How many carbs in a cheesecake bite?

Each of these Instant Pot keto cheesecake bites contains approximately 2–3 grams of net carbs, depending on the specific ingredients and toppings used. Using a low-carb sweetener and almond-based crust helps keep them keto-friendly while still tasting rich and indulgent.

How do you keep mini cheesecakes from sinking?

To prevent sinking, make sure all ingredients are at room temperature before mixing. Beat the cream cheese until smooth before adding the eggs, and once you add them, mix gently overbeating introduces air, which causes the centers to collapse. Also, cooling slowly and chilling thoroughly helps set them firmly.

What size cheesecake pan for Instant Pot?

For cheesecake bites, use silicone egg bite molds. A 9-cup mold fits in an 8-quart Instant Pot, while a 7-cup mold works for smaller 6-quart models. These molds create the perfect shape and size for individual portions.

How long to thaw cheesecake bites?

If frozen, transfer your Instant Pot keto cheesecake bites to the refrigerator and let them thaw overnight. For quicker results, leave them at room temperature for about 30–45 minutes—but don’t microwave, as it can affect texture.

Instant Pot Keto Cheesecake Bites – 5-Star Low-Carb Treat

Name: Instant Pot Keto Cheesecake Bites
Prep time: 15 min
Cook time: 4 min
Total time: 4 h 19 min
Yield: 18 bites
Cuisine: Keto
Ingredients: 1 cup almond flour; 3 tbsp powdered erythritol; 4 tbsp melted butter; 1½ lbs cream cheese, softened; ¾ cup powdered erythritol; 1 tsp vanilla extract; 2 eggs, room temperature; ⅔ cup sour cream; 1 tbsp powdered erythritol; 1 tsp vanilla extract

Description

Creamy, low-carb Instant Pot keto cheesecake bites that are quick to make, freezer-friendly, and customizable with your favorite toppings.

Ingredients

Crust

1 cup almond flour

3 tbsp powdered erythritol

4 tbsp melted butter

Filling

1½ lbs cream cheese, softened

¾ cup powdered erythritol

1 tsp vanilla extract

2 eggs, room temperature

Topping

⅔ cup sour cream

1 tbsp powdered erythritol

1 tsp vanilla extract

(optional) fresh berries or sugar-free chocolate drizzle

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Instructions

1. Combine almond flour, erythritol, and melted butter; press 1½ tbsp of crust mixture into each silicone mold cup.

2. In a large bowl, beat cream cheese until smooth. Add erythritol and vanilla, beat again. Add eggs and mix gently until just combined.

3. Scoop about 3 tbsp of the cheesecake batter into each mold cup over the crust.

4. Add 1 cup of water to the bottom of the Instant Pot. Place the mold on a trivet with handles and lower it into the pot.

5. Cover molds with a paper towel and foil to prevent moisture. Seal the lid and pressure cook on High for 4 minutes.

6. Let pressure release naturally for 10 minutes, then quick release if needed.

7. While warm, top each cheesecake bite with 2 tsp of the sour cream mixture. Let cool at room temperature for 30 minutes.

8. Chill in the refrigerator for at least 4 hours or overnight before removing from molds.

9. Serve as-is or garnish with fresh berries or a drizzle of melted keto chocolate.

Notes

For firmer bites, freeze after chilling and dip in melted keto chocolate.

Avoid overmixing after adding eggs to prevent sinking or cracking.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 minutes
Category: Dessert
Method: Pressure Cooking
Cuisine: Keto

Nutrition

Serving Size: 1 bite
Calories: 210
Sugar: 1g
Sodium: 190mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg