2 Large Eggs
1/2 Cup Heavy Whipping Cream
3/4 Cup Swerve Confectioners Sugar Replacement
2 Cups canned pumpkin puree
1 TSP Pumpkin Pie Spice
1 TSP Vanilla extract
1. Whisk together all of the ingredients.
2. Grease a 6x3 inch pan and then pour the mixture into the pan.
3. Put 1 1/2 cups of water into the inner liner of your pressure cooker.
4. Put the steamer rack on top of the pressure cooker and place the pan of the mixture on top of the rack.
5. Cover it with aluminum foil and cook for 20 minutes on high. Allow the pressure to naturally release for 10 minutes. Then less the rest of it out.
6. Then take the lid off (carefully!) and don't let the water on the lid drop back into the pressure cooker.
7. Lastly, place in the fridge for 6-8 hours and serve with Whipping Cream-Coconut.
Happy Holidays :)
Voila, your Neto Keto dessert is ready <3
2. Grease a 6x3 inch pan and then pour the mixture into the pan.
3. Put 1 1/2 cups of water into the inner liner of your pressure cooker.
4. Put the steamer rack on top of the pressure cooker and place the pan of the mixture on top of the rack.
5. Cover it with aluminum foil and cook for 20 minutes on high. Allow the pressure to naturally release for 10 minutes. Then less the rest of it out.
6. Then take the lid off (carefully!) and don't let the water on the lid drop back into the pressure cooker.
7. Lastly, place in the fridge for 6-8 hours and serve with Whipping Cream-Coconut.
Happy Holidays :)
Voila, your Neto Keto dessert is ready <3
