Description
Keto Instant Pot Lemon Cheesecake is a creamy and delicious low carb dessert perfect for lemon lovers.
Ingredients
Scale
- 1/2 cup (53 g) almond flour
- 1 tsp freshly grated lemon zest
- 2 tbsp (2.03 tbsp) powdered Swerve Sweetener
- 1/8 tsp (0.13 tsp) salt
- 1 1/2 tbsp (1.52 tbsp) butter, melted
- 1 lb (453.59 g) cream cheese, well softened
- 2/3 cup (121.33 g) powdered Swerve Sweetener (more if you like it sweeter)
- 1 tsp freshly grated lemon zest
- 1/4 cup (59.15 ml) fresh lemon juice
- 1 tsp lemon extract
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 2 tbsp (2.03 tbsp) heavy whipping cream
- 1/3 cup (78.86 ml) heavy whipping cream (for garnish)
- 1 tbsp (1.01 tbsp) powdered Swerve Sweetener (for garnish)
- Lemon zest or lemon slices (for garnish)
Instructions
- Line the bottom of the springform pan with a circle of parchment paper cut to fit. Grease the paper and the sides of the pan.
- In a medium bowl, whisk together the almond flour, lemon zest, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
- Press firmly and evenly into the bottom of the prepared pan and set aside.
- In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Then beat in the lemon zest, lemon juice, and lemon extract until well combined.
- Add the egg and egg yolks, and beat in until just combined, then beat in the whipping cream until just combined. Do not overbeat.
- Pour the filling over the crust and gently shake the pan back and forth to even out the top.
- Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well.
- Add 1 cup of water to the bottom of the pressure cooker. Set the cheesecake on the trivet and carefully lower into the pot.
- Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
- Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
- In a medium bowl, whip the cream with the sweetener until it holds stiff peaks. Pipe decoratively or spread on the top of the cheesecake.
- Decorate with lemon zest or lemon slices.
Notes
- Oven instructions: No need to wrap the pan in foil.
- You may also want to bake the bottom crust for 10 minutes at 325F to help it firm up.
- Bake the cheesecake at 300F for at least 30 minutes. Check on it every 5 minutes after that.
- The edges should be set but the center should still jiggle slightly when the pan is shaken.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving = 1/8th of cake
- Calories: 329 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 28.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4.9 g
- Fiber: 0.8 g
- Protein: 6.8 g
- Cholesterol: 0 mg