Instant Pot Keto Cheesecake Recipe

Instant pot keto cheesecake sounds ideal because it seems so simple to make. All of these ingredients are keto-friendly, just make sure to read the nutrition facts on the back. I think I would like this recipe because the ground almond crust sounds amazing. This is a great substitution and alternative if I want a healthier cheesecake option. There are many people who are keto, and cheesecake is a great keto dessert. This is a quick instant pot keto cheesecake recipe by Twin Cities Adventures on YouTube. In the tutorial, he states how you can use regular sugar and it won’t be super high in carbohydrates, however, it depends on your own carbohydrate intake.

Ingredients:

For Crust:

• 2 cups ground almonds
• 5 tbsp butter

For Filling:

•  16 oz cream cheese
• 1 cup sour cream
• 2/3 cup stevia
• 2 eggs
• 2 pinches salt
• 1 tbsp vanilla

For Topping:

• 1/2 cup sour cream
• 2 tbsp stevia

Directions:

First, make the crust for the bottom of the cheesecake using whole almonds. You can use any other type of nuts. Check the label on the back of the bag, and in this video, he chose a low-carb almond that has net carbs too. Blend it in a food processor. Pour melted butter over the ground almonds and mix the two together. Press the crust into the pan and let it sit in the refrigerator while you making the cheesecake filling.

Next, add the cream cheese, sour cream, stevia, eggs, salt, vanilla extract, and whisk everything all together. Pour the cheesecake filling into the crust. Then, steam and pressure cook the cheesecake in the instant pot. Pressure cook on high pressure for 28 minutes.

Put the topping for the cheesecake and place it in the refrigerator overnight. I’m not a fan of artificial sweeteners, but I think it would be worth it.