(Total Time: 30 MIN| Serves: 4)
1 small sweet potato, cubed
½ cup Mascarpone
½ cup almond flour
3 tbsp coconut oil, softened
1 tbsp psyllium husk powder
3 tbsp granulated stevia
¼ cup flaxseed meal
1 tsp vanilla extract
½ tsp cinnamon powder
Plug in the instant pot and add potatoes. Pour in enough water to cover and seal the lid. Set the steam release handle and cook for 3 minutes on the ‘’Manual’’ mode.
When done, perform a quick pressure release and open the lid.
Remove potatoes from the pot and drain. Cool for a while and transfer to a food processor along with the remaining ingredients. Process until smooth.
Now press the ‘’Saute’’ button and grease the inner pot with some oil. Add about ¼ cup of the potato mixture and cook for 3-4 minutes on one side.
Gently turn over and continue to cook for another 2 minutes.
Repeat the process with the remaining mixture.
Optionally, sprinkle with some granulated stevia before serving.
Per Serving (Calories 213 | Total Fats: 18.1g | Net Carbs: 4g | Protein: 5.8g |Fiber: 2.8g)