Pumpkin Pie Cups

Preparation time : 10 minutes

Cooking time : 25 minutes

Servings : 4

Ingredients :

●4 teaspoons Erythritol

●2 teaspoons butter, softened

●4 teaspoons almond flour

●1 cup water, for cooking

●2 teaspoons pumpkin puree

●2 eggs, beaten

●¼ teaspoon vanilla extract

●4 tablespoons flax meal

●1 tablespoon coconut cream

●4 teaspoons coconut flour 

Directions :

Mix up together coconut flour, almond flour, butter, and vanilla extract. Then fill the muffin molds with the dough. After this, in the mixing bowl combine together pumpkin puree, eggs, Erythritol, flax meal, and coconut cream. Gently whisk the mixture and pour it over the dough. Pour water and insert the trivet in the instant pot. Place the muffin molds on the trivet and close the lid. Cook the pumpkin pie cups for 25 minutes on manual mode (high pressure). When the time is over, make the quick pressure release and open the lid. Cool the cooked dessert well.

Nutrition : calories 113, fat 8.9, fiber 3.2, carbs 4.5, protein 5.2