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.
Rest and Chill Time
Melissa J. Will
powdered not granular
full fat, room temperature
powdered not granular
Instant Pot Duo Crisp Pressure Cooker + Air Fryer
7-Inch Springform Pan (Instant Pot Compatible)
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.
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.
Store up to 5 days in fridge.
: 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.
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.
Sign up for the
Free Empress of Dirt Newsletter
©2020 Melissa J. Will |