This time I will show you how to easily make the best keto instant pot cheesecake. This delicious, low-carb dessert will satisfy your sweet tooth without adding too many unwanted carbs.
This instant pot keto cheesecake recipe is super simple, and the result will be a creamy, delicious, and keto friendly treat that everyone can enjoy.
So, what are you waiting for? prepare this amazing instant pot keto cheesecake today.
Why You Should Try This Recipe
– This keto instant pot cheesecake recipe is easy and absolutely delicious. It’s the perfect dessert for any occasion and can be made in no time.
– Low in carbs, it’s the perfect treat for those following a ketogenic diet and for those who want to reduce their sugar intake.
– It’s a great way to enjoy a creamy and rich cheesecake without all the hassle of baking a traditional one. Plus, it’s a lot healthier.
👨🍳 Instant Pot Keto Cheesecake Ingredients
To make this low carb instant pot cheesecake you will need:
For The Crust
- 3/4 cup Almond Flour
- 3/4 tablespoon Erythritol
- 3 1/2 tablespoons Butter (melted)
For The Filling
- 1/4 cup Heavy Whipping Cream
- 16oz (450g) Cream Cheese
- 2/3 cup Erythritol
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 teaspoon Lemon Juice
⭐ Making Keto Instant Pot Cheesecake
Easily make the perfect instant pot low carb cheesecake! Follow these steps:
Step 1
Make sure the cream cheese, eggs, and heavy cream have been sitting at room temperature for at least 25 minutes.
Line an aluminum 6 or 7-inch cheesecake pan with parchment paper. Put a trivet in the pressure cooker with the handles on the edge of the pot.
Step 2
To make the crust, place the melted butter and sweetener in a bowl and mix until blended.
Then, mix in almond flour until dough forms. Transfer it to the cheesecake pan. Press it down to form a flat crust. Place in the freezer for 30 minutes.
Step 3
Meanwhile, we will prepare the cheesecake filling. Use a hand mixer (on low speed) to mix together cream cheese and sweetener in a large bowl.
Add the eggs- one at a time, and continue beating at low speed.
Then, you can remove the crust we placed in the freezer, and spread the batter over it evenly.
Step 4
Pour about 1 cup of water into your pressure cooker pot. Place the cheesecake pan onto the trivet.
Seal the lid and cook for 25-30 minutes at high pressure. Then release the pressure (10-15 minutes).
Take the cheesecake out, and let it rest in the fridge for a few hours or overnight.
 |
|
|
Instant Pot Recipes
Instant pot is a great tool for making quick and delicious meals, and it can even be used to make desserts.
One of the tastiest desserts you can make in your instant pot is a keto cheesecake.
This recipe is a low-carb, sugar-free version of a classic cheesecake, but it’s just as creamy and delicious!
Using the instant pot makes this recipe incredibly easy to make. Try it once and you’ll be making it again and again!
Erythritol
To make this sugar free instant pot cheesecake, I used erythritol as the sweetener.
Erythritol is a very popular sweetener that many keto followers use to replace sugar. I too use it in many of my low carb recipes.
If you don’t have erythritol, you can use monk fruit or stevia to sweeten the cheesecake.
Almond Flour
The crust of this keto instant pot cheesecake is made with almond flour, making it a gluten-free alternative to traditional cheesecake crust.
Almond flour is very popular in the ketogenic diet because it is a great alternative to wheat flour.
The texture of almond flour is crumbly, but it binds together well when combined with butter and sweetener.
I didn’t try making this crust with coconut flour, but I’m sure it would work as well.
I hope you liked my keto cheesecake in instant pot recipe! This creamy and delicious keto-friendly dessert is super easy to make and perfect for those who are following a low-carb diet. Let me know how it turns out for you!
Make sure to check out other great keto recipes on my website!
Keto Instant Pot Cheesecake
For The Crust
- 3/4 cup Almond Flour
- 3/4 tablespoon Erythritol
- 3 1/2 tablespoons Butter (melted)
For The Filling
- 1/4 cup Heavy Whipping Cream
- 16 oz Cream Cheese (450g)
- 2/3 cup Erythritol
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 teaspoon Lemon Juice
- Make sure the cream cheese, eggs, and heavy cream have been sitting at room temperature for at least 20-25 minutes.Line an aluminum 6 or 7-inch cheesecake pan with parchment paper. Put a trivet in the pressure cooker with the handles on the edge of the pot.
- Now we are going to make the crust for the cheesecake. Place the melted butter and sweetener in a bowl and mix until blended.Then, mix in almond flour until dough forms. Transfer it to the cheesecake pan. Press it down to form a flat crust. Place in the freezer for 30 minutes.
- Meanwhile, we will prepare the filling. Use a hand mixer on low speed to mix together cream cheese and sweetener in a large bowl.Add the eggs- one at a time, and continue beating at low speed.Then, you can remove the crust we placed in the freezer, and spread the batter over it evenly.
- Pour about 1 cup of water into your pressure cooker pot. Place the cheesecake pan onto the trivet.Seal the lid and cook for 25-30 minutes (at high pressure). Then release the pressure (10-15 minutes).Take the cheesecake out, and let it rest in the fridge for a few hours or overnight.