Keto Instant Pot Lemon Cheesecake

Ingredients:

For the crust (optional):

• 3/4 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol
• Pinch of salt

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• 1/2 cup powdered erythritol (or preferred keto sweetener)
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp lemon juice (fresh is best!)
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

🍰 Instructions:

1. Prepare the crust (optional):
   • Mix almond flour, melted butter, sweetener, and salt in a bowl.
   • Press the mixture into the bottom of a 6-inch springform pan.
   • Place in the freezer while you prepare the filling.
2. Make the filling:
   • In a bowl, beat cream cheese until smooth.
   • Add erythritol and mix until combined.
   • Add eggs one at a time, mixing gently.
   • Stir in sour cream, lemon juice, zest, and vanilla.
3. Assemble:
   • Pour the filling over the crust in the springform pan. Tap gently to release air bubbles.
   • Cover the pan with aluminum foil.
4. Instant Pot setup:
   • Add 1 cup of water to the Instant Pot.
   • Place the trivet inside and carefully set the cheesecake on it.
   • Lock the lid and set to Manual/High Pressure for 30 minutes.
   • Let it natural release for 15 minutes, then release any remaining pressure.
5. Cool and chill:
   • Remove the cheesecake carefully. Let it cool at room temp for 30–60 minutes.
   • Refrigerate for at least 4 hours, preferably overnight.

💡 Tips:

• Top with a little lemon zest or sugar-free whipped cream before serving.
• You can skip the crust for fewer carbs – still super delicious!