½ cup chocolate, roughly chopped 1/3 cup butter

5 tablespoons sugar

1 egg, beaten

1 teaspoon vanilla extract Pinch of salt

5 tablespoons self-rising flour ¼ cup walnuts, chopped


In a blender, add the almond milk, eggs, and vanilla extract and pulse for about 30 seconds.
Add the almond flour, Erythritol, baking powder, cinnamon, and salt and pulse for about 45 seconds until well blended.
Transfer the mixture into a bowl.
Gently, fold in half of the cranberries and walnuts.
Place the mixture into 8 silicone muffin cups and top each with remaining cranberries.
Arrange the muffin cups in the Air Fryer basket inside the Instant Pot.
Put on the Instant Air Fryer lid and cook on Bake mode for 15 minutes at 325 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 minsCooking Time: 15 mins Calories: 407 35.9g Protein: 6g Fat: 27.4g Carbs: