Preparation Time: 25 minutes
Servings 6
Nutrition Value: 255 Calories; 21.6g Fat; 6.1g Carbs; 9.7g Protein; 2.8g Sugars
Ingredients
4 eggs, beaten
1/3 cup granulated Swerve
2 tablespoons coconut oil, melted
1/2 cup cream cheese
1/2 cup Greek-style yogurt
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 cup coconut flour
A pinch of grated nutmeg
A pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cherries, pitted
Directions
Start by adding 1 ½ cups of water and a metal rack to your Instant Pot. Now, spritz 6 ramekins with a nonstick cooking spray.
Whip the eggs and Swerve until uniform and smooth. Add the coconut oil, cheese, yogurt, and vanilla; mix until everything is well incorporated.
In another bowl, thoroughly combine the flour, nutmeg, salt, baking powder, and baking soda. Add this mixture to the egg/cheese mixture.
Fold in the cherries and gently stir to combine. Pour the batter into the prepared ramekins.
Secure the lid. Choose “Manual” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer your ramekins to a cooling rack. Loosen the sides of your cakes from the ramekins and turn them over onto plates. Serve well-chilled.
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