Keto Instant Pot Lemon Cheesecake – A Delightful Low-Carb Dessert

Indulge in the creamy goodness of this Keto Instant Pot Lemon Cheesecake, a dessert that strikes the perfect balance between tangy and sweet while keeping it low-carb and keto-friendly. This rich and velvety cheesecake is a dream come true for lemon lovers and is effortlessly made in the Instant Pot, ensuring a moist, perfectly cooked result every time. Whether it’s for a special occasion or just a treat for yourself, this recipe will quickly become a favorite in your keto repertoire.

Start your keto journey with our Keto Diet Plan for Beginners: Step-by-Step Guide! This comprehensive guide is your go-to resource for making the switch to a keto lifestyle smooth and stress-free. With expert tips, practical advice, and an easy-to-follow plan, you’ll have everything you need to achieve your health and wellness goals. Feel more energized, stay motivated, and enjoy the benefits of living a healthier, low-carb lifestyle—begin today!

Why You’ll Love Keto Instant Pot Lemon Cheesecake

• Quick and Easy: The Instant Pot takes the guesswork out of baking, giving you a flawless cheesecake with minimal effort.
• Low-Carb Indulgence: Satisfy your sweet cravings without derailing your keto goals.
• Lemon Perfection: The bright, citrusy flavor of lemon adds a refreshing twist to the creamy texture.
• Versatile: Perfect for dinner parties, celebrations, or a quiet evening treat.

My Personal Experience

I’ve always been a fan of cheesecake, but traditional recipes often left me feeling guilty afterward. When I discovered how easy it was to make a keto version using the Instant Pot, I knew I had to try it. The result? A perfectly smooth and creamy cheesecake with a zesty lemon kick that feels like sunshine in every bite. It’s now my go-to dessert for entertaining or when I just need a little indulgence to brighten my day!

Required Equipment

To make this Keto Instant Pot Lemon Cheesecake, you’ll need a few essential tools. Trust me, these are game-changers for creating a smooth, perfect cheesecake every time!

Trivet
An Instant Pot trivet is essential to keep the cheesecake pan above the water level for even cooking. It’s a small but mighty tool that ensures your cheesecake doesn’t end up soggy or overcooked.

Instant Pot
If you haven’t yet embraced the convenience of an Instant Pot, this recipe will convince you! The Instant Pot creates the creamiest, most delicious cheesecakes without the hassle of water baths. Plus, it cooks everything evenly and quickly, making dessert time a breeze.

Springform Pan
A good-quality springform pan is a must-have for cheesecakes. The removable sides allow for an easy release of your cheesecake, so it stays intact and looks perfect when you’re ready to serve. Trust me, once I switched to using a springform pan, cheesecake preparation became so much easier!

Food Processor
A food processor helps in grinding the almond flour and mixing the crust ingredients efficiently. It’s also great for blending the cheesecake filling to a smooth, lump-free consistency. I love mine for multiple keto recipes!

Mixing Bowls
You’ll need a couple of mixing bowls—one for the crust and one for the cheesecake filling. I always opt for stainless steel or glass bowls as they make it easier to whisk and combine ingredients without worrying about any reaction.

Whisk
A good, sturdy whisk is key when it comes to blending your filling and ensuring the cheesecake turns out smooth. I like to use a hand whisk, but if you prefer, an electric hand mixer can make things quicker!

Spatula
A silicone spatula is my go-to tool for scraping down the sides of bowls and ensuring everything is mixed evenly. It also helps to spread the cheesecake batter smoothly into the pan, giving it a flawless finish.

Ingredients & Substitutions

• Almond Flour (1 cup): Used for the crust; you can substitute with coconut flour, but adjust the quantity since it’s more absorbent.
• Butter (4 tbsp, melted): Helps bind the crust together. Ghee works as an alternative.
• Cream Cheese (16 oz): The base of the cheesecake. Full-fat is best for keto.
• Granulated Sweetener (3/4 cup): Erythritol or monk fruit works perfectly. Adjust sweetness to taste.
• Eggs (2 large): Provides structure to the cheesecake. No real substitute here.
• Heavy Cream (1/4 cup): Adds richness. Coconut cream can be used if you’re dairy-free.
• Lemon Juice (3 tbsp): Freshly squeezed for that tangy flavor. Bottled works in a pinch.
• Lemon Zest (1 tbsp): Enhances the citrus flavor.
• Vanilla Extract (1 tsp): Adds depth to the flavor.

How to Make Keto Instant Pot Lemon Cheesecake

1. Prepare the crust by combining almond flour, melted butter, and a pinch of sweetener in a mixing bowl. Press the mixture firmly into the bottom of a greased springform pan. Freeze for 10 minutes to set.
2. In a large bowl, beat the cream cheese and sweetener until smooth. Add eggs one at a time, mixing after each addition.
3. Stir in heavy cream, lemon juice, zest, and vanilla extract until fully combined.
4. Pour the filling over the prepared crust, smoothing the top. Cover the pan tightly with aluminum foil.
5. Place the trivet in the Instant Pot and add 1 cup of water. Carefully lower the cheesecake onto the trivet using a foil sling.
6. Seal the Instant Pot lid and set to manual high pressure for 35 minutes. Allow a natural release for 10 minutes before carefully removing the lid.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Tips for This Recipe

• Always use room-temperature cream cheese to avoid lumps in the batter.
• A foil sling makes removing the cheesecake from the Instant Pot so much easier!
• Allow the cheesecake to chill overnight for the best texture and flavor.

Optional Additions

• Whipped Cream: Add a dollop for extra indulgence.
• Fresh Berries: Strawberries or raspberries pair beautifully with the lemon flavor.
• Lemon Drizzle: Mix lemon juice and powdered sweetener for a tangy glaze.

Serving Ideas

• Serve chilled as a refreshing dessert.
• Pair with a hot cup of keto-friendly tea or coffee for a cozy treat.
• Use as the centerpiece of a low-carb dessert platter at gatherings.

Storage Recommendation

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, let the cheesecake sit at room temperature for 15 minutes, as reheating in the microwave may alter the texture.

Frequently Asked Questions

Can I make this without an Instant Pot?
Yes! You can bake it in the oven at 325°F for 45–50 minutes, using a water bath for even cooking.

Can I freeze this cheesecake?
Absolutely. Slice it, wrap each piece in plastic wrap, and freeze for up to 2 months.

Nutritional Breakdown (Per Serving)

• Calories: 240
• Total Carbs: 6g
• Net Carbs: 4g
• Protein: 6g
• Fat: 22g

We’d love to hear how your recipe turned out! 💬 Drop a comment below and let us know—your feedback means the world to us. 😊 Be sure to follow us on Facebook for more mouthwatering keto recipes and practical tips to keep your low-carb journey exciting and enjoyable. Don’t forget to save our site as your go-to hub for all things keto! If you’re new to keto, be sure to check out our Keto Diet Plan for Beginners: Step-by-Step Guide—it’s packed with everything you need to start strong and stay motivated!