KETO INSTANT POT RECIPE: Fudgy Brownie Bites with Berries and Pecans

I like to use silicone egg bite molds to make these individual brownies, which are just the thing when you need something chocolatey, STAT. Once you get used to making the batter, these brownies can be customized in endless ways—one of my favorite variations is to add ¼ cup toasted unsweetened shredded coconut and ¼ cup canned coconut milk to the batter in place of the berries and nuts. I recommend doubling the recipe and stashing half a dozen of these bites in the freezer for emergency chocolate cravings!

You’ll need silicone egg bite molds for this recipe, this is the one that I have!

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Serves: 6

Active prep time: 10 minutes

Cook time: 7 minutes

INGREDIENTS

  • 3∕₄ cup sliced strawberries, divided

  • 3∕₄ cup sliced blackberries, divided

  • 4 tablespoons butter or ghee, at room temperature

  • 2 ounces cream cheese, at room temperature

  • 2∕₃ cup almond flour

  • 1∕₂ cup unsweetened cocoa powder

  • 1∕₂ teaspoon baking powder

  • 1∕₄ teaspoon fine Himalayan pink salt

  • 1 large egg, lightly beaten

  • 1 teaspoon vanilla extract

  • 2 tablespoons finely chopped pecans

  • 1 teaspoon grated orange zest

DIRECTIONS

1. In a small bowl, combine 1∕4 cup each of the strawberries and blackberries and mash with a fork. Set aside.

2. In a medium bowl, with an electric mixer, combine the butter, cream cheese, almond flour, cocoa powder, baking powder, pink salt, egg, and vanilla. Add the mashed berries and their juice. Mix on medium speed until well combined. Stir in the pecans.

3. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Press the brownie batter into 6 cups of a silicone egg bite mold and place the mold on the trivet. Cover the mold with a paper towel and then foil.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the trivet and egg mold from the pot. Uncover and invert the mold onto a wire rack.

5. While the brownies are cooling, in a small bowl, combine the remaining 1∕₂ cup each strawberries and blackberries. Serve the fruit with the brownie bites, sprinkled with the orange zest.

Per serving: Calories: 234 • Total Fat: 21 g • Protein: 6 g • Total Carbs: 11 g • Fiber: 5 g • Erythritol: 0 g • Net Carbs: 6 g

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Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischInstant Pot, Dessert