Blackberry Cobbler

(Total Time: 40 MIN| Serves: 2)

2 tbsp. Heavy Cream
¼ cup Coconut Flour
2 tbsp. Coconut Oil
2 tsp Lemon Juice
10 drops of Liquid Stevia
5 Egg Yolks
¼ tsp Baking Powder
¼ cup Blackberries
2 tbsp. Erythritol
½ tsp Lemon Zest
Pinch of Sea Salt
1 ½ cups Water


  1. Pour the water into the Instant Pot and lower the trivet.
  2. Whisk together the yolks, coconut oil, butter, stevia, lemon juice, heavy cream, erythritol, and salt.
  3. Stir in the wet ingredients, gradually, until smooth.
  4. Divide the mixture between 2 greased ramekins.
  5. Push the blackberries into the batter.
  6. Place the ramekins inside the IP.
  7. Cook on HIGH for 10 minutes.
  8. Release the pressure quickly.
  9. Serve and enjoy!

Per Serving (Calories 459| Total Fats 44g | Net Carbs: 4.9g | Protein 9g |Fiber: 5.7g)