(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)