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Overhead shot of low carb instant pot cheesecake

Keto Cheesecake Recipe made in the Instant Pot

Make your family this super easy keto cheesecake made in the Instant Pot. They won't be able to taste the difference between this low carb cheesecake and the real thing!

Course Dessert
Cuisine American
Keyword instant pot, keto, low carb
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10
Calories 322 kcal
Author Lara

Ingredients

Crust

  • 2/3 cup almond flour
  • 2/3 cup coconut flour
  • 1/3 cup butter melted
  • 1 tsp vanilla extract
  • 2 tbsp granulated erythritol

Filling

  • 16 oz cream cheese room temp
  • 1/2 cup powdered erythritol
  • 1/2 tsp vanilla extract
  • Juice of 1/2 lemon
  • Zest of 1 lemon
  • 1/4 cup heavy whipping cream
  • 3 Eggs room temp

Topping

  • 1/2 cup sour cream
  • 2 tsp powdered erythritol

Instructions

  1. In a bowl combine all crust ingredients. Mixture should still be crumbly. Press mixture into a spring form or push pan. I lined the bottom and the sides.
  2. Mix together cream cheese, erythritol, vanilla extract, lemon juice & zest, and heavy cream in a stand mixer or with a hand mixer.
  3. One at a time add eggs to mixer and blend until until smooth (may still have a few lumps in it). Some other recipes I've read said that if you over mix it you will have a lumpy cheesecake, I didn't find this to happen when I turned my kitchenmaid on high and blended for a few. I wanted to get those lumps out hahaha.
  4. Transfer mixture into your lined cheesecake pan and loosely place foil on top. Some people say to put a paper towel on underneath the foil to help absorb moisture but there's almost always still moisture plus you're going to be adding a topping to it so I just skip that part.
  5. Place your trivet in you instant pot and then add 1 cup of water to instant pot.
  6. Now lower your cheesecake pan onto the trivet. I use these awesome stretchy bands, but if you don't have those you can make a sling from aluminum foil and gently lower it onto the trivet.
  7. Place the lid on the instant pot. Make sure the valve is set to sealed. Press "manual" for 34 minutes. You will let it come to pressure and then cook for 34 minutes. After it starts to beep, do 24 minutes "NPR" (natural pressure release).
  8. While the cheesecake is cooking, in a bowl mix all of the topping ingredients and set aside.
  9. After the cheesecake has done 24 minutes NPR, carefully release the valve (QPR) to let our any remaining pressure. Remove the lid once the pressure is released.
  10. Remove the cheesecake from the instant pot. Remove foil from pan, blot off any water from the top of the cheesecake.
  11. Spread topping onto the cheesecake (cheesecake should still be hot and wiggly in the center)
  12. Add foil (with or without paper towel) to cheesecake pan and place in fridge over night (or at least 6-8 hours)

Recipe Notes

Serves 10. Nutrition information per serving: 322kcals, 8g protein, 8g carbs, 3 g fiber, 5g net carbs, 30g fat

Nutrition Facts
Keto Cheesecake Recipe made in the Instant Pot
Amount Per Serving
Calories 322 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 129mg43%
Sodium 246mg11%
Potassium 101mg3%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 1030IU21%
Vitamin C 0.1mg0%
Calcium 86mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.