(Total Time: 30 MIN| Serves: 4)
4 oz cream cheese
½ cup heavy whipping cream
4 large eggs
¼ cup almond milk
1 tsp powdered stevia
1 tsp rum extract
For the topping:
2 tbsp. butter
1 tbsp. swerve
1 tbsp. cocoa powder, unsweetened
In a large mixing bowl, combine cream cheese, heavy whipping cream, eggs, almond milk, stevia, and rum extract. With a whisking attachment on, beat until smooth and creamy. Pour the mixture into 4 ramekins and cover the top with some aluminum foil. Set aside.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert. Place the ramekins on top and close the lid. Adjust the steam release handle and set the timer for 10 minutes.
When you hear the cooker’s end signal, press “Cancel” button and turn off the pot. Perform a quick release of the pressure by turning the valve to the venting position.
Carefully remove the ramekins from the pot and let it chill for a while.
Meanwhile, combine all topping ingredients in another ramekin and place in the pot. Close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes.
Once done, perform a quick release of the pressure and open the pot. Pour the melted sauce over the cheese custards. Refrigerate for 20 minutes before serving.
Per Serving (Calories 315 | Total Fats 29.9g | Net Carbs: 2.9g | Protein 9.4g |Fiber: 0.7g)