With just seven carbs per serving, this keto-friendly cheesecake has a gluten-free almond crust and cooks perfectly in an Instant Pot in just 30 minutes.
Easy Low-Carb Keto Cooking
This low-carb cheesecake recipe is easy to make and cooks perfectly in the Instant Pot. If you are curious about cooking with an Instant Pot, keep reading for my experience and what I chose.
With just seven carbs per serving—mainly from the crust—this cheesecake is a delicious occasional treat not just for those of us who follow a keto food plan but anyone (like my husband) who loves a plain, beautiful slice of cheesecake. Or more.
To keep the carbs down, the recipe uses Erythritol. This is a sugar alternative made from fermented corn or cornstarch and is shown to have little or no impact on blood sugar or insulin levels. Stevia and monkfruit are other popular options in the keto community.
You could bake this in the oven but the Instant Pot cooks it so perfectly every time that I have not tried any other way. Plus, I’m rather obsessed with this new cooking machine.
Getting Started With Instant Pot Cooking
When Instant Pots came on the market, I was not interested in getting one, always wary of new trends that come and go, leaving us with some silly gadget that ends up gathering dust on a thrift store shelf.
I try to keep my kitchen supplies quite minimal, sticking with long-lasting, good quality items we use every day and adapting rather than owning a gizmo for every occasion.
But, unlike the pressure cookers of my childhood which seemed rather intimidating, the Instant Pot kept growing its fan base and my skepticism started to fade.
What grabbed me was not just reliable cooking results but how multi-functional they are: Instant Pots are real multi-taskers.
Yes, you can pressure cook but there are countless other uses including a slow-cooker (crock pot), rice cooker, yogurt maker, steamer, sauté and searing pan, warming pot, and, of course, cheesecake maker.
That’s a whole lot of options from one gadget.
But I still held off getting one.
Meanwhile, air fryers started the flooding the market and I was intrigued.
As someone who follows a keto (low-carb) diet and avoids fried foods, it seemed too good to be true: enjoy the fried food experience without the negatives of fried foods (mainly the oils used). Hello, zucchini fries!
New appliance temptation started to creep in.
But what to get: an air fryer or an Instant Pot?
Then the Instant Pot brand came out with the all-in-one combination Instant Pot and Air Fryer and that was it. I had to try it. They had me at combo.
One appliance: a whole bunch of uses. And you can make appetizers, main courses, and desserts.
It’s been a few weeks now since I got it and I’ve used it every single day. It is just so versatile that I keep thinking of new food ideas to experiment with.
And, as we head into soup season, there are a whole bunch more recipes to explore.
So, if you’re on the fence about getting one, you know my vote. It’s fun, easy to use, does the work of several other kitchen appliances, and there are zillions of recipes out there—mine are keto of course, but anything goes.
Instant Pot Accessories
There are all sorts of them on the market.
I got one that included a springform pan in the right size to fit in the Instant Pot (7-inch diameter), as well as trivets which allow you to layer your cooking (cook two layers of food at once), vegetable steamer baskets, egg cookers, silicone pot holders, and a few other items—all for much less than they cost individually.
~Melissa the Empress of Dirt ♛
Easy Keto Cheesecake in the Instant Pot
- 16 ounces Cream cheese full fat
- 2/3 cup Erythritol powdered not granular
- 1/4 cup Whipping cream 35% whole
- 1/4 cup Sour cream full fat
- 2 teaspoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 Eggs large, whisked
- Spray pan with non-stick spray.
- Combine all dry ingredients in a bowl.
- Stir melted butter into dry mixture until combined.
- Pour mixture into springform pan and press into place.
- Chill in freezer until filling is ready.
- Mix cream cheese until lumps disappear. Do all mixing as briefly as possible.
- Blend in Erythritol until combined.
- Add whipping cream, sour cream, lemon juice, and vanilla extract.
- Add whisked eggs until combined.
- Pour cheesecake filling onto crust in springform pan and smooth out with spatula.
Cook in Instant Pot
- Add 1.5 cups water to Instant Pot inner pot.
- Place springform pan on a trivet in the inner pot.
- Cook on high for 30 minutes.
- At end of cook time, do not open Instant Pot: leave everything for 30 minutes, allowing the pressure to release naturally.
- Remove pan from Instant Pot and let cheesecake sit at room temperature for 1 hour.
- Cover springform pan and chill cheesecake in fridge for 8 hours.
- Store up to 5 days in fridge.