Step 1

Place trivet in Instant Pot and then pour 1 1/2 cup of water over it.

Step 2

In a small pan on the stove, add the Swerve and water and whisk until dissolved.

Step 3

Take off the stove and whisk in the cream, almond milk and vanilla.

Step 4

In a bowl, whisk the egg yolks.

Step 5

Add a tablespoon of the cream mixture and whisk into the eggs.

Step 6

Very slowly add in all of the cream mixture while whisking.

Step 7

Pour into small ramekins or jars and place on trivet in your Instant Pot.

Step 8

Place on lid and turn pressure release valve to the back and press manual for 6 minutes.

Step 9

When finished, quick release the pressure and carefully take out the jars. They will be very hot.

Step 10

Let cool for a few minutes and then refrigerate for a few hours.

Step 11

Take out of refrigerator and decorate with sliced strawberries and blueberries and refrigerate until ready to eat.