Keto Instant Pot Cheesecake

16 Servings


For the crust:

  • 1 1/2 cups ground almonds
  • 5 tbsp salted butter melted
  • 1 1/2 tbsp erythritol sweetener
  • 1 tsp cinnamon


For the filling:

  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup powdered erythritol
  • 2 large eggs room temperature
  • 1/4 cup heavy whipping cream room temperature
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator and allow them to warm at room temperature for a couple hours.
  • Line the bottom and sides of an aluminum 7 inch round cheesecake pan with parchment paper. Place pan on the steam rack.

Making the crust:

  • Combine melted butter and erythritol in a mixing bowl, and stir together. Add almonds and cinnamon, stirring until it forms a loose dough.
  • Transfer the dough to the cheesecake pan and use a flat bottom glass to flatten the crust.
  • Transfer the pan to the freezer to chill the crust for 20 minutes while you work on the filling.

Making the filling:

  • Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed, about 1 minute.
  • Add heavy cream, lemon juice, zest and vanilla extract. Beat on low speed until smooth, about 30 seconds.
  • Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Don’t overmix the eggs.
  • Remove the pan with chilled crust from the freezer. Pour the batter over the crust, careful not to leave trapped air gaps. Flatten the surface using a spatula.

Cook and cool:

  • Add 1 cup of water to the bottom of the pressure cooker. Place the rack and pan in the instapot.
  • Place tin foil loosely over the cheesecake to prevent water from condensing onto the cheesecake during cooking.
  • Secure the lid and cook for 30 minutes at high pressure, followed by a 15 minute natural release.
  • If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface.
  • Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the rack handles to continue to cool on the counter-top.
  • After it has cooled, loosely drape a paper towel over the cheesecake pan and refrigerate for at least 24 hours.
  • Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve with whip cream and berry compote.
  • Recipe adapted from


  • Per slice:
  • Fat 17g
  • Protein 4g
  • Carbs 1.5g
  • Calories 173

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