Keto Instant Pot Blueberry Muffins

Keto Instant Pot Blueberry Muffins-

Keto Instant Pot Blueberry Muffins are low carb, paleo, and gluten-free muffins bursting with fresh blueberries. 

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Keto Instant Pot Blueberry Muffins are lightly sweet, fluffy muffins that are easily made in the Instant Pot using reusable silicone muffin cup liners.

The perfect accompaniment to your morning coffee or tea. At only two net carbs per muffin, these also make an excellent between meal snack.

Pour water into the inner pot. Place trivet (steam rack) onto the pot. Place aluminum foil on the trivet (steam rack) and place the silicon muffin liner cups with muffin batter on the foil-lined trivet.

Loosely cover the muffins with aluminum foil.

 Keto Instant Pot Blueberry Muffins

Ingredients:

• ⅓ cup coconut flour
• 1 ½  tbsp golden flaxseed meal
• 4 ½ tbsp erythritol sweetener, I used Swerve, (or  use coconut sugar for Paleo)
• 1 tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp sea salt
• ⅓  cup unsweetened almond milk
• 2 large eggs, beaten
• 1 ½ tbsp butter melted
• 1 tsp vanilla extract
• ⅓ cup fresh blueberries

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Directions:

1. In a large mixing bowl combine: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda and sea salt. Mix and break up any clumps and set aside.
2. In a medium-sized mixing bowl combine almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.
3. Add the wet mixture to the dry mixture and mix until clump free. Gently fold in the blueberries. Set aside.
4. Pour 1 cup of water into the inner pot of the Instant Pot.
5. Fill six reusable silicone cupcake baking liners ¾ of the way up with the muffin batter. The batter is thick, and you will need to press the dough down into the cups with your fingers.
6. Place a 10-inch sheet of tin foil on top of the steamer rack. Place the muffin cups on top of the foil-lined rack and fold excess foil up around the sides of the muffins. Using the rack handles,  lower the rack with the muffins into the inner pot of the Instant Pot
7. Place a second sheet of tin foil over the top of the muffins to cover them. Close and lock the lid and turn the pressure release handle to Sealing.
8. Select Pressure Cook (Manual) on High Pressure and set the timer for 20 minutes.
9. Once cooking time is complete, use the Natural Release method for 10 minutes and then Quick Release the remaining pressure.
10. Open the lid and remove tin foil cover. Using the rack handles, lift the rack with muffins out of the pot. Serve.

Nutritional Data: Yield: 6 muffins, Serving Size: 1 muffin, Amount per serving- Cal: 89, Total Carbs: 5g, Net Carbs: 2g, Fiber: 3g, Fat: 6g, Saturated Fat: 3g, Protein: 3g, Sugars:1g. 

*all nutritional data are estimates based on the products I used*

Oven Directions: Bake at 350F for 20 to 30 minutes or until a toothpick comes out of center clean.

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5 from 11 votes

Keto Instant Pot Blueberry Muffins

Keto Instant Pot Blueberry Muffins are low carb, paleo, and gluten-free muffins bursting with fresh blueberries. Grain-free muffins made in the electric pressure cooker.

Course grain free, instant pot, low carb, muffins, paleo

Cuisine Baked Breads, baked goods, instant pot, muffins

Keyword keto instant pot blueberry muffins, paleo instant pot muffins

Prep Time 10 minutes

Cook Time 20 minutes

Pressure Release 10 minutes

Total Time 40 minutes

Servings 6

Calories 89kcal

Author Stacey

Ingredients

• ⅓ cup coconut flour
• 1 ½ tbsp golden flaxseed meal
• 4 ½ tbsp erythritol sweetener I used Swerve, can also use coconut sugar for Paleo option.
• 1 tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp sea salt
• ⅓ cup unsweetened almond milk
• 2 large eggs beaten
• 1 ½ tbsp butter melted
• 1 tsp vanilla extract
• ⅓ cup fresh blueberries

Instructions

• In a large mixing bowl combine: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda and sea salt. Mix and break up any clumps and set aside.
• In a medium-sized mixing bowl combine almond milk, eggs, melted butter, and vanilla extract. Mix thoroughly.
• Add the wet mixture to the dry mixture and mix until clump free. Gently fold in the blueberries. Set aside.
• Pour 1 cup of water into the inner pot of the Instant Pot.
• Fill six reusable silicone cupcake baking liners ¾ of the way up with the muffin batter. The batter is thick, and you will need to press the dough down into the cups with your fingers.
• Place a 10-inch sheet of tin foil on top of the steamer rack. Place the muffin cups on top of the foil-lined rack and fold excess foil up around the sides of the muffins. Using the rack handles, lower the rack with the muffins into the inner pot of the Instant Pot
• Place a second sheet of tin foil over the top of the muffins to cover them. Close and lock the lid and turn the pressure release handle to Sealing.
• Select Pressure Cook (Manual) on High Pressure and set the timer for 20 minutes.
• Once cooking time is complete, use the Natural Release method for 10 minutes and then Quick Release the remaining pressure.
• Open the lid and remove tin foil cover. Using the rack handles, lift the rack with muffins out of the pot. Serve.

Oven Directions:

• Bake at 350F° for 20 to 30 minutes or until a toothpick comes out of center clean.

Notes

*all nutritional data are estimates based on the products I used*

Yield: 6 muffins, Serving Size: 1 muffin, Net Carbs Per Muffin: 2g.

Nutrition

Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 41mg | Fiber: 3g | Sugar: 1g

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