(Total Time: 15 MIN| Serves: 6)
1 ½ cup whipping cream
5 large egg yolks, beaten
1 tbsp pecans, minced
¼ cup erythritol
½ cup whole milk
½ cup coconut cream
½ tsp salt
2 tsp cherry extract
Combine whipping cream, egg yolks, erytthritol, milk, salt, and coconut cream in a medium-sized saucepan over a medium-high heat. Stir well and heat up without boiling. Remove from the heat and pour the mixture into oven-safe ramekins. Sprinkle with minced pecans and wrap each ramekin with aluminum foil. Set aside.
Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet on the bottom and place the ramekins on top.
Securely lock the lid and adjust the steam release handle by moving the valve to the ‘’Sealing’’ position. Set the timer for 7 minutes on ‘’Manual’’ mode.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Transfer the ramekins to a wire rack and let it cool completely.
Refrigerate for at least an hour before serving.
Per Serving (Calories 223 | Total Fats: 21.8g | Net Carbs: 13.2g | Protein: 4.5g |Fiber: 0.9g)