In a large mixing bowl, combine eggs, cream cheese, almond flour, and baking powder. With a whisking attachment on, beat until well combined and smooth.

Pour the mixture into oven-safe mugs and set aside.

Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet and place mugs on top.

Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes.

Cook on “High” pressure.

Meanwhile, combine heavy whipping cream with powdered stevia and vanilla extract.

Beat until combined and set aside.

When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the “Venting” position. Open the pot and transfer the mugs to a wire rack using oven mitts.

Top each mug with raspberry cream and serve immediately.

Enjoy! Per Serving(Calories 418 | Total Fats 36.5g | Net Carbs: 5.1g | Protein 15.8g |Fiber: 2.7g)