Keto Instantpot Blueberry Muffins

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For best results, consider silicone baking molds for your keto muffins made in the instantpot.

Original recipe credits to Beautyandthefoodie.com

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Keto Instantpot Blueberry Muffins
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Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Mix together the dry ingredients including baking powder, baking soda, swerve, flaxseed meal, salt and coconut flour
  2. Add in the almond milk, eggs, butter and vanilla
  3. Mix Well
  4. Fold in the blueberries
  5. Add 1 cup of water to the instant pot
  6. Press the batter into 6 silicone cupcake liners about 3/4 way full
  7. Place a sheet of tin foil on the steamer wrack to cover and place the muffin cups on top
  8. Cover the muffins with a 2nd sheet of foil
  9. Close lid, Lock, Turn release to sealing
  10. Cook on high pressure for 20 minutes
  11. Release Naturally for around 10-15 minutes
  12. Done! Carefully remove rack and muffins
Recipe Notes

Nutrition Facts
Keto Instantpot Blueberry Muffins
Amount Per Serving
Calories 92 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 67mg 22%
Sodium 243mg 10%
Potassium 24mg 1%
Total Carbohydrates 7g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 4g 8%
Vitamin A 4%
Vitamin C 1%
Calcium 9%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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