A quick and easy recipe for keto/low carb cheesecake made in the Instant Pot pressure cooker, with
a gluten-free almond flour crust.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 460 kcal
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 softened to room temperature
4 ounces (2/3 cup) powdered erythritol sweetener
2 large eggs room temperature
2 ounces (1/4 cup) heavy whipping cream room temperature
1 tablespoon lemon juice
1 teaspoon vanilla extract
Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator and allow them
to warm to room temperature. Start this 30 minutes before proceeding with the rest of the recipe.
Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
Prepare an aluminum 6-inch round cheesecake pan with removable bottom or springform pan. Line
the bottom and sides of the pan with separate pieces of parchment paper.
Make the crust:
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.
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.
Transfer the pan to the freezer to chill the crust for 20 minutes while you work on the filling.
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