Description
A deliciously creamy and low-carb cheesecake made effortlessly in the Instant Pot with a refreshing lemon flavor.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 3/4 cup erythritol
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine almond flour and erythritol, then mix in the melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and erythritol until smooth and creamy.
- Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Pour the cheesecake filling over the crust.
- Prepare the Instant Pot with water and place the cheesecake on a trivet.
- Seal the lid and cook on high pressure for 30 minutes, then perform a natural release.
- Remove from the pot and let cool before refrigerating for at least 4 hours.
- Serve chilled, garnished with lemon slices if desired.
Notes
- Ensure all ingredients are at room temperature for a smoother consistency.
- Garnish with whipped cream for added flavor if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 2g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 109mg