CHOCOLATE CHIP MINI MUFFINS INSTAPOT

​Ingredients

• 1 cup of filtered water

• 1 cup almond flour (blanched)

• 2 eggs

• ¾ cup chocolate chips (sugar-free)

• 1 tbsp. vanilla extract

•  ½ cup swerve confectioners (or more, to taste)

• 2 tbsps. butter (salted, grass-fed; softened)

• ½ tsp. salt

• ½ tsp. baking soda

Directions: 1. Pour the filtered water into the insert pot of the Instant Pot, and then insert the trivet. Use an electric mixer to combine eggs with, butter, chocolate chips, flour, swerve confectioners, salt, and baking soda. Mix well to combine. Transfer the mixture into a well-greased muffin or egg bites mold that is safe in the Instant Pot.

2. Carefully lower the mold onto the trivet in the pot, using a sling, if desired. Loosely cover with aluminum foil.

3. Tightly secure the lid, ensuring that the pressure release valve is set to “Sealing”. Then press “Manual/Pressure Cook” and adjust the time to 20 minutes cooking on “High Pressure.” 4. Once the pot beeps to signal the end of cooking, leave it for 10 minutes to release the pressure naturally. Then switch the pressure release valve to “Venting” to allow the remaining pressure to disperse.

 5. Unlatch the lid and open the Instant Pot. Remove the pan and wait a few more minutes for the muffins to cool.

 6. Serve and enjoy. Yield:

 7 servings.

Nutritional content per serving: Calories: 204; Fat: 17 g; Net carbs: 4 g; Protein: 3.1 g; Fiber: 1 g; Sugar: 7.4 g.