A healthy recipe for making a 6-inch pumpkin cheesecake in the Instant Pot, with an almond flour crust. Keto, low carb, and gluten free.
Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator about 30 minutes before proceeding with the rest of the recipe.
Combine melted butter and sweetener in a mixing bowl, and stir together. Add almond flour, stirring until the butter is absorbed and it becomes dough-like.
Transfer the dough to the cheesecake pan. Use a spoon or measuring cup to firmly press down to form a flat, smooth crust covering the entire bottom of the pan.
Remove the pan with chilled crust from the freezer. Pour about 3/4 of the batter over the crust, careful not to leave trapped air gaps, and smooth the surface. Return the pan to the freezer.
Add 1 cup of water to the pressure cooker. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet.
Carefully lift the lid to avoid dripping condensation on the cheesecake. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface.
This recipe yields 5.5 g net carbs per serving (1 slice or 1/6th of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 37g||58%|
|Saturated Fat 18g||91%|
|Trans Fat 0g|
|Total Carb 8g||3%|
|Dietary Fiber 2.5g||11%|