Preparation Time: 8-10 minutes
Cooking Time: 12 minutes
Servings: 4
Ingredients:
• 1 ½ cups of coconut milk
• 2 avocados, diced
• 4 ½ ounces (grated or shredded) cheese
• ½ cup almond flour
• 5 bacon slices, cooked and crumbled
• 5 eggs, beaten
• 2 tablespoon butter
• 3 spring onions, diced
• 1 teaspoon oregano
• ¼ cup flaxseed meal
• 1 ½ tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon salt
• Pinch of pepper
• 1 teaspoon baking powder
• 1 ½ cups water
Directions:
1. Whisk together the wet ingredients. Stir in the dry ingredients gradually until turns smooth. Stir in the avocado, bacon, onions, and cheese. Add the mixture into 16 muffin cups. Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
2. In the pot, pour water. Arrange the 8 cups over the trivet/basket.
3. Close the lid and press “MANUAL” cooking function; timer to 12 minutes with default “HIGH” pressure mode. Allow the pressure to cook.
4. After cooking time is over press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure. Slowly open and take out the dish from the pot.
5. Repeat the same process.
Nutrition:
146 Calories
11g Fat
6g Protein
