Name: Chocolate Chip Mini Muffins
Prep time: 5 min
Cook time: 20 min
Yield: 7 servings
Cuisine: Modern
Ingredients: 1 cup blanched almond flour; 2 eggs; 3/4 cup sugar-free chocolate chips; 1 tablespoon vanilla extract; 1/2 cup Swerve (confectioners (or more, to taste)); 2 tbsp salted grass-fed butter (softened); 1/2 tsp salt; 1/2 tsp baking soda

Chocolate Chip Mini Muffins

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

These delectable chocolate chip mini muffins are an all-time favorite. Simple to make and delicious. Try sprinkling some cinnamon into the mix for a slightly different flavor profile.

Course

Breakfast

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast, Kid-Friendly

Duration

15-30 min

Diet	Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Butter, Chocolate Chips, Confectionery Sugar

Prep Time

5 minutes

Cook Time

20 minutes

Servings

7 servings

Ingredients

1 cup blanched almond flour
2 eggs
3/4 cup sugar-free chocolate chips
1 tablespoon vanilla extract
1/2 cup Swerve confectioners (or more, to taste)
2 tbsp salted grass-fed butter softened
1/2 tsp salt
1/2 tsp baking soda

Course

Breakfast

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast, Kid-Friendly

Duration

15-30 min

Diet	Gluten Free, Keto, Low Carb

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Butter, Chocolate Chips, Confectionery Sugar

Prep Time

5 minutes

Cook Time

20 minutes

Servings

7 servings

Ingredients

1 cup blanched almond flour
2 eggs
3/4 cup sugar-free chocolate chips
1 tablespoon vanilla extract
1/2 cup Swerve confectioners (or more, to taste)
2 tbsp salted grass-fed butter softened
1/2 tsp salt
1/2 tsp baking soda

Instructions

Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Using an electric mixer, combine flour, eggs, chocolate chips, vanilla, Swerve, butter, salt, and baking soda. Mix thoroughly. Transfer this mixture into a well-greased Instant Pot–friendly muffin (or egg bites) mold.
Using a sling if desired, place the pan onto the trivet and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 20 minutes on high pressure and let cook.
Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
Open the Instant Pot and remove the pan. Let cool, serve, and enjoy!

Recipe Notes

Nutrition Facts
Amount per Serving
Calories 204
Total Fat 17.0g
Total Carbohydrate 10g
Dietary Fiber 1g
Total Sugars 7.4g
Protein 3.1g

The Essential Keto Instant Pot Cookbook by Casey Thaler

CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives. Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space. A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson's specialty food company Primal Nutrition, Inc., in November 2018.