15-30 min4 servingsalmond flour

Blueberry Almond Mason Jar Cakes

By The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

4 servings

15-30 min

Easy

Recipe Details

Course: Desserts

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

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

Blueberries are one of the most antioxidant-filled foods on the planet. Their deep blue color signifies the presence of powerful phytonutrients that help your body reduce damage from free radicals. All of that in a delicious fruit package! Here the blueberries are a juicy addition to these delicious Mason jar cakes.

INSTRUCTIONS

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.
Spray 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.
Pour 1 cup
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.