KETO INSTANT POT RECIPE: Mini Pudding Cakes with Blackberry Puree
Ramekin cakes are one of my go-to treats when I’m craving something sweet—they’re the perfect portion and cook so easily in a pressure cooker. The steamed, moist texture of this vanilla cake is lovely and pairs well with all kinds of berries—strawberries, blueberries, or raspberries.
Serves: 4
Active prep time: 15 minutes
Cook time: 10 minutes
INGREDIENTS
1 tablespoon butter or ghee, at room temperature
2∕₃ cup plus 2 teaspoons granular erythritol, divided
1∕₃ cup almond flour
1∕₂ teaspoon grated nutmeg
Pinch of fine Himalayan pink salt
1∕₂ cup canned coconut milk
2 large eggs, separated
Grated zest and juice of 1 lime
1∕₂ teaspoon vanilla extract
1 cup blackberries
DIRECTIONS
1. Lightly grease four 5- to 6-ounce ramekins with the butter. Sprinkle each ramekin with 1∕4 teaspoon erythritol to lightly coat. Set aside.
2. In a medium bowl, stir together the 2∕3 cup erythritol, almond flour, nutmeg, and pink salt. In a small bowl, stir together the coconut milk, egg yolks, 1 tablespoon of the lime juice, and the vanilla. Stir the egg yolk mixture into the almond flour mixture just until combined.
3. In a small bowl, with an electric mixer, beat the egg whites until stiff peaks form (tips stand straight). Gently fold the egg whites into the batter. Spoon the batter into the ramekins. Cover each ramekin with a piece of foil lightly coated with cooking spray.
4. Pour 1 cup hot water into the Instant Pot. Place a trivet with handles in the pot and arrange three ramekins on the trivet. Stagger the remaining ramekin on top of the others.
5. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure. Let the ramekins stand in the pot with the lid on for 10 minutes. Carefully transfer the ramekins to a wire rack, remove the foil, and let cool for 15 minutes.
6. Meanwhile, make the blackberry puree: In a blender or food processor, combine the blackberries and the remaining erythritol. Process until smooth. Strain the puree through a fine-mesh strainer set over a bowl, using the back of a spoon to press the puree and remove the seeds.
7. Invert the ramekins onto serving dishes. Sprinkle with lime zest and serve with the blackberry puree
Per serving: Calories: 179 • Total Fat: 14 g • Protein: 6 g • Total Carbs: 41 g • Fiber: 3 g • Erythritol: 34 g • Net Carbs: 4 g
