Fluffy Berry Cupcakes

Preparation Time: 30 minutes
Servings 6

Nutrition Value: 238 Calories; 21.6g Fat; 4.1g Carbs; 7.5g Protein; 2.2g Sugars



Ingredients



1/4 cup coconut oil, softened

3 ounces cream cheese, softened

1/4 cup double cream

4 eggs

1/4 cup coconut flour

1/4 cup almond flour

A pinch of salt

1/3 cup Swerve, granulated

1 teaspoon baking powder

1/4 teaspoon cardamom powder

1/2 teaspoon star anise, ground

1/2 cup fresh mixed berries

Directions



Start by adding 1 ½ cups of water and a metal rack to your Instant Pot.

Mix 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!