The Ultimate Keto Cheesecake Recipe Made Easy with an Instant Pot

Making a delicious keto cheesecake in an Instant Pot might sound intimidating, but it’s easier than you think. This recipe is not only low in carbs but also doesn’t require any fancy or expensive ingredients. Keep reading and you’ll soon enjoy a delightful dessert that fits perfectly into your keto lifestyle.

Why Choose a Keto Cheesecake?

Traditional cheesecake recipes often rely on high-carb ingredients like graham cracker crusts and regular sugars. For those on a ketogenic diet, these can quickly add up and knock you out of ketosis. This recipe uses keto-friendly alternatives, making it a perfect treat without sabotaging your diet.

Ingredients for the Crust

To make the crust keto-friendly, we move away from graham crackers and opt for a nut-based crust. Here’s what you’ll need:

  • Almonds: 2 cups of ground almonds (whole almonds, unsalted)
  • Butter: 5 tablespoons of melted butter

Making the Crust

  1. Grind the Almonds: Use a mini food processor to grind the almonds until they resemble a coarse meal.
  2. Mix with Butter: Combine the ground almonds with the melted butter in a bowl.
  3. Form the Crust: Press the mixture into a 6×3 springform pan, using the bottom of a drinking glass to pack it down firmly. Place the pan in the freezer while you prepare the cheesecake batter.

Ingredients for the Cheesecake Batter

The cheesecake batter is where most of the flavor and texture come from. Here are the ingredients you’ll need:

  • Cream Cheese: 16 ounces (typically two 8-ounce packs)
  • Sour Cream: 1 cup
  • Stevia Sweetener: ⅔ cup
  • Eggs: 2 large eggs
  • Salt: 2 pinches
  • Vanilla Extract: 1 tablespoon

Preparing the Cheesecake Batter

  1. Cream Cheese: Microwave the cream cheese for about one minute to soften it.
  2. Sour Cream: Mix the sour cream into the softened cream cheese.
  3. Sweetener and Eggs: Add the stevia sweetener and beaten eggs to the mixture.
  4. Salt and Vanilla: Add the salt and vanilla extract.
  5. Mix Well: Whisk everything together until you have a smooth batter.

Assembling the Cheesecake

  1. Retrieve the Crust: Take the springform pan with the crust out of the freezer.
  2. Pour the Batter: Pour the cheesecake batter over the crust.
  3. Set Up the Instant Pot: Add one cup of water to the Instant Pot and place a trivet inside. Carefully set the springform pan on the trivet.

Cooking with the Instant Pot

  1. Lock the Lid: Lock the Instant Pot lid in place and set the valve to the sealing position.
  2. Pressure Cook: Set the Instant Pot to pressure cook on high for 28 minutes.
  3. Natural Release: Once the timer goes off, allow for a natural release for 10 minutes before carefully releasing any remaining pressure.

Final Touch: The Topping

For an added layer of flavor, we’ll create a simple topping with the following ingredients:

  • Sour Cream: ½ cup
  • Stevia Sweetener: 2 tablespoons
  1. Mix Together: Whisk the sour cream and sweetener until well combined.
  2. Apply to Cheesecake: Spread the topping gently over the cooled cheesecake.

Waiting Game: Refrigeration

The toughest part of this recipe is waiting for the cheesecake to set.

  • Good: Refrigerate for at least 4 hours.
  • Better: Aim for 8 hours for a firmer set.
  • Best: Let it set overnight for optimal texture and flavor.

Taste Test and Review

Upon first bite, you’ll notice that the cheesecake has a tangy flavor, somewhat similar to yogurt due to the sour cream. The texture is rich and creamy, and the almond crust adds a satisfying crunch. Remarkably, even without traditional sugar, the use of stevia keeps the sweetness at an enjoyable level.

For those wary of low-carb sweeteners, this recipe proves that you don’t have to compromise on taste. The almond crust stands out as a highlight, providing a delightful contrast to the smooth cheesecake filling and creamy topping.

Common Questions

What if I don’t have an Instant Pot?

If you don’t own an Instant Pot, you can still bake this cheesecake. Search for the bain-marie technique to bake it in the oven, which involves wrapping your container in tinfoil and placing it in a water bath inside the oven.

How can I vary this recipe?

Feel free to experiment with different nuts for the crust or add flavorings like lemon zest to the batter for a citrusy twist. The core principles of this recipe—using keto-friendly ingredients and the Instant Pot—offer a fantastic foundation for customization.

Any other tips?

  • Always let your cheesecake set overnight for the best results.
  • If you run out of parchment paper, a thorough greasing of the springform pan will suffice, although parchment paper makes it easier to transfer the cheesecake to a serving platter.

Conclusion

This Instant Pot Keto Cheesecake recipe not only aligns with a low-carb lifestyle but is also incredibly easy to make. With simple ingredients and straightforward steps, you can whip up this delicious dessert that will impress both keto and non-keto eaters alike. Whether you’re new to keto or a seasoned pro, this cheesecake is a must-try. Enjoy!

The Ultimate Instant Pot Keto Cheesecake Recipe

instant pot keto cheesecake

Explore the delightful world of ketogenic desserts with this easy and delicious Instant Pot Keto Cheesecake recipe. Perfect for satisfying your sweet tooth while staying on track with your keto diet.

Prep Time 20 minutes
Cook Time 28 minutes
Additional Time 4 hours 14 minutes
Total Time 5 hours 2 minutes

Ingredients

For the Crust

  • Almonds: 2 cups, ground
  • Butter: 5 tablespoons, melted

For the Cheesecake Batter:

  • Cream Cheese: 16 ounces (typically two 8-ounce packs)
  • Sour Cream: 1 cup
  • Stevia Sweetener: ⅔ cup
  • Eggs: 2 large
  • Salt: 2 pinches
  • Vanilla Extract: 1 tablespoon

For the Topping:

  • Sour Cream: ½ cup
  • Stevia Sweetener: 2 tablespoons

Instructions

  1. Grind 2 cups of almonds in a food processor until coarse.
  2. Mix the ground almonds with 5 tablespoons of melted butter.
  3. Press the mixture into a 6x3 springform pan and freeze.
  4. Microwave 16 oz of cream cheese for 1 minute to soften.
  5. Combine softened cream cheese with 1 cup sour cream, ⅔ cup stevia, 2 beaten eggs, 2 pinches of salt, and 1 tablespoon vanilla extract. Whisk until smooth.
  6. Pour the batter over the crust in the springform pan.
  7. Add 1 cup of water to the Instant Pot and place a trivet inside.
  8. Set the pan on the trivet, lock the lid, set the valve to sealing, and pressure cook on high for 28 minutes. Allow natural release for 10 minutes.
  9. For the topping, whisk ½ cup sour cream with 2 tablespoons stevia and spread over the cooled cheesecake.
  10. Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Nutrition Information:

Serving Size:

per serving

Amount Per Serving: Calories: 320Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gCholesterol: 105mgSodium: 220mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 7g

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