Single slice of keto pressure cooker cheesecake

Low Carb Instant Pot Cheesecake (Keto Recipe)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 51 minutes
Servings 6 servings
Calories 460kcal


For the crust:

For the filling:

  • 16 oz wt. cream cheese (2 standard 8 oz wt. bricks), softened to room temperature
  • 2/3 cup powdered erythritol sweetener (4 oz wt.)
  • 2 large eggs, room temperature
  • 1/4 cup heavy whipping cream (2 oz wt.), room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract



  • 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.
  • Prepare an aluminum 6-inch round cheesecake pan with removable bottom or springform pan. Line the bottom and sides of the pan with separate pieces of parchment paper.

Make the crust:

  • Combine melted butter and erythritol in a mixing bowl, and stir together. Add almond flour, stirring until the butter is absorbed and forms a dough.
  • Transfer the dough to the cheesecake pan. Use a spoon or measuring cup to firmly press down to form a flat and smooth crust covering the entire bottom of the pan.
  • Transfer the pan to the freezer to chill the crust for 20 minutes while you work on the filling.

Make the filling:

  • Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed, about 1 minute.
  • 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.
  • Remove the pan with chilled crust from the freezer. Pour the batter over the crust, careful not to leave trapped air gaps. Flatten the surface using a spatula.

Cook and cool:

  • Add 1 cup of water to the bottom of 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.
  • 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.
  • Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
  • 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
Calories 460  
Total Fat 45g 69%
   Saturated Fat 23g 114%
   Trans Fat 0g  
Cholesterol 168mg 56%
Sodium 370mg 15%
Potassium 90mg 3%
Total Carb 6g 2%
   Dietary Fiber 1.5g 6%
   Sugars 1g  
Protein 11g  
Vitamin A 25% · Vitamin C 0% · Calcium 10% · Iron 9%