Keto Breakfast Egg Cake
Keto Breakfast Egg Cake
Ingredients
- 6 free-range eggs
- 1 ¼ cups almond or coconut milk unsweetened
- Salt to taste
- 1 Tbsp olive oil
- 1 cup water
Instructions
- In a bowl, whisk the eggs, milk, and salt.
- Grease with olive oil a baking dish, and pour the egg mixture.
- Pour the water into the inner pot of your Instant Pot, and insert the trivet or steamer basket.
- Place the baking dish on the top of the trivet.
- Lock lid into place and set on the MANUAL setting for 5 minutes.
- Use Quick Release - turn the valve from sealing to venting to release the pressure.
- Once all of the pressure releases the steam will no longer come out of the vent and you’ll be able to open the lid.
- Transfer cake on a serving platter and serve immediately.
Nutrition
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