These Keto Instant Pot Molten Brownie Cups are low-carb, grain-free, gluten-free, super fudgy, and insanely good! These can also be baked in the oven.
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Moist and fudgy brownies with a warm, creamy, soft molten fudge center, these keto brownie cups are so rich and decadent and very simple to make in the Instant Pot.
If you don't have an Instant Pot, you can also make these in the oven. Place the ramekins on a baking sheet and bake at 425 F for 14 to 15 minutes or until the center part looks underdone.
My son was amazed that these are low-carb and sugar-free. He said it was the best low-carb chocolate brownie I've made. He just loved the creamy chocolate center.
Even the hubby loved these, and he usually crinkles his nose at most low-carb desserts.
PinThe ramekins can be stacked to fit in the Instant Pot on the trivet.
The center should be slightly underdone for a creamy molten center
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Keto Instant Pot Molten Brownie Cups
Ingredients-
- ⅔ cup sugar-free chocolate chips or paleo-friendly chocolate chips
- 6 tablespoon salted butter
- 3 eggs
- ⅔ cup Low-carb granular sweetener
- 3 ½ tablespoon almond flour
- 1 teaspoon vanilla extract
Directions-
- Spray four 6-ounce ramekins with non-stick coconut oil spray and set
- On the stovetop in a small saucepan over medium-low heat, add sugar-free chocolate chips and butter. Stir and heat until melted and blended. Remove from heat and set aside.
- In a large bowl combine: eggs, sweetener of choice, almond flour, and vanilla extract. Whisk to mix thoroughly.
- Pour the melted chocolate mixture into the egg and flour mixture and whisk to combine thoroughly.
- Fill each ramekin halfway full with the brownie batter.
- Add 1 ¾ cup water to the inner pot of the Instant Pot and place the steamer rack (trivet) into the inner pot.
- Place three of the ramekins on top of the rack and stack the other ramekin in the center and on top of the three bottom ramekins * see photo above
- Close and lock the lid. Flip the pressure release handle to the Sealing position. Select the Pressure Cook (Manual) on High-Pressure setting and use the + or - buttons to set the cooking time for 9 minutes.
- Once the cooking time is complete, carefully (using oven mitts or a wooden spoon to flip the steam release handle to Venting and keeping face & hands away from steam) use the Quick release method to release all the pressure.
- Once the all the steam has released and pin drops, open the lid and Carefully using oven mitts remove the ramekins from the pot.
- Let cakes cool for 5 to 7 minutes, and serve warm. Garnish with sugar-free whipped cream if desired.
Oven Directions (if you don't have an Instant Pot)-
- Follow steps 1 through 5 above.
- Place the ramekins on a baking sheet and bake at 425 F for 14 to 15 minutes or until just the center part looks underdone.
Nutritional Data (for keto version): Yield: 4 servings, Serving Size: 1 brownie cup, Amounts per serving- Cal: 425, Carbs: 11g, Net Carbs: 8g, Fiber: 3g, Fat: 36g, Saturated fat: 20g, Protein: 9g, Sugars: 1g
*All nutritional data are estimates based on the products I used*
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Keto Instant Pot Molten Brownie Cups
Ingredients
- ⅔ cup sugar-free chocolate chips or paleo friendly chips
- 6 tablespoon salted butter
- 3 eggs
- ⅔ cup low carb granular sweetener or coconut sugar for paleo
- 3 ½ tablespoon almond flour
- 1 teaspoon vanilla extract
Instructions
- Spray four 6-ounce ramekins with non-stick coconut oil spray and set
- On the stovetop in a small saucepan over medium-low heat, add sugar-free chocolate chips and butter. Stir and heat until melted and blended. Remove from heat and set aside.
- In a large bowl combine: eggs, sweetener of choice, almond flour, and vanilla extract. Whisk to mix thoroughly.
- Pour the melted chocolate mixture into the egg and flour mixture and whisk to combine thoroughly.
- Fill each ramekin halfway full with the brownie batter.
- Add 1 ¾ cup water to the inner pot of the Instant Pot and place the steamer rack (trivet) into the inner pot.
