Shrimp Casserole

(Total Time: 30 MIN| Serves: 5)

7 oz shrimps, cleaned
6 large eggs, separated
1 ½ cup almond flour
2 tbsp cream cheese
¼ cup sun-dried tomatoes
4 tbsp butter, melted
3 tsp baking powder

2 tsp pink Himalayan salt
1 tsp dried thyme
½ tsp garlic powder


  1. Rinse the shrimps and drain in a large sieve. Set aside.
  2. Separate egg whites from yolks and place egg whites in a large mixing bowl along with the cream cheese. Beat for 1 minute or until light and foamy.
  3. Now add egg yolks and baking powder. Continue to beat for another minute. Finally, add the remaining ingredients and mix until fully incorporated.
  4. Line a small loaf pan with some parchment paper and pour the mixture in it. Loosely cover with aluminum foil and set aside.
  5. Plug in the instant pot and set the trivet. Pour in one cup of water and place the loaf pan on top.
  6. Seal the lid and press the ‘’Manual’’ button. Set the steam release handle to the ‘’Sealing’’ position.
  7. Cook for 15 minutes on high pressure.
  8. When done, perform a quick pressure release and carefully open the lid. Remove the pan from the pot and chill for a while.
  9. Slice into 15 slices and serve.
    Per Serving(Calories 283| Total Fats 21.3g | Net Carbs: 3.6g | Protein: 18.9g |Fiber: 1.1g)