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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!

low carb instant pot cheese cake with easy strawberry sauce on a white background

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

low carb instant pot cheese cake with easy strawberry sauce on a white background

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

low carb instant pot cheese cake with easy strawberry sauce on a white background

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.

low carb instant pot cheese cake with easy strawberry sauce on a white background

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.

low carb instant pot cheese cake with easy strawberry sauce on a white background

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low carb instant pot cheese cake with easy strawberry sauce on a white background

Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce

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!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 35 minutes
Refrigeration: 4 hours
Servings: 10 slices
Calories: 336kcal
Author: Faith

Equipment

  • pressure cooker

Ingredients

Crust:

Filling:

Topping:

Other:

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

Macros Per Serving: 336kcals, 22.4g total carbs, 2.5g fiber, 12.5g sugar alcohols, 7.4g net carbs, 30.6g fat, 7.4g protein

Nutrition

Calories: 336kcal | Carbohydrates: 22.4g | Protein: 7.4g | Fat: 30.6g | Fiber: 2.5g
Tried this recipe?Mention @TheKetoQueens or tag #TheKetoQueens!

 

low carb instant pot cheese cake with easy strawberry sauce on a white background