Ingredients

The following ingredients have 4 Servings
  • 2 egg yolks
  • 2 tablespoons water
  • 1/4 cup Swerve
  • 1/2 cup cream
  • 1/4 cup almond milk
  • 1/2 teaspoon vanilla
  • 4 strawberries
  • 4 blueberries

Instruction

  • Place trivet in Instant Pot and then pour 1 1/2 cup of water over it.
  • In a small pan on the stove, add the Swerve and water and whisk until dissolved.
  • Take off the stove and whisk in the cream, almond milk and vanilla.
  • In a bowl, whisk the egg yolks.
  • Add a tablespoon of the cream mixture and whisk into the eggs.
  • Very slowly add in all of the cream mixture while whisking.
  • Pour into small ramekins or jars and place on trivet in your Instant Pot.
  • Place on lid and turn pressure release valve to the back and press manual for 6 minutes.
  • When finished, quick release the pressure and carefully take out the jars. They will be very hot.
  • Let cool for a few minutes and then refrigerate for a few hours.
  • Take out of refrigerator and decorate with sliced strawberries and blueberries and refrigerate until ready to eat.