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Coconut Cookie Bites

Ingredients:

Grass-fed butter (softened)

2 Tablespoons

Eggs

Blanced Almond Flour

1 Cups

Unsweetened Coconut Flakes

3/4 Cups

Swerve, Confectioners

1/2 Cups

Smooth Almond Butter

1/2 Cups

Baking Powder

1/2 Teaspoons

Vanilla Extract

1/2 Teaspoons

Salt

1/2 Teaspoons

Preparation mode:

1. In a large bowl, mix together the butter, eggs, almond flour, coconut, swerve, almond butter, baking powder, vanilla and salt. Combine until ingredients are fully incorporated.

2. Pour 1 cup of filtered water into the inner pot of the Instant Pot, and insert the trivet. Transfer the mixture from the bowl into a well-greased Instant Pot-friendly egg bites pan. Work in batches if needed. I prefer to stack 2 egg bites pan mold on top of each other, separated by Mason Jar lids.

3. Place the dish into 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 for about 20 minutes on high pressure and cook.

4. Once cooked, let the pressure naturally leave the Instant Pot, for about 10 minutes. Next, switch the pressure to Venting.

5. Open the Instant Pot, and remove the dish. Once sufficiently cooled, serve and enjoy!