Directions
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, cocoa powder, sweetener, and baking soda until well combined.
Add the room temperature eggs one at a time, beating well after each addition using a stand mixer with a dough hook or a hand mixer.
Mix in the almond butter until a smooth, thick dough forms.
Lightly wet your hands to prevent sticking and divide the dough into 6 equal portions.
Roll each portion into a ball and then gently press it down to form a bun about 1-inch thick.
Pour 1 cup (240 ml) of water into your Instant Pot and place the trivet inside.
Line a small, oven-safe pan (that fits inside your pot) with parchment paper and arrange the buns inside, leaving a little space between them.
Loosely cover the pan with aluminum foil to prevent condensation from dripping onto the buns. Carefully lower the pan onto the trivet in the Instant Pot.
Secure the lid, set the steam release valve to the 'Sealing' position, and cook on high pressure by pressing the 'Manual' or 'Pressure Cook' button.
Set the timer for 30 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
Afterward, carefully move the valve to the 'Venting' position to release any remaining steam.
Open the lid and carefully lift the pan out.
Let the buns cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
