(Total Time: 45 MIN| Serves: 6)
For the base:
6 eggs, separated
1 ½ cup swerve
1 ½ cups of almond flour
3 tbsp butter, unsalted
2 tsp baking powder
¼ tsp salt
For the topping:
5 egg yolks
1 ½ cup swerve or stevia crystal
¼ cup black coffee, unsweetened
2 butter sticks, unsalted
Place egg whites in a large mixing bowl and beat on medium speed until light and fluffy. Add swerve, almond glour, melted butter, baking powder, and salt. Beat well on medium-high speed until completely incporporated.
Line a small cake pan with some parchment paper and add the batter. Tightly wrap with aluminum foil and set aside.
Plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in some water and add the cake pan.
Securely seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan from the pot and set aside to cool.
Now place a steam basket in the stainless steel insert and pour in some more water. Set aside.
In a large mixing bowl, combine together the filling ingredients. With a whisking attachment on, beat well on medium-high speed for 2-3 minutes.
Pour the mixture into an oven-safe bowl and wrap with aluminum foil. Place the bowl in the steam basket and seal the lid.
Set the steam release handle and cook for 4 minutes on the ‘’Manual’’ mode.
When you hear the cooker’s end signal, perform a quick pressure release and open the lid. Remove the bowl from the pot and chill for a while.
Pour the mixture over the crust and cool to a room temperature. Refrigerate for at least an hour before serving.
Per Serving (Calories 236 | Total Fats: 21.1g | Net Carbs: 2.3g | Protein: 9.4g |Fiber: 0.8g)