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.