Blueberry Almond Mason Jar Cakes

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

Blueberry Almond Mason Jar Cakes
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["CALORIES: 345 | FAT: 26g | PROTEIN: 16g | SODIUM: 338mg | FIBER: 6g | CARBOHYDRATES: 28g | SUGAR: 6g"]
cuisine icon Keywords
15-30 min, 4 servings, almond flour, baking powder, blueberries, contributed, cook 15 min, dessert, dessert recipe, easy, erythritol, instant pot cake, instant pot cake recipe, instant pot dessert, instant pot dessert recipe, large eggs, modern, prep 5 min, pressure cook, pressure cooker recipes, pure vanilla extract, salt, sliced almonds, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
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
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.
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