Blueberry Almond Mason Jar Cakes


  • 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
  • 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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