This zesty and rich Keto Instant Pot Lemon Cheesecake is guaranteed to brighten your day! All the cooking can be done in your Instant Pot, making this keto dessert much less fussy than your typical oven-baked cheesecake.
FOR THE CRUST:
- 3/4 cup almond flour
- 2 tablespoons powdered erythritol sweetener
- Pinch of salt
- 2 tablespoons butter, melted
FOR THE FILLING:
- 1 pound cream cheese, softened
- 2/3 cup powdered erythritol sweetener
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- Two large Pete and Gerry’s Organic Eggs, room temp
- 2 tablespoon heavy whipping cream, room temperature
TO MAKE THE CRUST:
- STEP 1
Take seven-inch spring form pan and line it with parchment paper. Grease parchment paper with butter or ghee.
- STEP 2
Take a bowl and combine salt, sweetener, and almond flour. Add melted butter and stir well to mix.
- STEP 3
Into the bottom of the prepared pan, press the mixture evenly and firmly. To even it out, use a flat bottomed glass then put pan aside.
TO MAKE THE FILLING:
- STEP 1
Take a bowl and beat cream cheese until it gets smooth, then beat in lemon extract, lemon zest, lemon juice, and sweetener. Take a rubber spatula and scrape down sides of the bowl with it to make sure you get all the lumps.
- STEP 2
Scraping down bowl, beat in eggs one at a time, and beaters after each addition. Beat in heavy whipping cream until it gets well combined. Over the crust, pour mixture and spread to the edges of the pan.
- STEP 3
Take a piece of foil and rap the bottom of the spring form pan tightly. Over the top of the spring form, place a paper towel pan, then wrap foil around the top as well. To keep out excess moisture, your whole pan should be mostly covered in foil. .
- STEP 4
Place the rack that came with your Instant Pot into the bottom of the pot. Into the bottom, pour a cup of water. Calmly, onto rack, lower wrapped cheesecake pan.
- STEP 5
Close the lid and set on high, Instant Pot to manual mode for 35 mins. Once cooking time is complete, let the pressure to release naturally (don’t vent).
- STEP 6
Take out cheesecake and let it get cool to room temperature, then refrigerate for 3 or 4 hours. If desired, garnish with lemon slices and lightly sweetened whipped cream.
Serv. Size: 1 slice, Servings: 8
Macros per serving: 6g carbs (excluding erythritol), 29g fat, 7g protein, <1g fiber
Amount Per Serving (including erythritol): Calories 310, Fat Cal. 260, Total Fat 29g (45% DV), Sat. Fat 15g (75% DV), Trans Fat 0.5g, Cholest. 115mg (38% DV), Sodium 220mg (9% DV), Total Carb. 25g (8% DV), Fiber <1g (4% DV), Sugars 3g, Protein 7g, Vitamin A (15% DV), Vitamin C (6% DV), Calcium (8% DV), Iron (4% DV), Vitamin D (4% DV).