(Total Time: 50 MIN| Serves: 5)
½ cup dark chocolate chips, melted
1 cup heavy cream
¼ cup granulated stevia
¼ tsp xanthan gum
3 egg yolks
½ cup whipped cream
½ tsp rum extract
¼ tsp cinnamon, ground
½ tsp stevia powder
In a mixing bowl, combine egg yolks, granulated stevia, and xathan gum. Using a hand mixer, beat until well incorporated. Add heavy cream, melted chocolate chips, rum extract, cinnamon, and stevia powder. Beat for 1 more minute and then pour into oven-safe ramekins. Wrap the top of each ramekin with aluminum foil and set aside.
Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place ramekins on top. Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 30 minutes. Cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, release the pressure naturally. Open the pot and top with whipped cream and powdered stevia before serving.
Per Serving (Calories 208 | Total Fats: 18.5g | Net Carbs: 9.4g | Protein: 3.2g |Fiber: 0.1g)