(Total Time: 15 MIN| Serves: 5)
¾ cup whipped cream
¾ cup almond milk, unsweetened
4 egg whites
3 tsp powdered stevia
1 tsp cherry extract, sugar-free
¼ tsp xanthan gum
In a large mixing bowl, combine heavy cream, almond milk, and egg whites. Beat well on high, for 3 minutes. Pour the mixture into 5 ramekins.
Plug in your instant pot and pour 2 cups of water into the stainless steel insert. Position a trivet at the bottom and place the ramekins on top. Securely lock the lid and adjust the steam release handle. Press “Manual” button and set the timer for 3 minutes. Cook on high pressure.
When you hear the cooker’s end signal, press “Cancel” button and release the pressure naturally.
Open the pot and chill the pudding to a room temperature. Refrigerate for 1 hour before serving.
Per Serving (Calories 153 | Total Fats 14.2g | Net Carbs: 2g | Protein 4.5g |Fiber: 5.8g)