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photo of keto cheesecake with berries and whipped cream

Instant Pot Keto Cheesecake

Instant Pot Keto Cheesecake proves that being on a low-carb diet regimen could be easy and tasty! This low-carb recipe does not take the fun out of desserts!

Course Dessert
Cuisine American
Keyword Instant Pot Keto Cheesecake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 slices
Calories 249 kcal
Author Catalina Castravet

Ingredients

Crust:

  • 1/2 cup blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon powdered erythritol sweetener
  • 1/4 teaspoon cinnamon powder

Cheesecake Filling:

  • 16 oz cream cheese softened to room temperature
  • 2/3 cup powdered erythritol sweetener
  • 2 large eggs room temperature
  • 1/4 cup heavy whipping cream room temperature
  • 1/4 cup sour cream
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract

Garnish:

  • 2 cups heavy cream
  • 2 tablespoons powdered erythritol sweetener
  • 1 teaspoon vanilla extract
  • Blueberries
  • Strawberries

Instructions

Cheesecake Crust:

  1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
  2. Add all the crust ingredients to a large bowl and stir until well combined.
  3. Press the mixture into the prepared springform pan.
  4. Press the crust and try to line the sides about to the middle of the pan edges.
  5. Freeze for at least 20 minutes.

Make the filling:

  1. Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed.
  2. Add heavy cream, sour cream, lemon juice, lemon zest, and vanilla extract. Beat on low speed until smooth, about 30 seconds. Stop to scrape the sides and bottom of the bowl.
  3. On low speed, add the eggs one at a time, beating until just combined, careful to not overmix.
  4. Pour the batter over the crust, and flatten the top with a spatula.

Cook:

  1. Place the metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  2. Gently transfer the cheesecake pan on top of the trivet.
  3. Select manual setting and adjust the pressure to high. Set time to 30 minutes.
  4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes. Manually release any remaining pressure by gradually turning the release knob to its venting position.
  5. Carefully open the pot and transfer cheesecake to a cooling rack. The cheesecake should be jiggly, but not liquidy.
  6. Let it cool for 1 hour, after which run a paring knife around the edges.
  7. Transfer cheesecake to the refrigerator for at least 12 hours or overnight.

Serve:

  1. Beat heavy cream, erythritol, and vanilla until stiff peaks form. Pipe on the cheesecake, garnish with blueberries and a few strawberries in the center.
  2. Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.

Recipe Video

Nutrition Facts
Instant Pot Keto Cheesecake
Amount Per Serving
Calories 249 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 76mg25%
Sodium 295mg13%
Potassium 235mg7%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 8g16%
Vitamin A 547IU11%
Vitamin C 1mg1%
Calcium 157mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.