Raspberry Mug Cake

    (Total Time: 15 MIN| Serves: 3)


    1 cup almond flour

    ½ cup fresh raspberries

    1 tbsp. dark chocolate chips, unsweetened

    3 large eggs

    1 tbsp. swerve

    ¼ tsp vanilla extract, sugar-free

    ¼ tsp salt


    Mix together all ingredients in a large mixing bowl. Grease 3 mason jars with some cooking spray and evenly divide the mixture between them.
    Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert and place the jars on top. Cover each jar with aluminum foil and lock the lid.
    Adjust the steam release handle and press the “Manual” button. Set the timer for 10 minutes and cook on high pressure.
    When you hear the cooker’s end signal, press “Cancel” button and turn off the pot. Perform a quick release of the pressure by turning the valve to a venting position.
    Remove the jars from the pot and let it chill to a room temperature before serving.

    Per Serving (Calories 151 | Total Fats 10.2g | Net Carbs: 4.4g | Protein 8.7g |Fiber: 2.3g)