Keto Instant Pot Lemon Cheesecake Recipe
This Keto Instant Pot Lemon Cheesecake is the perfect low-carb dessert that combines a creamy, tangy filling with a simple almond flour crust. Made effortlessly in the Instant Pot, it’s a must-try for anyone craving a deliciously refreshing keto-friendly treat!
Equipment
- Instant Pot
- Springform Pan
- Food Processor
- Mixing Bowls
- Whisk
- Spatula
- Trivet
Ingredients
- Almond Flour: 1 cup
- Butter: 4 tbsp
- Cream Cheese: 16 oz
- Granulated Sweetener: 3/4 cup
- Eggs: 2 large
- Heavy Cream: 1/4 cup
- Lemon Juice: 3 tbsp
- Lemon Zest: 1 tbsp
- Vanilla Extract: 1 tsp
Instructions
- Combine almond flour, butter, and sweetener to make the crust. Press into a springform pan and freeze.
- Beat cream cheese and sweetener until smooth. Add eggs one by one.
- Mix in cream, lemon juice, zest, and vanilla. Pour over the crust.
- Seal the pan with foil and cook in the Instant Pot with water on a trivet.
- Let cool and refrigerate.