Keto Instant Pot Molten Brownie Cups

Keto Instant Pot Molten Brownie Cups

Keto Instant Pot Molten Brownie Cups are low carb, grain free, gluten free, super fudgy and insanely good!Course: and low carb, brownie, instant pot, keto.
Prep Time 6 mins Cook Time 9 mins Total Time 15 mins
Servings: Calories: 425 kcalAuthor: Stacey


  • ⅔ cup sugar-free chocolate chips or paleo friendly chips I used Lilly’s baking chips
  • 6 tbsp salted butter
  • 3 eggs
  • ⅔ cup Swerve granular sweetener
  • 3 ½ tbsp almond flour
  • 1 tsp vanilla extract


  1. Spray four 6-ounce ramekins with non-stick coconut oil spray and set
  2. 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.
  3. In a large bowl combine: eggs, Swerve sweetener, almond flour, and vanilla extract. Whisk to mix thoroughly.
  4. Pour the melted chocolate mixture into the egg and flour mixture and whisk to combine thoroughly.
  5. Fill each ramekin halfway full with the brownie batter.
  6. Add 1 ¾  cup water to the inner pot of the Instant Pot and place the steamer rack (trivet) into the inner pot.
  7. 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
  8. 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.
  9. 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.
  10. Once the all the steam has released and pin drops, open the lid and Carefully using oven mitts remove the ramekins from the pot.
  11. Let cakes cool for 5 to 7 minutes, and serve warm. Garnish with sugar-free whipped cream if desired.

Alternate Oven Baking Directions

  1.  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.

Recipe Notes

Nutritional data for keto version:

*All nutritional data are estimates based on the products I used*-

Yield: 4 brownie cups, Serving Size: 1 brownie cup, Net Carbs per Serving: 8g

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

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