1 C heavy cream
1/2 tsp espresso powder
1/2 tsp vanilla extract
2 tsp unsweetened cocoa powder
1/4 C low-carb chocolate chips
1/2 C powdered erythritol
3 egg yolks
1 C water
Directions
Set Instant Pot to Saute.
Add heavy cream, espresso powder, vanilla and cocoa powder.
Bring to boil and add chocolate chips.
Press cancel.
Stir until chocolate chips are completely melted.
In medium bowl, whisk erythritol and egg yolks.
Fold mixture into Instant Pot chocolate mix.
Ladle into four 4-inch ramekins.
Rinse inner pot and replace.
Pour in 1 cup of water and place steam rack on bottom of pot.
Cover ramekins with foil and carefully place on top of steam rack.
Cover with lid and cook on high pressure for 9 minutes. Release naturally.
Carefully remove ramekins and allow to completely cool, then refrigerate.
Serve chilled. Add whipped cream if wanted.
Notes
Can sub in splenda for erythritol, same amount. Difference is splenda contains some carbs; erythritol doesn't. Splenda is low-carb/diabetic friendly, but not keto.
Recipe from The "I Love My Instant Pot" Keto Diet Recipe Book
