Keto Instant Pot Lemon Cheesecake

Ingredients

For the Crust:

• 1 cup almond flour
• 3 tablespoons melted butter
• 2 tablespoons erythritol (or preferred keto sweetener)
• ½ teaspoon vanilla extract
• A pinch of salt

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• 2/3 cup erythritol (or preferred keto sweetener)
• 2 large eggs
• 1/4 cup heavy cream
• 1 tablespoon lemon zest (from about 1-2 lemons)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

For the Topping (Optional):

• Freshly whipped cream or a sprinkle of lemon zest

Instructions

1. Prepare the Crust:
   • In a medium bowl, mix the almond flour, melted butter, erythritol, vanilla extract, and salt until the mixture is crumbly and sticks together.
   • Press this mixture evenly into the bottom of a 7-inch springform pan lined with parchment paper.
   • Place the pan in the freezer to chill while you prepare the filling.
2. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
   • Add the erythritol and beat until well combined.
   • Add the eggs one at a time, mixing after each addition.
   • Stir in the heavy cream, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
   • Pour the cheesecake filling over the crust in the springform pan.
3. Prepare the Instant Pot:
   • Pour 1 cup of water into the bottom of the Instant Pot.
   • Place the trivet (metal rack) in the Instant Pot, and carefully lower the cheesecake pan onto the trivet. Cover the top of the pan with foil to prevent condensation.
4. Cook the Cheesecake:
   • Lock the lid and set the Instant Pot to High Pressure for 35 minutes.
   • Once done, allow a natural release for 15 minutes, then carefully release any remaining pressure.
5. Chill the Cheesecake:
   • Remove the cheesecake from the Instant Pot and allow it to cool to room temperature.
   • Refrigerate for at least 4 hours (preferably overnight) to set completely.
6. Serve:
   • Top with whipped cream and a sprinkle of lemon zest, if desired.
   • Slice and enjoy this keto-friendly treat!

Tips

• For extra flavor, consider adding a few drops of lemon extract to the filling.
• If you don’t have a 7-inch springform pan, use any Instant Pot-compatible pan, though cooking time may vary slightly.