Harlan Kilstein’s Completely Keto Instant Chocolate Pudding
- 2 cups of heavy cream
- 6 oz of Lily’s Dark Chocolate Bar with Stevia (Original, 3 Ounce (Pack of 12))
- 4 egg yolks
- 1 large egg
- 1/3 cup Swerve Sweetener (Granular, 12 Ounce)
- 1 teaspoon Vanilla extract
- 1/8 teaspoon pink Himalayan salt
- top with whipped cream and berries
- In a heavy saucepan on a low heat simmer the heavy cream. Using a whisk stir in the chocolate until it is melted.
- In a large bowl combine the yolks, whole egg, swerve, vanilla extract and salt.
- Pour the chocolate mixture into the eggs while it’s hot. Keep stiring!!!!
- Pour the mixture into 6 pyrex cups.
- Place the rack on the bottom of your InstantPot and fill the pot with 1 1/2 cups of water.
- Cover each cup with aluminum foil.
- Put the cups into the InstantPot and cook on low pressure for 15 minutes.
- Let them cool for at least 3-6 hours before serving.
- Delish!
