Coconut Cherry Pancakes

(Total Time: 20 MIN| Serves: 3)

Ingredients:
1 cup almond flour
1 tsp baking powder
½ cup cream cheese, softened
3 large eggs, beaten
2 tbsp coconut milk
1 tbsp coconut butter, melted

Spices:
1 tsp powdered stevia
1 tsp cherry extract
¼ tsp nutmeg, ground

Directions:

  1. In a large mixing bowl, combine coconut flour, baking powder, stevia, and nutmeg. Stir well using a kitchen spatula. Now, add eggs, cream cheese, coconut milk, nutmeg and cherry extract. With a whisking attachment on, beat until smooth and creamy.
  2. Plug in your instant pot and grease the stainless steel insert with coconut butter. Pour about 1/3 of the mixture and securely lock the lid. Adjust the steam release handle and press the “Manual” button. Set the timer for 5 minutes and cook on “High” pressure.
  3. When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the “Venting” position. Open the pot and repeat the process with the remaining batter.
  4. Top with some plain yogurt and sprinkle with some shredded coconut
  5. Serve immediately.
    Per Serving(Calories 350 | Total Fats 31.3g | Net Carbs: 4.2g | Protein 12.1g |Fiber: 3g)