Tag Archives: cheesecake

Keto Instant Pot Cheesecake

26 Wednesday Feb 2025

Posted by in Dessert, Home, Low Carb

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INGREDIENTS:

Crust

  • 1 1/4 cups finely chopped pecans
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 2 Tbsps Swerve Powdered Sweetener
  • 1/4 cup melted butter

Cheesecake Filling

  • 16 oz of cream cheese
  • 1 cup sour cream
  • 2 eggs
  • 2 pinches of salt
  • 1 tsp vanilla
  • 2/3 + 1/4 cup Swerve Powdered Sweetener

DIRECTIONS:

Crust:

  1. Put all the ingredients into a food processor and blend until combined
  2. Line the bottom of a 6″ round pan with parchment paper (I also created lifting handles out of parchment paper and placed it on the bottom running up the sides and then put the rounded bottom piece on top. This would allow me to run a knife around the edge and gently lift the cake out.
  3. Add enough crumb mixture to line the bottom to about 1/4 inch or to your desired thickness. You should have leftover mixture which you can freeze and save for another time.
  4. Bake at 375 degrees F for about 15 minutes or until the edges begin to turn brown
  5. Remove and allow to cool a bit before adding filling

Filling

  1. Put all ingredients into a food processor and blend until smooth
  2. Pour into the pan with the crust
  3. Pour 1 cup of water into an Instant Pot
  4. Use the trivet which comes with Instant Pot to lower the cheesecake mixture into the Instant Pot
  5. Close lid
  6. Press “pressure cook” and make sure the pressure is “normal” and make sure “keep warm” button is off. Set time to 30-40 minutes
  7. Once time is achieved DO NOT VENT, allow instant pot to cool down naturally for about 15 minutes
  8. Manually release any remaining pressure by gradually turning release knob to venting position.
  9. Carefully lift lid to avoid dripping condensation on cheesecake. Top of cheesecake should be jiggly but not liquid. If needed, use paper towel to carefully dab cheesecake to absorb condensation on surface. Turn off pressure cooker. Once the pressure is reduced and you can open the cover, remove the trivet with the cheesecake.
  10. Allow to cool completely in the refridgerator for about 12-24 hour before serving
  11. Remove any parchment paper before serving
  12. Serve with your favourite low carb topping such as fresh fruit or whipped cream

Enjoy