Vanilla Cream

    (Total Time: 25 MIN| Serves: 4)


    8 large eggs

    ¾ cup unsweetened almond milk

    1 ½ cup heavy cream

    1 tsp vanilla extract

    1 vanilla bean

    4 tbsp. swerve


    Cut the vanilla bean lengthwise and scrape out the seeds. Place in a mixing bowl along with the remaining ingredients.
    With a whisking attachment on, beat the mixture for 2 minutes on high speed and transfer into 4 ramekins. Tightly wrap with aluminum foil and set aside.
    Plug in your instant pot and pour in 2 cups of water. Set the trivet at the bottom of the stainless steel insert and carefully place the ramekins on top.
    Seal the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ button and set the timer for 15 minutes.
    When done, perform a quick release by moving the pressure valve to the ‘Venting’ position.
    Open the lid and carefully remove the ramekins from your instant pot.
    Cool to a room temperature without removing the aluminum foil.
    Transfer to the fridge and cool completely before serving.

    Per Serving (Calories 309 | Total Fats 27.3g | Net Carbs: 2.3g | Protein 13.7g |Fiber: 0.2g)