Go Back
–+ servings
keto-lemon-cheesecake-recipe-for-the-instant-pot

Keto Lemon Cheesecake Recipe for the Instant Pot

A delicious and creamy keto lemon cheesecake made effortlessly in the Instant Pot. Perfect for those following a low-carb or ketogenic diet.
Print Pin This
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 380 kcal

Equipment

  • Instant Pot
  • 7-inch Springform Pan
  • Mixing Bowls
  • Electric mixer

Ingredients:  

Crust

  • 2 cups almond flour
  • 1/2 cup powdered erythritol
  • 1/2 cup butter, melted

Filling

  • 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

Instructions: 

  • 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.
  • 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.
  • Pour the cream cheese mixture over the crust in the pan. Cover with foil.
  • Add 1 cup of water to the Instant Pot, place a trivet inside, and lower the cheesecake onto the trivet.
  • Close the lid, set to sealing, and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release.
  • Remove the cheesecake, cool, then refrigerate for at least 4 hours before serving.

Notes:

Ensure the cream cheese is softened to avoid lumps in the batter. Refrigerate the cheesecake for at least 4 hours to set properly.

Nutrition value:

Calories: 380kcalCarbohydrates: 6gProtein: 8gFat: 35gSaturated Fat: 15gCholesterol: 110mgSodium: 260mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Keywords:

Keyword Cheesecake, Keto, Low Carb
Tried this recipe?Let us know how it was!