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    Home » Instant Pot

    Keto Low Carb Cheesecake

    Published: December 4, 2019 · Modified: November 26, 2024 by Kate · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

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    instant pot low carb cheesecake pin.

    Indulge in a guilt free dessert with this delicious Keto Low Carb Cheesecake! This recipe is easy to make and takes less than 60 minutes of cooking time in the Instant Pot.

    A slice of cheesecake taken out of a whole cheesecake.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Dessert Recipes You'll Love
    • Keto Low Carb Instant Pot Cheesecake
    • #respond

    Check out Low Calorie Key Lime Pie and my Low Calorie Cheesecake for more great dessert recipes!

    This keto low carb cheesecake is a great dessert option for those who are following a low carb diet. The crust is made with almond flour, butter, cinnamon, and monk fruit sweetener, making it a perfect low carb substitute for traditional graham cracker crusts.

    Using the Instant Pot to cook the cheesecake is a game-changer as it cooks the cheesecake evenly and quickly, and eliminates the need for a water bath. This cheesecake is a delicious and healthy dessert option that's easy to make.

    More healthier dessert recipes to make: Light and Healthy Tiramisu

    A slice of cheesecake on a plate.

    Why You'll Love This Recipe

    • Low carb. This recipe is perfect for anyone who is following a low carb or keto diet as it uses almond flour crust and monk fruit sweetener, which are low in carbs and won't spike your blood sugar levels.
    • Easy to make. Using the Instant Pot to cook the cheesecake makes the cooking process much quicker and easier.
    • Perfect texture. The Instant Pot cooking method makes sure the cheesecake is cooked evenly and results in a perfect texture that's smooth and creamy.

    Ingredients You'll Need

    Labeled ingredients for the cheesecake.
    • Almond Flour: This flour is made from ground almonds and is a great alternative to traditional flour for those who are following a low carb or gluten-free diet.
    • Butter: Used in the crust, butter adds a rich and buttery flavor and helps to bind the almond flour together.
    • Ground Cinnamon: This spice adds warmth and flavor to the crust and complements the other ingredients well.
    • Cream Cheese: This is the base of the filling and creates the creamy and rich texture that's characteristic of cheesecake.
    • Eggs: The eggs in the filling help to bind the ingredients together and create the smooth texture that's characteristic of cheesecake.
    • Monk Fruit Sweetener: A great alternative to traditional sugar and won't spike your blood sugar levels.
    • Vanilla Extract: This ingredient adds flavor and complements the cream cheese well.
    • Lemon Juice: Adds a tangy flavor to the cheesecake and helps to cut through the richness of the cream cheese.
    • Salt: Helps to balance out the sweetness and enhances the flavor of the other ingredients.

    Step-By-Step Instructions

    Steps to make the cheesecake.
    Steps to putting the cheesecake in the Instant Pot.

    Step 1: In a mixing bowl, combine almond flour, melted butter and cinnamon. Mix until they are combined well. Mix well.

    Step 2: Transfer the mixture into a 7-inch springform pan and press it firmly into the bottom of the pan. Place the pan in the freezer for 10-15 minutes to set the crust.

    Step 3: Meanwhile, in a large mixing bowl, beat the cream cheese until smooth.

    Step 4: Add eggs, one at a time, and mix until combined. Add monk fruit sweetener, vanilla extract, lemon juice, and salt. Mix well.

    Step 5: Pour the cheesecake filling onto the crust and smooth the top with a spatula. Cover the pan tightly with aluminum foil.

    Step 6: Pour water into the Instant Pot and place the trivet inside. Place the pan on the trivet.

    Step 7: Close the Instant Pot lid and set the vent to "sealing". Turn the Instant Pot on to high pressure and cook for 40 minutes.

    Step 8: When the cheesecake is done, let the Instant Pot naturally release the pressure. This takes about 30 minutes.

    Step 9: Open the lid and carefully remove the cheesecake from the Instant Pot. Let the cheesecake cool to room temperature. Once cooled, cover and refrigerate the cheesecake for at least 8 hours, or overnight.

    Step 10: When ready to serve, remove the cheesecake from the pan and slice into pieces.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    A whole cheesecake on a plate.

    Expert Tips

    • Room temperature ingredients. Make sure that all the ingredients are at room temperature before mixing them together. This will make sure that the filling is smooth and doesn't have any lumps.
    • Use a springform pan. Using a springform pan makes it easier to remove the cheesecake from the pan without damaging it.
    • Don't over-mix. Avoid over-mixing the filling as this can cause the cheesecake to crack. Mix until everything is well combined and then stop.
    • Cool the cheesecake. Once the cheesecake is cooked in the Instant Pot, let it cool down to room temperature before refrigerating it. This helps to prevent condensation from forming on the cheesecake and ruining the texture.
    • Chill overnight. It's best to chill the cheesecake overnight in the refrigerator to achieve the perfect texture.

