Chocolate Chip Muffins (Instant Pot or oven)

Made these earlier in the week, found at Ditch the Carbs

The recipe is for the Instant Pot, and while I have one I don't have silicon muffin thingies to make them in so I tripled recipe and baked in oven.

I've not used coconut flour in baking since it's a bit higher carb and so it was refreshing to have something that wasn't just almond flour. They are delicious! I crumbled one and had it with some keto ice cream. Heaven!

8 carbs each, so easy, and freeze great.

50 g almond meal/flour
25 g coconut flour
2 tbsp cocoa powder
4 tbsp granulated sweetener of choice or more, to taste
1 tsp baking powder
25 g sugar-free chocolate chips
2 eggs
60 ml almond milk can substitute water
1 tsp vanilla
2 tbsp olive oil

- In a bowl mix together all the dry ingredients, except the chocolate chips, with a fork. Use the fork to break up any clumps. Then mix in the wet ingredients and chocolate chips.

-Scoop the batter into 4 silicone muffin liners or small greased ramekins. Tap the muffins to carefully on the counter several times so that the batter will settle to the bottom of the liners.

(the rest is for Instant Pot, 4 muffins. At this point I put my tripled recipe into a regular muffin pan and baked at 350 for 30 min)

-Add 1 cup of water to the Instant Pot liner. Place the muffins on the metal trivet that came with the Instant Pot, then lower the muffins into the Instant Pot.

-Close the lid and turn the pressure valve to sealing. Cook the muffins on high pressure using the "manual" or "pressure cook" button for 25 minutes. When they are done cooking let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure and removing the lid. Let the muffins cool for several minutes and enjoy!