Dark Chocolate BarEggsUnsalted ButterGolden Monk Fruit SweetenerPure Vanilla ExtractGround Sunflower Seed MealSaltFull-Fat Greek YogurtKeto-Friendly Ice CreamFresh RaspberriesPowdered Monk Fruit SweetenerFresh Mint LeafRamekins
To a small glass or stainless steel bowl, add dark chocolate bar squares. In a large pot over medium heat, using double boiler method, melt chocolate in bowl, stirring occasionally. Remove pot from stovetop and allow melted chocolate to cool slightly while moving on to next step.
In a mixing bowl, using an electric mixer with whisk attachment, mix together eggs, butter, monk fruit sweetener, and vanilla extract until pale and fluffy, about 2 minutes. Add ground sunflower seed meal and salt and mix again until smooth.
Pour melted chocolate into mixing bowl of egg mixture and, using an electric mixer with clean whisk attachment, mix until combined.
Coat ramekins or non-stick pudding pots with cooking spray. Fill each ramekin about ¾ of the way full with prepared batter.
Place steamer rack on bottom of Instant Pot pot and then pour in 2 cups of water. Place 4 ramekins directly atop steamer rack and then place remaining 1 ramekin atop the 4 ramekins in the center to build a pyramid.
Secure Instant Pot lid and set to Manual setting (high pressure) to cook for 6 minutes.After cooking has finished, quick-release pressure and, using a towel or tongs, quickly and carefully remove ramekins from Instant Pot pot.
1. As quickly as possible and while still warm, atop a plate, flip ramekins over to remove cakes from ramekins. Serve cakes warm on their own or garnished with any of the optional garnishes included in the Ingredients list.