¼ cup unsweetened almond milk
2 large eggs
½ teaspoon vanilla extract 1½ cups almond flour
¼ cup Erythritol
1 teaspoon baking powder
¼ teaspoon ground cinnamon 1/8 teaspoon salt
½ cup fresh cranberries
¼ cup walnuts, chopped
Grease 12 muffin molds. Set aside.
In a suitable-sized bowl, mix the flour, and white sugar.
In another large bowl, mix well the remaining ingredients except for cranberries.
Add the prepared flour mixture then mix until just combined. Fold in the cranberries.
Place the mixture into the prepared muffin molds.
Arrange the muffin molds in the Air Fryer basket inside the Instant Pot.
Put on the Instant Air Fryer lid and cook on Bake mode for 12 minutes at 320 degrees F.
Place the muffin molds onto a wire rack to cool for about 10 minutes.
Carefully, invert the muffins onto the wire rack to completely cool before serving.
Serves: 6 Prep Time: 15 mins Cooking Time: 12 mins Calories: 250 Protein: 3g Carbs: 33.4g Fat: