Description
A rich and creamy low-carb cheesecake made in the Instant Pot, perfect for satisfying your sweet tooth while keeping carbs in check.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- In a bowl, mix almond flour, erythritol, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth.
- Add sour cream, eggs, vanilla extract, and lemon juice; mix well.
- Pour the cheesecake batter over the crust.
- Place the springform pan on the trivet in the Instant Pot.
- Close the lid and cook on high pressure for 35 minutes.
- Let the pressure release naturally, then chill in the refrigerator before serving.
Notes
- For a firmer cheesecake, chill for at least 4 hours before serving.
- You can top with berries or sugar-free chocolate for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg