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Pressure Cooker Keto Molten Brownie Cups Recipe
- 2/3 cup sugar-free chocolate chips
- 6 tablespoons salted butter
- 3 large eggs, lightly beaten
- 2/3 cup granular sweetener (I used Swerve)
- 3½ tablespoons almond flour
- 1 teaspoon vanilla extract
Grease four 6-oz (180 ml) ramekins with nonstick coconut oil spray and set aside.
Heat a small saucepan over medium-low heat. Add chocolate chips and butter. Cook, stirring, until melted and well blended.
Remove the pan from the heat and set aside.
In a large mixing bowl, combine beaten eggs, sweetener, almond flour, and vanilla extract. Whisk well.
Pour the melted chocolate mixture into egg mixture and mix well.
Fill each greased ramekin halfway full of chocolate batter.
Pour 1¾ cups (430 ml) water into instant pot, then arrange the steamer rack (trivet).
Place 3 ramekins on top of the trivet, then stack the remaining in the center and on top of 3 ramekins.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 9 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Remove ramekins from the cooker and transfer to a serving plate. Allow to cool for 5 minutes.