Keto Instant Pot Vanilla cheesecake

For a chocolate Keto cheesecake, add the following to the filling and skip the sour cream topping: - 1/3 cup cocoa powder - 6 oz semi-sweet baking chocolate, melted You can still add the raspberries as a garnish.

Updated at: Thu, 17 Aug 2023 06:35:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories4609.8 kcal (230%)

Total Fat390.9 g (558%)

Carbs231.5 g (89%)

Sugars141.4 g (157%)

Protein95.5 g (191%)

Sodium2115.9 mg (106%)

Fiber29.8 g (106%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsground almonds

Crust

5 Tbspbutter

Crust

16 ozcream cheese

1 cupsour cream

2 pinchessalt

2 Tbspvanilla

2 Tbspswerve

Instructions

Step 1

Cut parchment paper for bottom of pan. Spray both the pan and parchment paper with Pam.

Step 2

Crush 2 cups almonds in food processor. Add 5 tsp melted butter. Press mixture into bottom of pan using bottom of glass. Put in freezer to set.

FreezerFreeze

Step 3

Mix together:

cream cheese16 oz

sour cream1 cup

sweetener⅔ cup

eggs2

salt2 pinches

vanilla2 Tbsp

Step 4

Remove crust from freezer and pour mixture into pan.

Step 5

For topping, mix 1/2 cup of sour cream with 2 tbsp of Swerve sweetener. Pour over top of cake.

Step 6

Add 1 cup of water to instant pot.

Step 7

Set cheesecake on trivet in instant pot.

Step 8

Lock lid and set pressure. Cook for 28 minutes on high pressure. Let naturally depressurize for 10 minutes.

Step 9

Remove cheesecake and blot moisture with paper towel.

Step 10

After an hour, move cake to fridge to cool overnight.

Step 11

Free-up cake from form by forcing pan down onto coffee mug under base. Once the form is free, remove cake from the base and parchment paper with spatula.

Step 12

Top with raspberries.