    Variations

    • Chocolate Cheesecake: Add ¼ cup of unsweetened cocoa powder to the filling for a rich and chocolatey flavor. You can also top the cheesecake with sugar-free chocolate chips or a drizzle of sugar-free chocolate sauce.
    • Berry Cheesecake: Add 1 cup of fresh berries, such as raspberries, blueberries, or strawberries, to the filling for a fruity and refreshing flavor. You can also top the cheesecake with additional fresh berries or a berry compote.
    • Pumpkin Cheesecake: Add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the filling for a fall-inspired cheesecake. You can also top the cheesecake with whipped cream and a sprinkle of cinnamon.
    • Lemon Cheesecake: Add 2 tablespoons of lemon zest and ¼ cup of lemon juice to the filling for a tangy and refreshing flavor. You can also top the cheesecake with whipped cream and a slice of lemon.

    Storing & Freezing

    Storing: Let the cheesecake cool down to room temperature. Cover the cheesecake with plastic wrap or aluminum foil, making sure that it's wrapped tightly to prevent air from getting in. Store the cheesecake in the refrigerator for up to 5 days.

    Freezing: If you're planning on freezing the cheesecake, it's best to wrap it in plastic wrap and then aluminum foil before placing it in the freezer. Cheesecake can be frozen for up to 2 months. When you're ready to eat it, thaw it in the refrigerator overnight before serving.

    Recipe FAQ's

    Can I use a different type of sweetener instead of monk fruit sweetener?

    Yes, you can use your preferred low-carb sweetener in this recipe. Just be sure to adjust the amount to your taste.

    Can I use a different type of nut flour instead of almond flour?

    Yes, you can substitute almond flour with other types of nut flour such as hazelnut, pecan, or macadamia nut flour.

    Can I use a regular oven instead of an Instant Pot?

    Yes, you can bake the cheesecake in a regular oven. Preheat the oven to 350 °F and bake for 40-45 minutes, or until the center of the cheesecake is set.

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    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!

    Thumbnail of keto low carb cheesecake.

    Keto Low Carb Instant Pot Cheesecake

    5 from 22 votes
    By Kate
    Indulge in a guilt free dessert with this delicious keto low carb Instant Pot cheesecake! This recipe is easy to make and takes less than 60 minutes of cooking time in the Instant Pot. Serve this cheesecake chilled and garnished with fresh berries for a refreshing and satisfying treat!
    Pin Recipe Print Recipe Save RecipeSaved!
    Prep 20 minutes mins
    Cook 1 hour hr 10 minutes mins
    Chill Time 8 hours hrs
    Total 9 hours hrs 30 minutes mins
    Servings 12 Servings
    Calories 232kcal
    Prevent your screen from going dark

    Special Equipment

    • Hand Mixer
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups
    • Instant Pot Springform Pan
    • Instant Pot Pressure Cooker

    Ingredients
     
     

    • 1 cup blanched amond flour
    • 4 tablespoons unsalted butter melted
    • ½ teaspoon ground cinnamon
    • 16 ounces cream cheese room temperature
    • 2 large eggs room temperature
    • ½ cup monk fruit sweetener
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh lemon juice
    • ⅛ teaspoon salt

    Instructions
     

    • In a mixing bowl, combine almond flour, melted butter and cinnamon. Mix until they are combined well. Mix well.
    • Transfer the mixture into a 7-inch springform pan and press it firmly into the bottom of the pan. Place the pan in the freezer for 10-15 minutes to set the crust.
    • Meanwhile, in a large mixing bowl, beat the cream cheese until smooth.
    • Add eggs, one at a time, and mix until combined. Add monk fruit sweetener, vanilla extract, lemon juice, and salt. Mix well.
    • Pour the cheesecake filling onto the crust and smooth the top with a spatula. Cover the pan tightly with aluminum foil.
    • Pour water into the Instant Pot and place the trivet inside. Place the pan on the trivet.
    • Close the Instant Pot lid and set the vent to "sealing". Turn the Instant Pot on to high pressure and cook for 40 minutes.
    • When the cheesecake is done, let the Instant Pot naturally release the pressure. This takes about 30 minutes.
    • Open the lid and carefully remove the cheesecake from the Instant Pot. Let the cheesecake cool to room temperature. Once cooled, cover and refrigerate the cheesecake for at least 8 hours, or overnight.
    • When ready to serve, remove the cheesecake from the pan and slice into pieces.

