Description
Delicious and easy Keto Instant Pot Muffins that are perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, combine the applesauce, eggs, melted coconut oil, and vanilla extract.
- Mix the dry ingredients into the wet ingredients until well combined.
- Pour the batter into silicone muffin molds.
- Add water to the Instant Pot and place the trivet inside.
- Place the muffins on the trivet and seal the lid.
- Set to cook on high pressure for 10 minutes, then quick release the pressure.
- Allow muffins to cool before removing from molds.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- Can be frozen for up to 3 months; just reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Baked Goods
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg