Top 80 Keto Pressure Cooker Recipes by Ellen Branson - HTML preview

Directions:

1. Arrange a steamer trivet in the bottom of the Instant Pot and pour in one cup of water.
2. In a heatproof pan, mix together all of the ingredients.
3. With a piece of foil, cover the pan.
4. Place the pan on top of the trivet.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 20 minutes.
7. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
8. Remove the lid and keep aside to cool.
9. Refrigerate to chill before serving.

Nutrition Information per Serving:

Calories: 216

Fat: 19.6 grams

Carbohydrates: 7 grams

Protein: 4.2 grams

Chocolate Mousse

Yield: 6 servings

Preparation Time: 15 minutes

Cooking Time: 10 minutes Ingredients:

Directions:

1. In a bowl, add the egg yolks and beat well. Set aside.
2. In a pan, add the Swerve, cacao, and water and beat until well combined.
3. Add the cream and almond milk and beat until well combined.
4. Cook until just heated, stirring continuously.
5. Immediately remove from the heat and stir in the vanilla extract and salt. Set aside to cool slightly.
6. Add about one tablespoon of warm chocolate mixture into the bowl of egg yolks and beat until well combined.
7. Slowly add the remaining chocolate mixture, beating continuously until well combined.
8. Transfer the mixture into five ramekins.
9. In the bottom of the Instant Pot, arrange a steamer trivet and pour in 1 ½ cups of water.
10. Place the ramekins on top of the trivet.
11. Secure the lid and place the pressure valve to the “Seal” position.
12. Select “Manual” and cook under “High Pressure” for about 6 minutes.
13. Select “Cancel” and carefully do a “Quick” release.
14. Remove the lid and transfer the ramekins onto a counter to cool completely.
15. Refrigerate to chill before serving.

Nutrition Information per Serving:

Calories: 129

Fat: 12.2 grams

Carbohydrates: 3.7 grams

Protein: 3.6 grams

Crème Brûlée

Yield: 3 servings

Preparation Time: 15 minutes

Cooking Time: 6 minutes Ingredients:

Directions:

1. In a large bowl, add five teaspoons of Swerve and remaining ingredients and beat until well combined.
2. Through a fine mesh sieve, strain the mixture into a bowl.
3. Now, place the mixture into three custard cups.
4. With a piece of foil, cover each cup.
5. Arrange a steamer trivet in the bottom of the Instant Pot and pour in 1 ½ cups of water.
6. Place the custard cups on top of the trivet.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 6 minutes.
9. Select “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
10. Remove the lid and place the custard cups onto a wire rack.
11. Remove the foil pieces and let them cool.
12. After cooling, cover the cups with plastic wrap and refrigerate overnight.
13. Remove from refrigerator and with a paper towel carefully pat on the crème to remove any moisture.
14. Sprinkle remaining Swerve over each cup evenly.
15. With a culinary torch, melt the Swerve until caramelized.
16. Serve immediately.

Nutrition Information per Serving:

Calories: 89

Fat: 8.3 grams

Carbohydrates: 2.8 grams

Protein: 1.5 grams

Lemon Cheesecake

Yield: 6 servings

Preparation Time: 15 minutes

Cooking Time: 30 minutes Ingredients:

Directions:

1. In a bowl, add ¼ cup of Truvia and remaining ingredients except the eggs and sour cream and with a mixer beat on high speed until smooth.
2. Add eggs and beat on low speed until well combined.
3. Transfer the mixture into a six-inch greased spring-form pan evenly.
4. With a piece of foil, cover the pan.
5. In the bottom of the Instant Pot, arrange a steamer trivet and pour in two cups of water.
6. Place the spring-form pan on top of the trivet.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 30 minutes.
9. Select “Cancel” and carefully do a “Natural” release.
10. Remove the lid and transfer the pan onto a wire rack.
11. Set aside to cool slightly.
12. Meanwhile, in a small bowl, add sour cream and remaining Truvia and beat until well combined.
13. Spread cream mixture on the warm cake evenly.
14. Refrigerate for about 6-8 hours before serving.
15. Cut into desired sized slices and serve.

Nutrition Information per Serving:

Calories: 183

Fat: 16.6 grams

Carbohydrates: 5.3 grams

Protein: 6.5 grams

Chocolate Cakes

Yield: 2 servings

Preparation Time: 15 minutes

Cooking Time: 9 minutes Ingredients:

Directions:

1. In a bowl, add the eggs, Splenda, and cream and beat until well combined.
2. Add the cacao powder and baking powder and mix until well combined.
3. Place the mixture into two greased ramekins about halfway full.
4. Arrange a steamer trivet in the bottom of the Instant Pot and pour in one cup of water.
5. Place the ramekins on top of the trivet.
6. Secure the lid and place the pressure valve to the “Seal” position.
7. Select “Manual” and cook under “High Pressure” for about 9 minutes.
8. Select “Cancel” and carefully do a “Quick” release.
9. Remove the lid and carefully, flip onto a plate.
10. Serve warm.

Nutrition Information per Serving:

Calories: 154

Fat: 12.5 grams

Carbohydrates: 8 grams

Protein: 8.6 grams