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Chocolate Chip Mini Muffins

Ingredients:

Blanched Almond Flour

1 Cups

Eggs

Sugar free chocolate chips

3/4 Cups

Vanilla Extract

1 Tablespoons

Swerve

1/2 Cups

Salted grass-fed butter

2 Tablespoons

Salt

1/2 Teaspoons

Baking Soda

1/4 Teaspoons

Preparation mode:

1. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert trivet. Using an electric mixer, combine flour, eggs, chocolate chips, vanilla, swerve, butter, salt and baking soda. Mix thoroughly.

2. Transfer this mixture to a well-greased Instant-Pot-friendly muffin (or egg bites) mold.

3. Using a sling if desired, place the pan onto the trivet and cover loosely with aluminum foil. Close the lid, set the pressure to Sealing, and select Manual/Pressure cook.

4. Set the Instant Pot to 20 minutes on high pressure and let cook.

5. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, the carefully switch the pressure release to Venting.

6. Open the Instant Pot and remove the pan. Let cool, serve and enjoy!