Chocolate Chip Mini Muffins
These delectable chocolate chip mini muffins are an all-time favorite. Simple to make and delicious. Try sprinkling some cinnamon into the mix for a slightly different flavor profile.
Servings Prep Time
7servings 5minutes
Cook Time
Servings Prep Time
7servings 5minutes
Cook Time
  • 1cup blanched almond flour
  • 2 eggs
  • 3/4cup sugar-free chocolate chips
  • 1tablespoon vanilla extract
  • 1/2cup Swerveconfectioners (or more, to taste)
  • 2tbsp salted grass-fed buttersoftened
  • 1/2tsp salt
  • 1/2tsp baking soda
  1. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Using an electric mixer, combine flour, eggs, chocolate chips, vanilla, Swerve, butter, salt, and baking soda. Mix thoroughly. Transfer this mixture into a well-greased Instant Pot–friendly muffin (or egg bites) mold.
  2. Using a sling if desired, place the pan onto 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 to 20 minutes on high pressure and let cook.
  3. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  4. Open the Instant Pot and remove the pan. Let cool, serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per Serving
Calories 204
Total Fat 17.0g
Total Carbohydrate 10g
Dietary Fiber 1g
Total Sugars 7.4g
Protein 3.1g