- 4 large eggs
- 2 tsp pure vanilla extract
- 1 1/3 cups almond flour
- 1/4 cup erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
- 1/4 cup sliced almonds
In a medium bowl, whisk the eggs and vanilla. Add the flour, erythritol, baking powder, and salt, and stir to combine. Fold in the blueberries.
four( 6-ounce) glass Mason jars with cooking oil. Divide the batter into the jars, top each jar with some of the almonds, and cover them with aluminum foil.
1 cupwater into the inner pot. Place the steam rack inside and place the Mason jars on the rack. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid.
Carefully remove the Mason jars from the inner pot and allow to cool before serving.