A quick and easy recipe for keto/low carb cheesecake made in the Instant Pot pressure cooker, with a gluten-free almond flour crust.
Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator and allow them to warm to room temperature. Start this 30 minutes before proceeding with the rest of the recipe.
Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
Add heavy cream, lemon juice, and vanilla extract. Beat on low speed until smooth, about 30 seconds.
Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.
Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15 minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours. Do not seal tightly because the cheesecake needs to dehydrate.
Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.
This recipe yields 4.5 g net carbs per serving. Nutrition information does not include erythritol because it cannot be digested by the body.
|Nutrition Facts Per Serving|
|Total Fat 45g||69%|
|Saturated Fat 23g||114%|
|Trans Fat 0g|
|Total Carb 6g||2%|
|Dietary Fiber 1.5g||6%|