Classic Keto Cheesecake

    (Total Time: 2 HOURS 20 MIN| Serves: 8)


    1 cup almond flour

    ¼ cup flaxseed meal

    6 large eggs, separated

    4 tbsp coconut oil, melted

    1 tbsp sesame seeds

    2 tbsp almonds, finely chopped

    1 tbsp peanut butter, melted

    ½ tsp salt

    2 tsp stevia powder

    For the topping:

    3 cups Mascarpone

    1 cup whipping cream, sugar-free

    ½ cup plain Greek yogurt

    ½ cup swerve

    2 tsp vanilla extract


    Plug in the instant pot and position a trivet at the bottom of the inner pot. Pour in one cup of water and set aside.
    Place egg wites in a large mixing bowl and add stevia. With a whisking attachment on, beat well on high speed.
    Now add egg yolks, almond flour, flaxseed meal, and the remaining crust ingredients.
    Using a paddle mixing attachment beat on medium speed until fully incorporated. Transfer the batter to lightly greased springform pan and set aside.
    Now combine the cheese topping ingredients and beat with a hand mixer for 2-3 minutes.
    Tightly wrap with aluminum foil and place in the pot. Seal the lid and set the steam release handle.
    Press the ‘’Slow Cooker’’ button and set the timer for 2 hours.
    When done, perform a quick pressure release and open the lid. Carefully remove the pan and cool to a room temperature.
    Transfer to the refrigerator and cool completely before serving.
    Per Serving (Calories 397 | Total Fats: 32.5g | Net Carbs: 5.2g | Protein: 19.4g |Fiber: 1.8g)