(Total Time: 20 MIN| Serves: 6)
1 ½ cups of almond flour
1 cup shredded coconut
2 large eggs
¼ cup cream cheese
3 tbsp plain Greek yogurt
¼ cup swerve
2 tbsp cocoa powder, unsweetened
3 tbsp butter
2 tsp baking powder
¼ cup blueberries
1 tsp vanilla extract
In a large mixing bowl, combine together eggs and butter. Beat well on high speed until light and fluffy mixture. Then add swerve, cream cheese, and Greek yogurt. Continue to mix until smooth.
Finally, add almond flour, shredded coconut, and baking powder. Mix well again and fold in blueberries.
Divide the mixture between 6 silicone cups and set aside.
Plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in 1 cup of water and carefully place cups on the trivet.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Set the timer for 10 minutes on the ‘’Manual’’ mode.
Perform a quick pressure release and open the lid. Remove the cups from the pot and cool to a room temperature.
Per Serving (Calories 212 | Total Fats: 18.9g | Net Carbs: 4.2g | Protein: 6g |Fiber: 2.7g)