    Notes

    • Make sure that all the ingredients are at room temperature before mixing them together. This will make sure that the filling is smooth and doesn't have any lumps.
    • Using a springform pan makes it easier to remove the cheesecake from the pan without damaging it.
    • Avoid over-mixing the filling as this can cause the cheesecake to crack. Mix until everything is well combined and then stop.
    • Once the cheesecake is cooked in the Instant Pot, let it cool down to room temperature before refrigerating it. This helps to prevent condensation from forming on the cheesecake and ruining the texture.
    • It's best to chill the cheesecake overnight in the refrigerator to achieve the perfect texture.
    • Storing: Let the cheesecake cool down to room temperature. Cover the cheesecake with plastic wrap or aluminum foil, making sure that it's wrapped tightly to prevent air from getting in. Store the cheesecake in the refrigerator for up to 5 days.
    • Freezing: If you're planning on freezing the cheesecake, it's best to wrap it in plastic wrap and then aluminum foil before placing it in the freezer. Cheesecake can be frozen for up to 2 months. When you're ready to eat it, thaw it in the refrigerator overnight before serving.

    Nutrition

    Calories: 232kcalCarbohydrates: 5gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 48mgSodium: 154mgFiber: 1gSugar: 2g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Give it a star rating and leave a comment below!
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    177 shares
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    Reader Interactions

    Comments

    1. Denise

      May 02, 2024 at 8:15 pm

      How do I convert recipe to bake in oven? I don't own or have room for an IP.

      Reply
      • Kate

        June 20, 2024 at 4:48 pm

        Look for a keto/low-carb cheesecake recipe for the oven, and follow those instructions. This is an IP recipe.

        Reply
    2. Viviane

      August 17, 2021 at 4:21 pm

      I have a 3quart IP. Can I halve the recipe to fit in my 3quart? Do I reduce the cooking time

      Reply
      • Erika

        August 25, 2021 at 9:14 pm

        Hi Viviane, you can half the recipe, but I would keep the same cooking time.

        Reply
    3. HB

      June 01, 2021 at 5:08 am

      Where does the salt go - into the crust or the cream cheese mixture? Does it say in the instructions and I am missing it?

      Reply
      • Erika

        June 01, 2021 at 7:40 pm

        It goes in the cream cheese mixture. I just updated the recipe, thanks for letting me know. 🙂

        Reply
    4. Sarah

      December 07, 2019 at 12:06 am

      This looks delicious!
      I just got an Instant Pot, so I will have to try this recipe out.
      Plus it is gluten-free and low carb - even better!

      Reply
    5. Anastasha

      December 05, 2019 at 4:04 pm

      I love cheesecake and just got an instant pot so I will be trying this 😋

      Reply
    6. David Stephens

      December 05, 2019 at 10:36 am

      This looks amazing - recipes that work in the IP generally work in the slow cooker too...I might have to give it a go!

      Reply
    7. Beth

      December 05, 2019 at 5:35 am

      I love how light, creamy and easy this cheesecake is! Sooo delicious!

      Reply
    8. Jere Cassidy

      December 05, 2019 at 4:00 am

      I still don't have an InstaPot, probably the only person left without one. Your cheesecake looks rich and creamy. I need to try monkfruit.

      Reply
    9. Morgan Eisenberg

      December 05, 2019 at 3:40 am

      Looks so smooth and creamy! Who knew my Instant Pot could do that?

      Reply
    10. Beth

      December 05, 2019 at 3:37 am

      I never pass up a slice either! I love that cheesecake can be made in the instant pot!

      Reply
    11. Kay

      December 04, 2019 at 7:10 pm

      I have never made a cheesecake in a pressure cooker. Will give it a go!

      Reply
    12. Andrea Metlika

      December 04, 2019 at 4:57 pm

      Oh my gosh, I was just challenged to make an instant pot cheesecake and this one is perfect!

      Reply
    13. Kelsey

      December 04, 2019 at 4:42 pm

      I have wanted to make a cheesecake in my instant pot! This one is going to be the one! Looks so good!

      Reply
    14. Jen

      December 04, 2019 at 4:41 pm

      Making this in an IP is such a game changer! I’m going to make a few to freeze to use this holiday season. Thank you for such a delicious and easy recipe.

      Reply
    15. Tawnie K Kroll

      December 04, 2019 at 4:18 pm

      Such a great idea making it in the IP!

      Reply
    16. Veena Azmanov

      December 04, 2019 at 4:03 pm

      Cheese Cake and Low Carb sounds so interesting and Keto sounds healthy too. Looks too delicious to resist. Instant Pot awesome.

      Reply
    5 from 22 votes (11 ratings without comment)

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