(Total Time: 45 MIN| Serves: 3)
1 cup cream cheese
¼ cup coconut flour
2 tbsp butter
5 large eggs
½ tbsp psyllium husk powder
1 tsp vanilla extract
¼ tsp salt
For the topping:
1 cup whipped cream
½ strawberry extract
½ tsp stevia powder
In a large mixing bowl, combine coconut flour, psyllium husk powder, and salt. Mix well and then gradually add eggs. Beat with an electric mixer for 3 minutes.
Now, add butter, cream cheese, and vanilla extract. Continue to beat until all well combined. Set aside.
Plug in the instant pot and grease the stainless steel insert with some cooking spray. Pour about 1/3 of the mixture in the pot and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 3 minutes. Cook on ‘’High’’ pressure.
When done, perform a quick pressure release and carefully transfer to a large plate. Repeat the process with the remaining mixture.
Now, prepare the topping. Combine all ingredients in a large bowl and mix until well combined. Divide the mixture evenly and top each pancake.
Per Serving (Calories 618 | Total Fats: 156.3g | Net Carbs: 6.7g | Protein: 18.6g |Fiber: 4g)