SERVES: 8
SERVING SIZE: 1 BROWNIE

PREP: 5 MINUTES
PRESSURE: 30 MINUTES
TOTAL: 55 MINUTES

SETTING: PRESSURE COOK
RELEASE: QUICK

CHOCOLATE FUDGE BROWNIES

Dense, rich, and fudgy, these chocolatey brownies are low in carbs and oh-so-simple to make in the Instant Pot. This keto treat is perfect for those chocolate lovers who need their fix!


2 tbsp coconut flour

3 tbsp unsweetened cocoa powder

1 cup erythritol and oligosaccharide blend granular sweetener

14 tsp fine grind sea salt

2 large eggs

13 cup no-sugar-added creamy peanut butter

5 tbsp butter, melted

1 tsp vanilla extract

2oz (55g) unsweetened baking chocolate, melted

14 cup sugar-free, stevia-sweetened chocolate chips

1 tbsp olive oil

1 In a medium bowl, combine the coconut flour, cocoa powder, sweetener, and sea salt. Mix well to combine.

2 In a separate medium bowl, combine the eggs, peanut butter, butter, vanilla extract, and melted baking chocolate. Stir to combine.

3 Add the wet ingredients to the dry ingredients and mix until combined. Add the chocolate chips and fold into the batter.

4 Generously coat the inside of a 6-inch (15.25cm) or 7-inch (17.5cm) cake pan with the olive oil. Line the bottom of the pan with a sheet of parchment paper cut into the shape of the bottom of the pan.

5 Pour the batter into the pan. Using a knife, spread the mixture into an even layer and then tightly cover the pan with a sheet of aluminum foil.

6 Add 1 cup water to the inner pot. Place the cake pan on the steam rack, grasp the steam rack handles, and carefully lower the rack and pan into the pot.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 30 minutes. When the cook time is complete, quick release the pressure.

8 Open the lid and grasp the steam rack handles to carefully lift the rack and pan out of the pot.

9 Tightly cover the pan with aluminum foil and place the brownies in the refrigerator to cool and set for a minimum of 20 minutes.

10 Once the brownies are set, remove from the pan and cut into 8 equal-sized pieces. Serve promptly.

tip If desired, you can substitute 13 cup almond butter or 13 cup sunflower seed butter for the peanut butter.

Nutrition per serving

CALORIES: 300 FAT: 20g NET CARBS: 3g PROTEIN: 25g

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