This sugar-free batter made with almond flour and eggs is steamed in a pressure cooker, creating a keto-friendly dessert inspired by New Zealand’s tradition of steamed puddings. Cooking it in small cups also makes it easy to pack in a lunchbox.
Whisk the almond flour, egg, melted butter, erythritol, and baking powder until a smooth batter forms.
Divide the batter among small greased bowls and cover them tightly with foil.
Place the bowls in the steamer basket of a pressure cooker. Close the lid and steam for 30 minutes.
Make sure the foil is sealed tightly over the cups before placing them in the steamer; otherwise, steam may seep inside. Allergens: contains tree nuts (almonds), eggs, and dairy (butter).
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