Description
This Keto Instant Pot Lemon Cheesecake is a delicious and creamy dessert that is low in carbs and perfect for anyone following a ketogenic diet.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup erythritol sweetener
- 1/4 cup butter, melted
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a bowl, combine almond flour, erythritol, and melted butter to form a crust.
- Press the mixture into the bottom of the Instant Pot pan.
- In another bowl, blend together cream cheese, sour cream, lemon juice, lemon zest, vanilla, and salt until smooth.
- Add eggs one at a time, mixing after each addition.
- Pour the cheesecake filling over the crust in the Instant Pot.
- Seal the Instant Pot and cook on high pressure for 40 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Let the cheesecake cool in the pot before transferring to the refrigerator to chill for at least 4 hours.
Notes
- For best results, use full-fat cream cheese.
- This cheesecake can be topped with sugar-free whipped cream or fresh berries if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg