(Total Time: 20 MIN| Serves: 6)
1 cup strawberries, chopped
1 cup cream cheese
1 cup whipped cream
2 tbsp. plain Greek yogurt
2 egg whites
½ tsp salt
3 tbsp. almond flour
3 tbsp. swerve
In a large mixing bowl, combine eggs, egg whites, and swerve. With a whisking attachment on, beat well for 1 minute. Now add cream cheese, whipped cream, Greek yogurt, and salt. Optionally, add one teaspoon of vanilla extract. Continue to mix until light and fluffy mixture. Finally, add almond flour and strawberries. Mix until fully combined.
Divide the mixture between 6 silicon muffin cups. Place them in a round baking dish and loosely cover with aluminum foil.
Plug in your instant pot and pour in 1 cup of water. Set the trivet and place the baking pan with cupcakes. Seal the lid and set the steam release handle.
Press the ‘Manual’ button and set the timer for 10 minutes.
When done, perform a quick release and open the lid.
Carefully remove the pan and aluminum foil. Chill cupcakes to a room temperature.
Optionally, sprinkle with some shredded coconut before serving.
Per Serving (Calories 254 | Total Fats 22.8 | Net Carbs: 4.3g | Protein 8.4g |Fiber: 0.7g)