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Egg Mug Cakes

Ingredients:

Eggs
2
Salted grass-fed butter, softened
1 Tablespoons
Vanilla Extract
1 Teaspoons
Blanched Almond Flour
2/2 Cups
Swerve
1/2 Cups
Apple Chopped
1/4 Cups
Banana, chopped
1/4 Cups
Blueberries
1/4 Cups
Sugar free Chocolate Chips
1/4 Cups
Strawberries, Hulled and Chopped
4

Preparation mode:

1. In a large bowl, mix the eggs, grass-fed butter, almond butter, vanilla almond flour, swerve and any desired flavors, thoroughly. Working in batched if needed, pour the mix ingredients evenly into preferred size of heatproof mugs, ramekins, or mason jars, filing each about halfway. Cover each loosely with aluminum foil.

2. Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. Place filled mugs on top of the trivet.

3. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the instant pot to 20 minutes on high pressure and let cook.

4. Release the pressure immediately by switching the valve to Venting the place the mugs on a cooling rack. Be careful, as they will be hot. Let cool completely before serving.