Creamy Raspberry Mug Cake

(Total Time: 10 MIN| Serves: 3)

Ingredients:
4 large eggs
½ cup cream cheese
½ cup heavy whipping cream
½ cup almond flour
½ tsp baking powder
¼ cup fresh raspberries

Spices:
¼ tsp powdered stevia
¼ tsp vanilla extract

Directions:

  1. In a large mixing bowl, combine eggs, cream cheese, almond flour, and baking powder. With a whisking attachment on, beat until well combined and smooth.
  2. Pour the mixture into oven-safe mugs and set aside.
  3. Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet and place mugs on top.
  4. Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes. Cook on “High” pressure.
  5. Meanwhile, combine heavy whipping cream with powdered stevia and vanilla extract. Beat until combined and set aside.
  6. 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 transfer the mugs to a wire rack using oven mitts.
  7. Top each mug with raspberry cream and serve immediately.
  8. Enjoy!
    Per Serving(Calories 418 | Total Fats 36.5g | Net Carbs: 5.1g | Protein 15.8g |Fiber: 2.7g)