1 C low-carb chocolate chips
8 oz cream cheese
1/4 C erythritol
1/4 C no sugar-added peanut butter
1 tsp vanilla extract
Directions
Add all ingredients to Instant Pot.
Cook on Low Pressure for 1 hour
Stir, then cook an additional 30 minutes.
Pour into an 8x8 parchment-lined pan and chill for 2 hours.
Slice.
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
