Description
A delicious low-carb dessert that delivers creamy cheesecake with a hint of lemon, made effortlessly in the Instant Pot.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup butter, melted
- 1 cup cream cheese, softened
- 1/2 cup erythritol or other keto-friendly sweetener
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix almond flour and melted butter to form a crust.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and erythritol until smooth.
- Add eggs, lemon juice, lemon zest, and vanilla; mix until well combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Add 1 cup of water to the Instant Pot and set the trivet inside.
- Place the cheesecake pan on the trivet and seal the pot.
- Cook on high pressure for 30 minutes, then allow natural release for 10 minutes.
- Remove the cheesecake and let it cool before refrigerating for at least 4 hours.
Notes
- For best results, use room temperature cream cheese.
- You can substitute lemon juice with lime juice for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg