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Keto Lemon Cheesecake Recipe for the Instant Pot Keto Lemon Cheesecake Recipe for the Instant Pot


Keto Lemon Cheesecake Recipe for the Instant Pot

Written by: Lucas Johnson

This zesty keto lemon cheesecake is a real game changer! It's creamy, tangy, and super easy to whip up in my Instant Pot. A guilt-free treat that's truly irresistible!

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Putting together this keto lemon cheesecake has been quite the adventure! Using my trusty instant pot, I've stirred, whisked and poured my way to a zesty delight that's low-carb and oh-so-creamy. Trust me, even your non-keto friends will be fighting for the last slice. This cheesecake blends zingy lemon with decadent cheese, all on a buttery almond crust. Can't wait for you to try it!

Ingredients for Keto Lemon Cheesecake

  • Almond flour: Provides a low-carb, gluten-free crust base with a nutty flavor that complements the creamy cheesecake filling.
  • Powdered erythritol: A keto-friendly sweetener that adds sweetness without the carbs, perfect for a guilt-free dessert.
  • Butter: Adds richness and flavor to the crust, helping bind the almond flour for a delicious, buttery base.
  • Cream cheese: The main component of the cheesecake filling, creating a creamy and tangy texture that's essential for this dessert.
  • Eggs: Help bind the filling together, providing structure and richness to the cheesecake for a decadent texture.
  • Sour cream: Adds a subtle tanginess and creaminess to the filling, enhancing the overall flavor profile of the cheesecake.
  • Lemon juice: Provides a bright and zesty flavor that cuts through the richness of the cream cheese, adding a refreshing twist.
  • Lemon zest: Enhances the lemon flavor in the cheesecake, adding a burst of citrusy aroma and taste to the dessert.
  • Vanilla extract: Adds depth and warmth to the flavor profile, balancing the tanginess of the lemon and cream cheese.

Essential Tools for Making This Cheesecake

  • Instant Pot: Essential for pressure cooking the cheesecake quickly and efficiently.
  • 7-inch Springform Pan: Needed for shaping and baking the cheesecake, allowing for easy removal after cooling.

Serves: 8 people

Preparation time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes


  • 2 cups almond flour
  • 1/2 cup powdered erythritol
  • 1/2 cup butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup powdered erythritol
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract


  1. In a bowl, mix almond flour, 1/2 cup powdered erythritol, and melted butter. Press into the bottom of a greased 7-inch springform pan.
  2. In another bowl, beat cream cheese and 2/3 cup powdered erythritol until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
  3. Pour the cream cheese mixture over the crust in the pan. Cover with foil.
  4. Add 1 cup of water to the Instant Pot, place a trivet inside, and lower the cheesecake onto the trivet.
  5. Close the lid, set to sealing, and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release.
  6. Remove the cheesecake, cool, then refrigerate for at least 4 hours before serving.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 6g | Protein: 8g | Total Fat: 35g | Saturated Fat: 15g | Trans Fat: 0g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 260mg | Dietary Fiber: 2g | Sugar: 2g | Calcium: 100mg | Potassium: 120mg | Iron: 1mg | Vitamin A: 400µg | Vitamin C: 10mg

Preparing and Storing Keto Lemon Cheesecake

Make Ahead Instructions

  • Prepare the cheesecake as directed and refrigerate for up to 2 days before serving.

Freezing Instructions

  • Once the cheesecake has cooled completely, wrap it tightly in plastic wrap and aluminum foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator before serving.

One interesting fact about this instant pot keto lemon cheesecake recipe is that you can add a tablespoon of poppy seeds to the batter for a unique twist and added texture. Enjoy!

Common Questions About This Keto Lemon Cheesecake Recipe

Can I use a different type of flour for this cheesecake?
Yes, you can try using other nut flours like hazelnut or pecan flour as a substitute for almond flour.
How can I make this cheesecake sweeter?
You can increase the amount of powdered erythritol in the recipe to make the cheesecake sweeter to your liking.
Can I skip the sour cream in this recipe?
Sour cream adds richness and tanginess to the cheesecake, but you can omit it if you prefer.
How long does this cheesecake need to cool before serving?
It's best to refrigerate the cheesecake for at least 4 hours to allow it to set properly before serving.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to a month.

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