A sugar-free batter made from almond flour and egg is steamed in a pressure cooker, drawing on New Zealand's tradition of steamed puddings to make a ketogenic dessert. Baked in small containers, it also slips easily into a lunchbox.
Whisk the almond flour with the egg, melted butter, erythritol and baking powder into a smooth batter.
Divide the batter among greased small bowls and seal the tops tightly with foil.
Place the bowls in the pressure cooker's steaming basket, close the lid and steam for 30 minutes.
Make sure the foil seals the bowls tightly before steaming, or water may seep in. Allergens: contains nuts (almond), egg, dairy (butter).
If erythritol is unavailable, a stevia-based sweetener can be used in a similar amount; add it gradually to balance the sweetness.
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