Secure the Instant Pot lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 20 minutes.
5. Release & Cool: Once the timer finishes, perform a quick pressure release by carefully moving the valve to “Venting.” Once the pin drops, open the lid. Let the cookies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 cookie
• Calories: 228
• Total Fat: 19.6g
• Net Carbs: 3.5g
• Fiber: 4.3g
• Protein: 7.8g
Pro Tips
• For a golden finish, place the steamed cookies under your oven’s broiler for 1-2 minutes after cooking, watching carefully to prevent burning.
• Chill the dough for 20-30 minutes before shaping. This will make it less sticky and much easier to handle.
• Loosely cover the baking pan with foil before placing it in the Instant Pot to prevent condensation from dripping onto the cookies.
• Swap the orange extract for lemon extract or ½ teaspoon of almond extract for a different flavor profile.
FAQ
Q: What is the texture of Instant Pot cookies
A: Because these Keto Orange Almond Cookies are steamed in the Instant Pot, they have a unique texture. Expect them to be very soft, moist, and chewy, similar to a cake-like cookie. For a more traditional golden finish, you can place them under your oven’s broiler for 1-2 minutes after cooking.
Q: Can I bake these keto cookies in an oven instead
A: Yes, you can bake these cookies in a conventional oven. Preheat your oven to 350°F (175°C). Place the flattened dough on a parchment-lined baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. The oven-baked version will be firmer and crispier than the soft, steamed Instant Pot version.
Q: Are these orange almond cookies truly keto-friendly
A: Absolutely. This recipe is specifically designed for a ketogenic diet. By using almond flour, a sugar-free sweetener like Swerve, and other low-carb ingredients, each cookie contains only 3.5g of net carbs, making it a perfect keto-friendly dessert to satisfy your sweet cravings.
Q: Can I use a different nut flour instead of almond flour
A: While almond flour provides the best texture and flavor for this specific recipe, you could experiment with other low-carb nut flours. However, be aware that absorbency and flavor will differ, potentially requiring adjustments to the wet ingredients to achieve the right dough consistency.
