Perfect Keto Instant Pot Cheesecake

June 12, 2018

Perfect Keto Instant Pot Cheesecake

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Serving Size 1 mini cheesecake (makes 4)
Per Serving
Calories 426 kcal
Protein 9g
Total Carbohydrate 9g
Total Fat 41g
Fibre 3g

Ingredients

  • 1/3 cup almond flour (** CRUST **)
  • 3 tablespoons melted butter (** CRUST **)
  • 1/4 teaspoon cinnamon (** CRUST **)
  • 2 tablespoons granulated keto friendly sweetener of choice (** CRUST **)
  • 8oz cream cheese
  • 1/3 cup granulated keto friendly sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 Large whole eggs
  • 1 heaped tablespoon peanut butter powder
  • 3 tablespoons Perfect Keto Nut Butter

Optional

  • 1 cup strawberries
  • 1/2 cup whipped cream

Directions

Step 1
For the crust, combine almond flour, butter, cinnamon, and granulated sweetener in a small bowl until well combined. Press into bottoms of 5 small ramekins or silicon molds.
Step 2
For the cheesecake, beat cream cheese with electric mixer until light and fluffy. Add remaining ingredients, eggs last. Beat just until combined. Place 1 c water in bottom of your Instant Pot. Layer ramekins with tray or trivet. Set to steam vegetables, adjust time to 6 minutes.
Step 3
When timer goes off, let the cooker naturally release the pressure. Carefully remove ramekins and let cool to room temperature, then chill in fridge. Top with strawberries and whipped cream if desired.
June 12, 2018 By