(Total Time: 19 MINS| Serves: 8)
2 pounds baby carrots
1/3 cup butter
2 tbsp. Erythritol
1/2 tsp ground cinnamon
salt, to taste
½ cup water
In the pot of Instant Pot, add all ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 4 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and serve.
Per Serving (Calories 91|Total Fat 5.9g| Net Carbs 1.56g| Protein 0.8g| Fiber 3.4g)