This creamy & delicious recipe couldn’t be low carb – Or can it?
Easy Keto Instant Pot Cheesecake
Description
Indulge in a decadent treat with this Easy Keto Instant Pot Cheesecake recipe. With a creamy texture and rich flavor, this low-carb dessert is sure to satisfy your sweet cravings while fitting into your keto lifestyle.
Ingredients
Crust
Filling
Topping
Crust Instructions
Preparation
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Making the Crust
In a mixing bowl, combine the nuts, softened butter, almond extract, and Swerve sweetener. Stir everything together until the mixture is evenly blended. Pour the mixture into a cheesecake spring pan, or any small baking pan. Press the mixture into an even layer on the bottom of the pan so that it is evenly distributed. Place the pan in the refrigerator or freezer to firm up.
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Making the Filling
In a mixer, combine the cream cheese, sour cream, eggs, salt, vanilla and Swerve sweetener. Mix thoroughly for 5 minutes until the mixture is a creamy consistency. Remove the spring pan from the refrigerator and pour the mixture on top of the crust, being careful to not overfill the pan. Place a 1 cup of water in the bottom of the Instant Pot (Necessary to create steam for the pressure cooker). Also place a trivet in the bottom of the pan to keep the spring pan up out of the water. Now seal the spring pan into the Instant Pot and set to pressure cook for 28 minutes.
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Making the Topping
In a mixing bowl, combine the sour cream, vanilla extract, and Swerve sweetener. Stir everything together until the mixture is evenly blended. Place in the refrigerator while the cheesecake is cooking. Once the cheesecake has been removed from the Instant Pot, gently dab the water from the top with a napkin. Do not remove the spring pan yet. Pour the topping mix onto the cheesecake and spread evenly over the top of the cake. Place the cheesecake into the refrigerator (still in the spring pan) for a minimum of 4 hours to cool and firm.
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Serving the Cheesecake
Remove the cheesecake from the refrigerator. Release the spring pan and lift the outer spring band, but leave the pan bottom under the cake. Cut the cheesecake into 8 slices and serve.
