Best Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce. This classic cheesecake is made keto by cutting the sugar not the flavor. It’s perfect texture is made by cooking it in the Instant Pot!
This keto cheesecake is from our 20 Recipe Instant Pot Ebook. This ebook is also home to one of our most popular recipes, Instant Pot Keto Crack Chicken.
Cheesecake is a classic American dessert, but it actually originated from Greece! It was thought to have originated on the Greek island of Samos and served to athletes in the first olympics in 776 B.C.
This low carb cheesecake is great to serve at birthday parties and other holiday parties along side other low carb desserts. If you love your Instant Pot, we wrote a post with our favorite keto Instant Pot desserts.
Instant Pot Cheesecake Ingredients
Low Carb Cheesecake Crust
- almond flour
- Swerve Confectioners
- ground cinnamon
- salt
- unsalted butter
- stevia
Low Carb Cheesecake Filling
- cream cheese
- sour cream
- eggs
- Swerve Confectioners
- vanilla extract
- lemon juice
- stevia glycerite
Low Carb Cheesecake Topping
- strawberries
- granulated erythritol
- stevia
- sea salt
- lemon juice
- vanilla extract
How to make Low Carb Cheesecake in the Instant Pot
First, line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to
fit; lightly spray the inside of the cake pan with coconut oil.
For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and
salt in a medium bowl. Then add the melted butter and liquid stevia and mix until crumbly. Next, press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients
in a large bowl. Pour the filling into the crust.
Next, place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water into the chamber. Cover the cheesecake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.
Turn the pot on Manual, High Pressure for 34 minutes and then do a natural release for 25
minutes. Carefully turn the valve to “vent” to release any remaining pressure before opening.
Then, use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot
any moisture on top. Let the cheesecake cool to room temperature and then refrigerate 4 hours before serving.
While the cheesecake cooks, make the topping. For the strawberry topping, combine the strawberries, erythritol, liquid stevia, and salt in a medium saucepan. Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature, and then refrigerate to chill.
This will keep well covered in the fridge for up to 10 days. Serve each slice of cheesecake with a spoonful of strawberry topping.
Pro tip: To reduce the net carbs, omit the strawberry topping from the low carb cheesecake.
Sign up below to join our newsletter if you want to be notified when a new recipe is posted?
[convertkit form=5269573]
If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!
If you need a little more hand holding and want something longer term, you may be interested in our 4 week keto meal prep course. It comes with 4 weeks of keto meal plans (1200, 1500 and 1800 calorie levels), weekly keto grocery lists, 40 keto recipe ebook, how to meal prep ebook, videos and more!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 1 week of keto meal plans for free!
If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, Twitter, and Facebook.
Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce
What You'll Need
Ingredients
Crust:
- 1 1/4 cups almond flour
- 1 tablespoon Swerve Confectioners
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted
- 7 drops liquid stevia
Filling:
- 2 8 oz blocks full-fat cream cheese, slightly softened
- 1/2 cup full-fat sour cream
- 2 large eggs
- 1/4 cup Swerve Confectioners
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon stevia glycerite
Topping:
- 2 cups frozen strawberries (unthawed)
- 1/4 cup granulated erythritol
- 7 drops liquid stevia
- 1 pinch sea salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Other:
- Coconut oil spray for the pan
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.
- For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and salt in a medium bowl.
- Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.
- For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the crust.
- Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water.
- Cover the cheesecake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.
- Turn the pot on Manual, High Pressure for 34 minutes and then do a natural release for 25 minutes.
- Carefully turn the valve to “vent” to release any remaining pressure before opening.
- Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top.
- Let the cheesecake cool to room temperature and then refrigerate 4 hours before serving.
- While the cheesecake cooks, make the topping. For the strawberry topping, combine the strawberries, erythritol, liquid stevia, and salt in a medium saucepan.
- Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
- Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
- Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature, and then refrigerate to chill.
- Serve each slice of cheesecake with a spoonful of strawberry topping.
Notes
Share Your Thoughts