Instant Pot Keto Blueberry Muffin

Instant Pot Keto Blueberry Muffin


  • ⅓ cup coconut flour
  • 1 ½ tablespoon golden flaxseed meal
  • 4 ½ tablespoon erythritol sweetener I used Swerve
  • 2 large eggs beaten
  • 1 ½ tablespoon butter melted
  • 1 tsp vanilla extract
  • ⅓ cup fresh blueberries
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ⅓ cup unsweetened almond milk


  • In a large glass bowl add and mix the following ingredients: coconut flour, flaxseed meal, erythritol sweetener, baking powder, baking soda, and sea salt
  • In a separate medium-sized bowl add almond milk, eggs, melted butter, and vanilla extract. Blend the ingredients completely.
  • Add both the mixtures and mix until clump-free. Mildly fold in the blueberries and keep it aside.
  • Add 1 cup of water to the interior part of the Instant Pot
  • Take six reusable silicone cupcake baking liners and fill them with 3/4 of the way up with the muffin mixture. Use your thumb and press the thick dough inside the cups.
  • On top of the steamer rack, put a 10-inch sheet of tin foil. Arrange the muffin cups evenly on the foil-lined rack and fold the excess foil around the sides of the muffins. Use the rack handles to put them inside the instant pot.
  • Cover and close the top of the muffins using another sheet of tin foil. Close and seal the lid and set the pressure release handle to sealing mode.
  • Set the pressure cook on a high-pressure manual and set the timer for 20 mins.
  • After the cooking time is finished, put it on natural release mode for 10 minutes and then Quick Release the remaining pressure.
  • Now, open the lid and slowly remove the tin foil cover. Use the rack handles and gently lift the rack of muffins out.
  • Serve hot.

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