(Total Time: 30 MIN| Serves: 8)
½ cup butter, softened
1 ½ cup almond flour
½ cup swerve
2 tsp vanilla extract, divided in half
1 ½ tsp baking powder
1 cup cream cheese
¼ cup whipping cream
3 tbsp. powdered erythritol
In a large bowl, combine together almond flour and swerve. Add softened eggs, butter, and one teaspoon of vanilla extract. Using a hand mixer beat well on high speed until completely incorporated. Transfer the mixture to 8 silicon muffin cups and set aside.
Plug in your instant pot and set the trivet at the bottom of the stainless steel insert. Pour in one cup of water and gently place the muffin cups on top. Cover loosely with some aluminum foil and seal the lid.
Set the steam release handle to the ‘Sealing’ position and press the ‘Manual’ button. Set the timer for 15 minutes.
When done, perform a quick release by moving the pressure valve to the ‘Venting’ position and open the lid. Carefully remove the cups and transfer to a wire rack to cool.
Meanwhile, combine the remaining ingredients in a large mixing bowl. Beat well on high speed until light and fluffy. Top each cupcake with this mixture and refrigerate for 30 minutes before serving.
Per Serving (Calories 262 | Total Fats 25.8g | Net Carbs: 9.4g | Protein 5.5g |Fiber: 0.6g)