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Easy Keto Cheesecake in the Instant Pot

A simple, low-carb recipe for making a plain, delicious cheesecake which cooks perfectly in an Instant Pot.
Prep Time: 30 mins
Cook Time: 30 mins
Rest and Chill Time10 hrs
Total Time: 11 hrs
Servings: 8 servings
Author: Melissa J. Will
Cost: 7.00

Ingredients

Crust

  • 3/4 cup Almond flour blanched
  • 1/4 cup Coconut unsweetened, shredded
  • 1 tablespoon Erythritol powdered not granular
  • 1/4 cup Butter melted
  • 1 teaspoon Cinnamon optional

Cheesecake Filling

  • 16 ounces Cream cheese full fat, room temperature
  • 2/3 cup Erythritol powdered not granular
  • 2 teaspoons Lemon juice
  • 1 teaspoon Vanilla extract
  • 2 large Eggs whisked

Equipment

Instructions

Crust

  • Spray pan with non-stick spray.
  • Combine all dry ingredients in a bowl.
    3/4 cup Almond flour, 1/4 cup Coconut, 1 tablespoon Erythritol, 1 teaspoon Cinnamon
  • Stir melted butter into dry mixture until combined.
    1/4 cup Butter
  • Pour mixture into springform pan and press into place.
  • Chill in freezer until filling is ready.

Cheesecake Filling

  • Mix room temperature cream cheese until lumps disappear.
    16 ounces Cream cheese
  • Blend in Erythritol until combined.
    2/3 cup Erythritol
  • Add lemon juice and vanilla extract.
    2 teaspoons Lemon juice, 1 teaspoon Vanilla extract
  • Add whisked eggs until combined.
    2 large Eggs
  • 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.
  • Serve.
  • Store up to 5 days in fridge.

Notes

Crust options: Use any combination of low-carb flours, nuts, or coconut (1 cup total volume) for the main dry ingredients.
Want zero carbs? Forget the crust. 
Individual servings
  • Use silicone baking cups to create individual cheesecakes.
  • I use medium-sized cups and the recipe makes approximately 12 servings. 
  • Press a heaping tablespoon of crust mixture into bottom of each baking cup.
  • Fill with cheesecake mixture.
  • Add 1.5 cups water to Instant Pot. 
  • Insert steam rack trivet. This will hold the steamer basket up above the water.
  • Place filled baking cups into Instant Pot steamer basket. My steamer basket holds six baking cups. I cook the recipe in two batches. 
  • Place steamer basket on trivet in Instant Pot.  
  • Pressure cook on high for 10 minutes and leave on Lo for another 10 minutes before removing from Instant Pot.
  • Allow to cool and then store in fridge. 
  • For firm, creamy texture, serve after refrigerating for a few hours or more.
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Nutrition

Calories: 371kcal | Total Carbohydrates: 7g | Protein: 7g | Fat: 36g | Fiber: 1g