Raspberry Cheesecake

(Total Time: 2 HOURS 20 MIN| Serves: 6)


1 cup almond flour

¼ cup sunflower seeds

¼ cup almond butter

5 eggs

3 tsp stevia powder

¼ tsp salt

For the filling:

3 cups cream cheese

½ cup heavy cream

1 tsp agar powder

4 tbsp stevia powder

1 tsp raspberry extract


Line a fitting springform pan with some parchment paper and grease the walls with some cooking spray.Set aside.
In a large mixing bowl, combine almond flour, sunflower seeds, stevia, and salt. Using a spatula, mix until well incorporated. Set aside.
In a separate bowl, combine eggs and butter. With a whisking attachment on, beat with a hand mixer for 3-4 minutes.
Now, pour egg mixture into dry ingredients. With a paddle attachment on, beat until combined.
Transfer the dough mixture to the springform pan and spread evenly. Set aside.
In a large mixing bowl, combine all filing ingredients and beat for 3 minutes with a hand mixer. Pour the filling over the crust.
Plug in the instant pot and pour 1 cup of water in the stainless steel insert. Set the trivet on the bottom. Place the springform pan on the top and seal the lid. Adjust the steam release handle and press the ‘’Slow Cooker’’ button. Set the timer for 2 hours and cook on ‘’Low’’ pressure.
When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Transfer the pan to a wire rack and let it chill for at least an hour. Refrigerate for 30 minutes before serving.
Optionally, top with some fresh raspberries.
Per Serving (Calories 535 | Total Fats: 51.4g | Net Carbs: 4.5g | Protein: 15.1g |Fiber: 0.7g)