(Total Time: 25 MIN| Serves: 4)
2 large eggs, separated
1 cup coconut milk, full-fat
¾ cup heavy cream
2 tbsp cocoa powder, unsweetened
3 tbsp brewed espresso
3 tbsp stevia powder
¼ tsp salt
1 tsp vanilla extract
In a small bowl, whisk together eggs, cocoa powder, espresso, stevia powder, vanilla, and salt. Set aside.
Plug in the instant pot and press the ‘’Saute’’ button. Pour in the coconut milk and heavy cream. Give it a good stir and warm up.
Press the ‘’Cancel’’ button and slowly pour the warm milk mixture over the egg mixture, whisking constantly.
Divide the mixture between 4 ramekins and loosely cover with aluminum foil.
Position a trivet at the bottom of your pot and pour in 2 cups of water. Gently place the ramekins on top and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Cook for 15 minutes.
When done, perform a quick pressure release and open the lid. Remove the ramekins and transfer to a wire rack. Cool to a room temperature and then refrigerate for about an hour.
Per Serving (Calories 257 | Total Fats: 25.5g | Net Carbs: 3.5g | Protein: 5.5g |Fiber: 2.1g)