Craving a truly decadent, creamy cheesecake but sticking to a keto lifestyle? I’ve been there! For years, I thought rich cheesecake was off the table, and the idea of a tricky water bath was just too intimidating. Then, I discovered the magic of the Instant Pot. This recipe delivers a flawlessly smooth, crack-free keto cheesecake every single time. The nutty almond-coconut crust provides the perfect crunchy base for the velvety cream cheese filling, and a rich, unsweetened chocolate drizzle makes it pure bliss. It’s the ultimate guilt-free dessert that tastes anything but.

Ingredients

• For the Keto Crust
• 1 ½ cups (168g) almond flour
• 1/3 cup (30g) shredded unsweetened coconut
• 2 tbsp (18g) raw almonds, minced
• ½ tsp salt
• 1/3 cup (76g) coconut oil, melted
• 3 large eggs
• For the Cheesecake Filling
• 3 cups (680g) cream cheese, softened to room temperature
• 1 cup (240ml) heavy whipped cream
• ¼ cup (60g) plain Greek yogurt or sour cream
• ¼ cup (48g) Swerve or your preferred keto sweetener
• 1 tsp vanilla extract
• For the Chocolate Drizzle
• ½ cup (85g) unsweetened dark chocolate, chopped
• ¼ cup (60ml) unsweetened almond milk

Instructions

1. Directions
2. First, prepare the crust. In a large bowl, combine the almond flour, shredded coconut, salt, and minced almonds. Mix well, then add the melted coconut oil and eggs. Using a mixer with a paddle attachment, beat on medium speed until the dough is fully incorporated and comes together.
3. Lightly grease a 7-inch springform or push pan with coconut oil and line the bottom with a round of parchment paper. Press the crust mixture evenly into the bottom of the pan, using a spatula or the bottom of a glass to flatten the surface. Loosely cover the pan with aluminum foil.
4. Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside. Carefully lower the prepared pan onto the trivet.
5. Seal the lid and ensure the steam release handle is in the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes before moving the handle to ‘Venting’ to release any remaining steam. Carefully open the lid and lift the pan out. Remove the foil and let the crust cool on a wire rack.
7. While the crust chills, prepare the filling. In a large mixing bowl, combine the softened cream cheese, whipped cream, Greek yogurt, vanilla extract, and Swerve. Using a mixer with a paddle attachment, beat on high speed until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.
8. Pour the cream cheese filling over the cooled crust and smooth the top. Transfer the cheesecake to the refrigerator to chill and set for at least 4 hours, or preferably overnight.
9. To make the drizzle, select the ‘Saute’ function on your Instant Pot. Add the chopped dark chocolate to the dry, clean inner pot and stir constantly until it is just melted. Pour in the almond milk and whisk continuously for 1 minute until the sauce is smooth and glossy.
10. Remove the sauce from the pot and let it cool slightly before drizzling it over the chilled cheesecake. Slice and serve immediately.

Nutritional Information

• Per Serving (1 of 10)
• Calories: 468
• Total Fats: 44.2g
• Net Carbs: 8.2g
• Protein: 10g
• Fiber: 1.3g

Pro Tips

• for the Perfect Cheesecake
• Ensure your cream cheese, eggs, and yogurt are at room temperature before mixing the filling. This is the key to a silky-smooth, lump-free texture.
• After removing the crust from the Instant Pot, gently blot any condensation from the surface with a paper towel to prevent a soggy base.
• For a tangy twist, add 1 tablespoon of fresh lemon juice and the zest of one lemon to the cream cheese filling.
• This cheesecake is even better the next day! For best results, make it a day ahead to allow the flavors to meld and the filling to set up completely.

FAQ

Q: Why use an Instant Pot for this keto cheesecake
A: The Instant Pot creates the perfect steam environment to cook the cheesecake gently, delivering a flawlessly smooth and creamy texture without any cracks, and it eliminates the need for a traditional, tricky water bath.

Q: How do I prevent a soggy cheesecake crust
A: To prevent a soggy crust, loosely cover your pan with aluminum foil before cooking. After removing it from the Instant Pot, the pro tips suggest gently blotting any condensation from the crust’s surface with a paper towel before adding the filling.

Q: Can I make this cheesecake ahead of time
A: Absolutely! This cheesecake is even better when made a day in advance. Chilling it overnight allows the flavors to meld together and ensures the filling sets up completely for the perfect texture.

Q: What is the key to a smooth, lump-free filling
A: The key to a silky-smooth, lump-free filling is to ensure your cream cheese, eggs, and Greek yogurt or sour cream are all at room temperature before you begin mixing them together.