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Place trivet in Instant Pot and then pour 1 ½ cup of water over it.
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In a small pan on the stove, add the Swerve and water and whisk until dissolved.
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Take off the stove and whisk in the cream, almond milk and vanilla.
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In a bowl, whisk the egg yolks.
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Add a tablespoon of the cream mixture and whisk into the eggs.
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Very slowly add in all of the cream mixture while whisking.
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Pour into small ramekins or jars and place on trivet in your Instant Pot.
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Place on lid and turn pressure release valve to the back and press manual for 6 minutes.
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When finished, quick release the pressure and carefully take out the jars. They will be very hot.
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Let cool for a few minutes and then refrigerate for a few hours.
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Take out of refrigerator and decorate with sliced strawberries and blueberries and refrigerate until ready to eat.