In a large mixing bowl, combine almond flour, baking powder, minced almonds, salt, cinnamon, and stevia.

Stir with a kitchen spatula until well incorporated.

Add eggs and coconut oil. With a paddle attachment on, beat until all well combined.

Pour the mixture into the oven-safe mugs, about 1/3 of a mug.

Set aside.

Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place the mugs on top.

Cover with lid and adjust the steam release handle. Press the “Manual” button and set the timer for 4 minutes.

Cook on “High” pressure.

When done, release the pressure naturally. Open the pot and let it chill for a while.

Using oven mitts carefully transfer the mugs to a wire rack.

Let it cool completely before serving. Per Serving(Calories 362 | Total Fats 31.9g | Net Carbs: 4.8g | Protein 11.7g |Fiber: 4.6g)