(Total Time: 10 MIN| Serves: 3)
1 cup cream cheese
¼ cup coconut oil
5 large eggs whites
5 large egg yolks
1 tsp erythritol
3 tsp raw cocoa powder
½ tsp glucomannan powder
1 tsp vanilla extract
½ tsp lemon zest, freshly grated
¼ tsp nutmeg, ground
Plug in the instant pot and place cream cheese in the stainless steel insert. Press the ‘’Saute’’ button gently stir with a wooden spatula.
Stir in the egg yolks, cocoa, erythritol, coconut oil, and glucomannan powder. Cook for 2-3 minutes, or until all well incorporated. Turn off the pot.
In a large bowl, combine egg whites, vanilla extract, and ground nutmeg. With a hand mixer, beat until foamy.
Spoon the egg whites into the pot and give it a good stir.
Pour the mixture into a serving bowl while still hot. Set aside to cool completely.
Refrigerate for 1 hour and optionally, sprinkle with some raw cocoa before serving.
Per Serving (Calories 554 | Total Fats: 53.1g | Net Carbs: 4.2g | Protein: 16.7g |Fiber: 0.6g)