Keto Instant Pot Lemon Cheesecake - All Day I Dream About Food

Name: Keto Instant Pot Lemon Cheesecake - All Day I Dream About Food
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup almond flour (Crust); 1 teaspoon freshly grated lemon zest (Crust); 2 tablespoon powdered Swerve Sweetener (Crust); ⅛ teaspoon salt (Crust); 1 ½ tablespoon butter melted (Crust); 1 lb cream cheese well softened (Filling); ⅔ cup powdered Swerve Sweetener (more if you like it sweeter); 1 teaspoon freshly grated lemon zest (Filling); ¼ cup fresh lemon juice (Filling); 1 teaspoon lemon extract (Filling); 1 large egg room temperature (Filling); 2 large egg yolks room temperature (Filling); 2 tablespoon heavy whipping cream (Filling); ⅓ cup heavy whipping cream (Garnish); 1 tablespoon powdered Swerve Sweetener (Garnish); Lemon zest or lemon slices (Garnish)

13 steps

Prep:30minCook:30min

Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It's the perfect sugar-free dessert for lemon lovers. Oven instructions included. Try blueberry topping instead of garnish.

Updated at: Thu, 17 Aug 2023 07:30:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories325.4 kcal (16%)

Total Fat31.5 g (45%)

Carbs22.2 g (9%)

Sugars3.3 g (4%)

Protein6.8 g (14%)

Sodium229.4 mg (11%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupalmond flour

Crust

1 teaspoonlemon zest

freshly grated, Crust

2 tablespoonSwerve Sweetener

powdered, Crust

⅛ teaspoonsalt

Crust

1 ½ tablespoonbutter

melted, Crust

1 lbcream cheese

well softened, Filling

⅔ cupSweetener

powdered, more if you like it sweeter

1 teaspoonlemon zest

freshly grated, Filling

¼ cupfresh lemon juice

Filling

1 teaspoonlemon extract

Filling

1egg

large, room temperature, Filling

2egg yolks

large, room temperature, Filling

2 tablespoonheavy whipping cream

Filling

⅓ cupheavy whipping cream

Garnish

1 tablespoonSwerve Sweetener

powdered, Garnish

Lemon zest

or lemon slices, Garnish

Instructions

Step 1

Make crust with ingredients. Bake crust in over at 325 for 10-25 minutes to firm it up.

Step 2

In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Then beat in the lemon zest, lemon juice, and lemon extract until well combined.

Step 3

Add the egg and egg yolks, and beat in until just combined, then beat in the whipping cream until just combined. Do not overbeat.

Step 4

Pour the filling over the crust and gently shake the pan back and forth to even out the top.

Step 5

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Step 6

Add 1 cup of water to the bottom of the pressure cooker. Set the cheesecake on the trivet and carefully lower into the pot. (You can also simply use the trivet that came with your IP and lower the cheesecake in by hand).

Step 7

Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).

Step 8

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Step 9

(Garnish) In a medium bowl, whip the cream with the sweetener until it holds stiff peaks. Pipe decoratively or spread on the top of the cheesecake.

Step 10

(Garnish) Decorate with lemon zest or lemon slices.

Step 11

(Oven cooking) No need to wrap the pan in foil.

Step 12

(Oven cooking) You may also want to bake the bottom crust for 10 minutes at 325F to help it firm up.

Step 13

(Oven cooking) The edges should be set but the center should still jiggle slightly when the pan is shaken.