- Place three of the ramekins on top of the rack and stack the other ramekin in the center and on top of the three bottom ramekins * see photo above
- Close and lock the lid. Flip the pressure release handle to the Sealing position. Select the Pressure Cook (Manual) on High-Pressure setting and use the + or - buttons to set the cooking time for 9 minutes.
- Once the cooking time is complete, carefully (using oven mitts or a wooden spoon to flip the steam release handle to Venting and keeping face & hands away from steam) use the Quick release method to release all the pressure.
- Once the all the steam has released and pin drops, open the lid and Carefully using oven mitts remove the ramekins from the pot.
- Let cakes cool for 5 to 7 minutes, and serve warm. Garnish with sugar-free whipped cream if desired.
Alternate Oven Baking Directions
- Follow steps 1 through 5 above, and then place ramekins on a baking sheet and bake at 425 F for 14 to 15 minutes or until just the center part looks underdone.
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Notes
Nutrition
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Neva says
I tried this recipe tonight in my Instant Pot. The Molten Brownie was absolutely delicious. I topped it with a tablespoon of fresh whipped cream and a strawberry and 4 blueberries.
Stacey says
Thank you, Neva, for trying the recipe and for your kind words & tips 🙂
Mary Ann says
Absolutely delicious!
Stacey says
Thank you so much, Mary Ann, for your kind review 🙂
Rose Rodriguez says
Can we use any kind of sweetener
Stacey says
I would stick to either an erythritol blend sweetener or monkfruit blend sweetener unless you're not counting carbs then you could use a traditional sweetener
Tianna says
Idk if I missed something but it says servings is 4 in nutritional info but you made 6 ramekins.
These are outstanding though!!!! 😋 made them twice and second time did mini muffin ones in the oven for 10 minutes. Both ways are Devine.
Stacey says
Tianna, I only had small ramekins the first time I made them & the next time I make them with medium-sized ramekins and I could only get 4 and it worked out better with 4.
Amanda says
Can I use coconut flour instead of almond flour?
Stacey says
I have not tried it with coconut flour yet.
MEREDITH BERGIN says
I LOVE those ramekins! Would you tell us the brand prettu please?
Stacey says
Thank you, Meredith, I bought those ramekins at Marshalls. They don't seem to have a brand name on them
Jordan says
How well do they keep in the fridge and for how long? Could you freeze after removing from the ramekin and microwave to reheat?!
Stacey says
They will keep in the fridge for 5 to 6 days. I'm not sure about freezing and reheating as that may overcook them.
Jordan says
Dang-it I didn’t see this until I ate 3 of them! Hahaha 😂🤣🤦🏼♀️🤦🏼♀️ Thought I would put last one in the fridge to see how it would be later. These came out amazing! Used Monkfruit sweetener.
Stacey says
Thank you, Jordan, lol.
Stacey says
Can this be done in the microwave?
Stacey says
Hi Stacey, I have not tried in a microwave, and I'm not sure if it would work. But I love that idea 🙂
Kelly @ A Girl Worth Saving says
WHAAT???? OMG your brownie cups look amazing and they are dairy-free too! Yes! I'm making this for a treat asap.
Stacey says
Thank you, Kelly. Not completely Dairy free, it has butter in it.
ChihYu says
Can never say no to brownie cups especially made in Instant Pot !
Stacey says
Neither can I, ChihYu 😉
Emily @ Recipes to Nourish says
Oh yum!!! I could really go for this right now. I am craving chocolate big time and this looks perfect.
Stacey says
Thank you, Emily 🙂
Cristina Curp says
I love a good brownie! These looks so easy and delish!
Tessa Simpson says
SOLD! I am a sucker for quick instant mug cakes likes this! Almost a bit too easy!! Looks scrumptious!
Stacey says
Thank you, Tessa
Jean says
Yum! I still have yet to make desserts in the Instant Pot, and I need to. These look easy enough to try out and I love how decadent they look!
Stacey says
Not all desserts work out in the Instant Pot, but some are even better in it!