Servings: 4
2 eggs
2 cups almond flour
2 tbsp sweetener
6 slices bacon. Sliced thinly
Scallion as toppings
½ cup Cream cheese cubes
1 tsp Basil seasoning
Pepper and salt

  1. Inside the instant pot, place the steamer basket and pour in 1 ½ cups of
    water. Meanwhile, whisk the eggs in a bowl then afterwards put almond
    flour, bacon, basil, pepper, salt and scallion in the same bowl then mix
    well. Fold in the cream cheese cubes. The mixture will then be divided
    into 4 muffin cups. Put the muffin cups onto the steamer basket and let it
    cook for 10 minutes- High pressure. Once done, release the pressure for 5
    minutes naturally then for the remaining pressure do, quick-release. Serve
    with drizzle of honey or maple syrup on top.
    Nutrition: Calories: 420 Protein: 10 grams Fat: 7 grams Carbohydrates: 78 grams