Tasty keto instant pot cheesecake!
A super easy and quick low carb recipe for the BEST cheesecake.
Now you can learn how to make instant pot keto cheesecake.
You won’t find an easier recipe that works and taste great every time.
A smooth, creamy and delicious low carb cheesecake recipe.
This is a no fail keto recipe that will be loved by all.
Great at keto desserts, keto snacks or to make a take to parties.
No need to buy store bought or high carb cheesecake when you can make homemade DIY keto cheesecake.
I topped this one with strawberries but feel free to top with raspberries, blueberries, sugar free chocolate sauce or even a keto caramel sauce.
Get ready to learn how to make instant pot keto cheesecake!
Follow the step by step instructions for the BEST low carb instant pot keto cheesecake!
Check out these other
Keto Instant Pot Recipes
Keto Instant Pot Blueberry Bread
How to make keto instant pot cheesecake
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Keto Instant Pot Cheesecake
Ingredients
For the crust:
- ¾ C. Almond flour
- 4 Tbsp. Butter melted
- 2 Tbsp. Swerve confectioners sugar substitute
For the filling:
- 16 oz. Softened cream cheese
- 1 C. Swerve confectioners sugar substitute
- 2 Eggs
- 1 ½ tsp. Vanilla extract
For the topping:
- 10 Medium strawberries
- 2 Tbsp. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
Instructions
- Combine the ingredients for the crust in a mixing bowl, and stir until well combined into a dough.
- Place the dough in the bottom of a 6 inch well-greased springform pan, and spread it out into an even layer with your hands until it forms a crust.
- Put the crust into the freezer to set for 30 minutes.
- While the crust is chilling, add the ingredients for the filling into a mixing bowl and blend on high until smooth, creamy and fluffy.
- Place the filling mixture on top of the chilled crust in the Springform pan.
- Pour 1 cup of water into the bottom of the Instant Pot, and place a trivet in the center of the bottom of the pot.
- Put the Springform pan on top of the trivet, and place the lid on the Instant Pot, making sure that the release valve is turned to the sealing position.
- Cook the cheesecake on the manual setting for 30 minutes. Once the cooking time is over, allow the Instant Pot to perform a natural release for 15 minutes before turning the release valve carefully to the venting position to release any additional pressure.
- Remove the Springform pan from the Instant Pot, and allow it to cool. You can place it into the freezer or fridge to speed up the chilling process if you like.
- Once chilled, you can create the topping if you like. Combine all of the topping ingredients in a food processor, and blend until a smooth sauce is formed. Top each slice of cheesecake with strawberry sauce and serve.
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