Craving the cozy, warm spices of apple pie but want the rich, decadent texture of a cheesecake? You’ve come to the right place! This Instant Pot Keto Apple Pie Cheesecake is the ultimate guilt-free indulgence. We’re combining a buttery almond flour crust with a silky, spiced cream filling, all made incredibly easy thanks to the magic of the pressure cooker. It’s a low-carb dream come true that will satisfy your dessert cravings without any of the sugar.

Ingredients

• For the Keto Crust
• ¾ cup almond flour
• ¼ cup coconut flour
• 2 tbsp. psyllium husk powder
• 2 large eggs
• 1 tbsp. coconut butter, melted
• 1 tbsp. almond butter
• ½ tsp salt
• For the Spiced Cream Filling
• 3 cups heavy cream
• 1 cup prepared whipped cream (or 8oz cream cheese, softened for a firmer set)
• ¾ cup unsweetened almond milk
• 2 tsp apple pie seasoning
• 1 tbsp. freshly grated lemon zest
• ¾ cup Swerve (or other erythritol-based sweetener)

Instructions

1. Directions
2. Prepare the Crust: In a food processor, combine the almond flour, coconut flour, psyllium husk powder, and salt. Add the eggs, melted coconut butter, and almond butter, and process until a uniform dough forms.
3. Form the Crust: Line the bottom of a 7-inch springform pan with parchment paper. Press the crust mixture evenly and firmly onto the bottom of the pan.
4. Set Up the Instant Pot: Pour 2 cups of water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the springform pan onto the trivet. Loosely cover the top of the pan with a piece of aluminum foil to prevent condensation.
5. Pressure Cook: Secure the Instant Pot lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 20 minutes.
6. Release and Cool: Once the cooking cycle is complete, perform a quick release by carefully turning the valve to the “Venting” position. Once the pin drops, open the lid. Using oven mitts, lift the pan out and place it on a wire rack. Remove the foil and let the crust cool completely.
7. Make the Filling: While the crust cools, combine all filling in a large mixing bowl. Using an electric mixer with a whisk attachment, beat on high speed for 2-3 minutes, or until the filling is thick and holds its shape.
8. Assemble and Chill: Pour the prepared filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 30 minutes (for a soft set) or 4 hours (for a firmer set) before serving.

Nutritional Information

• Nutrition Information
• (Per Serving | Total Time: 60 MIN | Serves: 8)
• Calories: 360
• Total Fats: 33.3g
• Net Carbs: 6.1g
• Protein: 5.6g
• Fiber: 6.4g

Pro Tips

• for Success
• Use the bottom of a flat glass or measuring cup to press the crust mixture evenly into the springform pan for a perfectly uniform base.
• For the creamiest filling, ensure your are well-chilled before you begin whipping.
• To prevent water from dripping onto your crust, you can lay a folded paper towel over the foil-covered pan before securing the Instant Pot lid. The paper towel will absorb any condensation.
• Feel free to swap the apple pie seasoning with pumpkin pie spice for a different fall-inspired twist.

FAQ

Q: Why is there no apple in this apple pie cheesecake
A: This is a keto-friendly recipe designed to be very low in carbohydrates. Traditional apples are high in sugar and carbs, so we use apple pie seasoning to capture the classic warm spice flavor without the sugar, making it a guilt-free indulgence.

Q: Can I make this cheesecake without an Instant Pot
A: Yes, you can adapt it. For the crust, press it into the pan and bake at 350°F (175°C) for 10-12 minutes until firm. Let it cool completely. The filling is no-bake, so you can then proceed with the recipe as written.

Q: How do I get a firmer cheesecake set
A: For a firmer, more traditional cheesecake texture, the recipe suggests using 8oz of softened cream cheese instead of the prepared whipped cream. Chilling the cheesecake for at least 4 hours, or preferably overnight, will also result in a much firmer set.

Q: What can I substitute for Swerve sweetener
A: You can replace Swerve with another erythritol-based or monk fruit blend sweetener at a 1:1 ratio. Always check the packaging for conversion instructions, as sweetness levels can vary between brands.