The Easiest Low-Carb Muffins You’ll Ever Make!
Craving a sweet treat that won’t derail your health goals? Look no further! These Instant Pot Raspberry Muffins are a game-changer. They’re incredibly moist, bursting with tart raspberries, and made with almond flour for a perfect low-carb, gluten-free delight. The best part? Your pressure cooker does all the work, steaming them to fluffy perfection. Topped with a dreamy chocolate-cinnamon butter, they’re an irresistible breakfast or dessert you can feel good about.
Ingredients
• For the Muffins:
• 1 cup / 125g fresh raspberries
• 1 cup / 96g almond flour
• ¼ cup / 48g granulated stevia
• ¼ cup / 60ml whole milk
• 1 tsp / 4g baking powder
• ¼ cup / 56g coconut butter, melted
• 2 large eggs
• 1 tsp / 5ml vanilla extract
• ¼ tsp / 1.5g saltFor the Topping:
• ¼ cup / 57g butter
• ¼ cup / 43g dark chocolate chips, melted
• ¼ tsp / 0.5g ground cinnamon
Instructions
1. Directions1. Prepare Dry : In a large mixing bowl, whisk together the almond flour, stevia, baking powder, and salt. Set aside.2. Mix Wet : In a separate bowl, use a hand mixer to beat the eggs, milk, and vanilla extract until light and fluffy.3. Combine & Fold: Pour the wet into the dry and mix until just combined, forming a thick batter. Gently fold in the fresh raspberries with a spatula, being careful not to crush them.4. Fill Molds: Evenly distribute the batter into silicone muffin molds.5. Set Up Instant Pot: Pour 1 cup of water into the inner pot of your Instant Pot. Place the trivet inside and arrange the filled muffin molds on top.6. Pressure Cook: Secure the lid and set the steam release handle to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 30 minutes on High pressure.7. Make the Topping: While the muffins cook, combine the butter, melted dark chocolate chips, and ground cinnamon in a bowl. Beat with a mixer until the mixture is creamy and well combined.8. Release Pressure: When the cooking cycle ends, perform a quick pressure release by carefully moving the steam release handle to “Venting”.9. Cool Muffins: Once the pin drops, open the lid. Carefully lift the molds out and transfer the muffins to a wire rack to cool completely.10. Frost & Chill: Once cooled, use a piping bag or a knife to swirl the chocolate topping over each muffin. Refrigerate for at least 15 minutes to allow the topping to set before serving.
Nutritional Information
• Per Serving (1 muffin):Calories: 193Total Fats: 14.7gNet Carbs: 4.2gProtein: 7.1gFiber: 4.4g
Pro Tips
• For the fluffiest muffins, ensure your eggs and milk are at room temperature before mixing. This helps them incorporate better into the batter.
• Don’t overmix the batter after adding the raspberries! Gently fold them in just until distributed to prevent streaks and keep the muffins tender.
• No silicone molds? You can use a 7-inch cake pan or other oven-safe ramekins placed on the trivet. You may need to adjust the cooking time slightly.
• Store leftover muffins in an airtight container in the refrigerator for up to 4 days. The topping will firm up, so let them sit at room temperature for a few minutes before enjoying.
FAQ
Q: Are these raspberry muffins keto-friendly
A: Yes, these muffins are perfect for a keto diet. Each serving contains only 4.2g of net carbs, thanks to the use of almond flour and stevia.
Q: Can I make these muffins without an Instant Pot
A: This recipe is specifically designed to be steamed in a pressure cooker for a uniquely moist and fluffy texture. Baking them in a conventional oven would require different timing and temperature and will produce a different result.
Q: How should I store leftover low-carb muffins
A: Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. The chocolate topping will harden, so allow them to sit at room temperature for a few minutes before enjoying.
Q: Can I use frozen raspberries instead of fresh
A: Yes, you can use frozen raspberries. Do not thaw them before folding them into the batter to prevent them from bleeding color and making the batter too wet.
