(Total Time: 20 MIN| Serves: 8)
½ cup coconut flour
¼ cup heavy cream
½ cup fresh raspberries
5 egg yolks
¼ cup butter
3 tsp powdered stevia
1 tsp baking powder
1 tsp vanilla extract, sugar-free
¼ cup coconut oil
Combine all dry ingredients except raspberries in a large mixing bowl and mix until combined. Add all wet ingredients and beat until fully combined.
Line a 6-inches springform pan with some parchment paper and pour in the batter. Spread the raspberries on top by tucking them into the batter.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert and place the pan on top.
Securely close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 10 minutes. Cook on high pressure.
When done, press “Cancel” button and perform a quick release of the pressure by turning the valve to the venting position.
Open the pot and let it chill for a while before serving.
Per Serving (Calories 222 | Total Fats 18.3g | Net Carbs: 5.3g | Protein 3.9g |Fiber: 6.5g)