Low Carb Instant Pot Cheesecake (Keto Recipe)
A quick and so delicious for keto/low carb cheesecake made in the Instant Pot pressure cooker, with a gluten-free almond flour crust
Serves: Servings 6-8
  • **For the Crust**
  • 3 ounces (3/4 cup) blanched almond flour
  • 1.5 ounces (3 tablespoons) salted butter melted
  • 0.5 ounces (1 heaping tablespoon) powdered erythritol sweetener
  • **For the Filling:**
  • 16 ounces cream cheese room temperature
  • 4 ounces (2/3 cup) powdered erythritol sweetener
  • 3 large eggs room temperature
  • 2 ounces (1/4 cup) heavy whipping cream room temperature
  • ¼ cup sour cream or Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • **For the Topping**
  • ¾ cup sour cream or Greek yogurt
  • 4 tsps. powdered erythritol sweetener
  • ⅛ tsps. vanilla
  1. Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator and allow them to warm to room temperature.
  2. Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
  3. Prepare an aluminum 6-inch round cheesecake pan with removable bottom or springform pan. Line the bottom of the pan with parchment paper.
  4. **Make the crust:**
  5. Combine melted butter and erythritol in a mixing bowl and stir together. Add almond flour, stirring until the butter is absorbed and forms a dough.
  6. Transfer the dough to the cheesecake pan. Use a spoon or measuring cup to firmly press down to form a flat and smooth crust covering the entire bottom of the pan.
  7. Transfer the pan to the freezer to chill the crust for 20 minutes while you work on the filling.
  8. **Make the filling:**
  9. Add cream cheese and erythritol to a large bowl. Use a food processer process until smooth and creamy.
  10. Add heavy cream, sour cream or yogurt, lemon juice, and vanilla extract. Process until smooth, well combined.
  11. Add eggs one at a time, process combined, about 15 seconds each. Don’t overmix the eggs.
  12. Remove the pan with chilled crust from the freezer. Pour the batter over the crust, careful not to leave trapped air gaps. Flatten the surface using a spatula.
  13. Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays secure. It doesn't have to be tight.
  14. **Cook and cool:**
  15. Add 1 cup of water to the bottom of the pressure cooker. Place the trivet over the water, Place the cheesecake pan on top of the trivet. If the trivet does not have handles use a sling made from foil (see note at bottom).
  16. Secure and seal the lid. Cook for 44 minutes at high pressure, followed by a 15-minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
  17. Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
  18. Let the cheesecake cool uncovered about an hour then put the topping layer on the cheesecake.
  19. **Topping**
  20. In a bowl, mix together the sour cream or Greek yogurt, powdered erythritol sweetener, and vanilla. Mix very well.
  21. Spread the sour cream layer on while the cheesecake is still warm, but not hot.
  22. Put the cheesecake, still in the pan, into the fridge to set-up and chill for at least 4 hours before serving. Preferably overnight.
  23. Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.
This will make 8 small servings or 6 larger servings.
Usually made with aluminum foil, used to get the cheesecake in and out of the pot easily. Fold a 28” length of foil along the long end 3 times. You will end up with a sling that is 28” x 3”
Recipe by Recipes to Try at https://recipestotry.ca/low-carb-instant-pot-cheesecake-keto-recipe/