Chia Rum Pancakes
(Total Time: 10 MIN| Serves: 3)
2 tbsp almond flour
4 large eggs, beaten
4 oz cream cheese, softened
1 tbsp erythritol
2 tbsp chia seeds
2 tbsp shredded coconut, unsweetened
1 tbsp butter, melted
¼ tsp salt
¼ tsp powdered stevia
1 tsp rum extract
- In a large mixing bowl, combine all ingredients except coconut. Mix until smooth and creamy.
- Plug in your instant pot and grease the stainless steel insert with melted butter. Pour about 1/3 of the mixture in the pot and close the lid. Adjust the steam release handle and press the “Manual” button. Set the timer for 2 minutes and cook on “High” pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure and open the pot. With a large kitchen spatula, remove the pancake from the pot. Repeat the process with the remaining batter.
- Sprinkle the pancakes with shredded coconut and serve immediately.
Per Serving(Calories 350 | Total Fats 29.9g | Net Carbs: 8g | Protein 14g |Fiber: 4g)