Summer Berry Cupcakes
Low-carb, sugar-free, gluten-free berry cupcakes made in the Instant Pot.
Nutrition
Ingredients
| 1/2 cup | 120 ml | fresh mixed berries |
| 1/4 cup | 60 ml | coconut flour |
| 1/4 cup | 60 ml | almond flour |
| 3 ounces | 85 g | cream cheese, softened |
| 1/4 cup | 60 ml | double cream |
| 1/4 teaspoon | 1.3 ml | cardamom powder |
| 1/2 teaspoon | 2.5 ml | star anise, ground |
| 1 pinch | salt | |
| 1/3 cup | 80 ml | Swerve, granulated |
| 1 teaspoon | 5 ml | baking powder |
| 4 | eggs | |
| 1/4 cup | 60 ml | coconut oil, softened |
Instructions
Start by adding 1 1/2 cups of water and a metal rack to your Instant Pot. Mix the coconut oil, cream cheese, and double cream in a bowl. Fold in the eggs, one at a time, and continue to mix until everything is well incorporated. In another bowl, thoroughly combine the flour, salt, Swerve, baking powder, cardamom, and anise. Add the cream/egg mixture to this dry mixture. Afterwards, fold in fresh berries and gently stir to combine. Divide the batter between silicone cupcake liners. Cover with a piece of foil. Place the cupcakes on the rack. Secure the lid. Choose "Manual" mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Enjoy!