Tired of complicated dessert recipes that don’t fit your keto lifestyle? Say hello to your new favorite treat! This Instant Pot Keto Cheesecake is an absolute game-changer. We’re talking a rich, nutty crust topped with a ridiculously smooth, tangy, and sweet mascarpone filling, all made effortlessly in your pressure cooker. No water bath, no cracking, just pure, decadent, sugar-free perfection. Get ready to wow your family and friends with a dessert that tastes sinful but is completely guilt-free.
Ingredients
• For the Crust
• 1 cup / 112g almond flour
• ¼ cup / 28g flaxseed meal
• 6 large eggs, separated
• 4 tbsp / 60ml coconut oil, melted
• 1 tbsp / 9g sesame seeds
• 2 tbsp / 18g almonds, finely chopped
• 1 tbsp / 16g peanut butter, melted
• ½ tsp / 2.5g salt
• 2 tsp / 4g stevia powder
• For the Topping
• 3 cups / 680g Mascarpone cheese, room temperature
• 1 cup / 240ml sugar-free whipping cream, room temperature
• ½ cup / 120g plain Greek yogurt, room temperature
• ½ cup / 96g Swerve or other erythritol sweetener
• 2 tsp / 10ml vanilla extract
Instructions
1. Directions
2. Pour 1 cup of water into your Instant Pot and place the trivet inside.
3. In a large mixing bowl, use a mixer with a whisk attachment to beat the egg whites and stevia on high speed until stiff peaks form. Set aside.
4. In a separate bowl, combine the egg yolks, almond flour, flaxseed meal, melted coconut oil, sesame seeds, chopped almonds, melted peanut butter, and salt. Mix until just incorporated.
5. Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the whites. Pour this crust batter into a lightly greased 7-inch springform pan and spread evenly.
6. In a clean bowl, use a hand mixer to beat the mascarpone, whipping cream, Greek yogurt, Swerve, and vanilla extract for 2-3 minutes until smooth and creamy. Do not overmix.
7. Carefully pour the cheese filling over the crust in the springform pan.
8. Tightly cover the top of the springform pan with aluminum foil to prevent condensation from dripping onto the cheesecake.
9. Place the covered pan onto the trivet in the Instant Pot. Secure the lid and set the steam release handle to the ‘Sealing’ position.
10. Select the ‘Pressure Cook’ (or ‘Manual’) button and set the timer for 2 hours on high pressure.
11. Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
12. Carefully remove the pan from the pot, remove the foil, and let the cheesecake cool on a wire rack until it reaches room temperature.
13. Transfer the cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, before slicing and serving.
Nutritional Information
• Per Serving: Calories 397 | Total Fats: 32.5g | Net Carbs: 5.2g | Protein: 19.4g | Fiber: 1.8g
Pro Tips
• Ensure all cold (mascarpone, cream, yogurt, eggs) are at room temperature to prevent a lumpy filling and ensure a silky-smooth texture.
• Avoid overmixing the filling once the are combined. Overmixing incorporates too much air, which can cause the cheesecake to crack as it cools.
• Create a foil sling by folding a long piece of aluminum foil and placing it under the pan. This makes it much easier to lift the hot pan out of the Instant Pot without tilting it.
• Don’t skip the chilling time! Chilling is crucial for the cheesecake to set properly and for the flavors to meld together for the best taste and texture.
FAQ
Q: Why do my cheesecake ingredients need to be at room temperature
A: Using room temperature ingredients like mascarpone, cream, and yogurt is crucial for achieving a silky-smooth, lump-free filling. It ensures all the ingredients blend together evenly without overmixing.
Q: How do I prevent my cheesecake from getting soggy in the Instant Pot
A: To prevent condensation from making your cheesecake soggy, you must tightly cover the top of the springform pan with aluminum foil before placing it in the Instant Pot. This creates a barrier against the steam.
Q: Can I use a different sweetener instead of Swerve
A: Yes, the recipe suggests you can use Swerve or another erythritol-based sweetener. Just ensure it’s a 1:1 sugar substitute to maintain the intended sweetness and texture of the cheesecake.
Q: Is it necessary to chill the cheesecake for 6 hours
A: Absolutely. Chilling for at least 6 hours, or preferably overnight, is a critical step. It allows the cheesecake to set properly and for the rich flavors to meld together, resulting in the best possible taste and texture.
