Get ready to fall in love with a dessert that defies expectations! These Instant Pot Keto Sweet Potato Crumble Bars are the cozy, comforting treat you’ve been dreaming of. We’re combining the earthy sweetness of sweet potato with a rich, nutty almond flour crust and a luscious cream cheese filling, all topped with a buttery cinnamon crumble. The best part? The Instant Pot does most of the work, steaming the crust to tender perfection while you whip up the simple, no-bake toppings. It’s a decadent, guilt-free indulgence that’s perfect for fall gatherings, holiday parties, or just a quiet night in.
Ingredients
• For the Sweet Potato Crust
• 1 ½ cups / 168g almond flour
• 3 tsp baking powder
• 1 tsp cinnamon powder
• ¼ cup / 30g finely chopped hazelnuts
• 3 large eggs
• ¾ cup / 180ml coconut oil, melted
• ¾ cup / 144g Swerve (or other granulated erythritol sweetener)
• 1 tsp vanilla extract
• 1 medium-sized sweet potato (about 1 cup), peeled and finely chopped
• 1 tbsp lemon zest
• For the Cream Cheese Filling
• 1 ½ cups / 340g cream cheese, softened
• 1 tbsp / 8g coconut flour
• ½ tsp vanilla extract
• ¼ cup / 48g Swerve (or other granulated erythritol sweetener)
• For the Cinnamon Topping
• ½ stick / 4 tbsp / 57g unsalted butter
• ¼ cup / 28g almond flour
• ¼ cup / 48g Swerve (or other granulated erythritol sweetener)
• ½ tsp cinnamon powder
Instructions
1. Prepare the Topping: Set your Instant Pot to the “Sauté” function. Melt the butter in the inner pot, then stir in the Swerve and cinnamon powder. Cook for 2-3 minutes, stirring constantly until fragrant. Stir in the almond flour to form a crumble. Press “Cancel,” remove the topping from the pot, and set it aside in a bowl to cool.
2. Prepare the Crust: In a large bowl, whisk together the dry crust : almond flour, baking powder, cinnamon, and chopped hazelnuts. In a separate bowl, whisk the eggs, melted coconut oil, Swerve, vanilla extract, and lemon zest.
3. Blend the Crust Mixture: Pour the wet into the dry . Add the chopped sweet potato. Transfer the entire mixture to a food processor and blend until a smooth, consistent batter forms.
4. Prepare the Pan: Line the bottom of a 7-inch springform pan with parchment paper and grease the sides with non-stick spray. Pour the crust mixture into the pan and use a spatula to spread it into an even layer. Tightly cover the top of the pan with aluminum foil.
5. Pressure Cook: Place the trivet inside the now-empty Instant Pot inner pot and pour in 1 cup of water. Carefully lower the foil-covered springform pan onto the trivet. Secure the lid, set the steam release handle to the “Sealing” position, and cook on “Manual” or “Pressure Cook” mode at high pressure for 20 minutes.
6. Cool the Crust: Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and lift the springform pan out of the pot. Place it on a wire rack, remove the aluminum foil, and allow it to cool completely.
7. Make the Filling: While the crust cools, prepare the filling. In a medium bowl, combine the softened cream cheese, Swerve, vanilla extract, and coconut flour. Using a hand mixer, beat on medium speed until smooth and creamy. If the mixture is too thick, add a tablespoon of unsweetened almond milk to reach a spreadable consistency.
8. Assemble and Chill: Once the crust is completely cool, pour the cream cheese filling over the top and spread it evenly. Refrigerate for at least 1 hour to allow the filling to set.
9. Serve: Just before serving, remove the cake from the refrigerator and sprinkle the reserved cinnamon crumble topping over the cream cheese layer. Slice and enjoy!
Nutritional Information
• Serving Size: 1 slice (Serves 10)
• Calories: 384
• Total Fat: 38.2g
• Net Carbs: 4.8g
• Fiber: 1.8g
• Protein: 6.3g
Pro Tips
• For a smoother crust, steam or boil the sweet potato until very tender before chopping and adding it to the food processor.
• Ensure your cream cheese is at room temperature before mixing to prevent lumps and achieve a silky-smooth, uniform filling.
• Make a “sling” with a strip of aluminum foil or parchment paper to place under your springform pan. This makes lifting the hot pan out of the Instant Pot much easier and safer.
• For the best texture, allow the bars to chill for at least one hour, but chilling for 2-3 hours will result in a firmer filling and cleaner slices.
FAQ
Q: Are sweet potatoes keto-friendly
A: While sweet potatoes are higher in carbs, this recipe uses a small amount distributed across 10 servings. This allows you to enjoy their flavor while keeping the net carbs per bar very low at just 4.8g, making them suitable for a ketogenic diet.
Q: Can I use a different sweetener instead of Swerve
A: Yes, the recipe notes that you can use other granulated erythritol sweeteners. Be sure to use one that measures 1:1 like sugar to achieve the best results.
Q: How do I get a perfectly smooth crust
A: For the smoothest possible crust, the recipe’s pro tips suggest steaming or boiling the sweet potato until it is very tender before you chop it and add it to the food processor with the other crust ingredients.
Q: Why is my cream cheese filling lumpy
A: To prevent lumps and achieve a silky-smooth filling, ensure your cream cheese is fully softened to room temperature before you begin mixing it with the other ingredients.
