Can you put a springform pan in an Instant Pot?

Yes, a 7-inch springform pan fits perfectly in a standard 6-quart Instant Pot. It's essential for making Instant Pot Keto Cheesecake because it allows for easy release and helps shape the cheesecake without sticking. Just be sure to wrap the bottom tightly in foil to prevent moisture from getting in during pressure cooking.

Is cheesecake ok to eat on a keto diet?

Absolutely if it’s made with low-carb ingredients. Traditional cheesecake contains sugar and high-carb crusts, but a keto version, like this Instant Pot Keto Cheesecake, uses almond flour and sugar alternatives like Swerve. This makes it a rich, satisfying dessert that fits right into a keto lifestyle.

How many carbs are in a keto cheesecake?

A typical serving of this Instant Pot Keto Cheesecake contains about 4.9g of total carbs, with just 0.8g of fiber, resulting in around 4.1g net carbs per slice. Always check your specific ingredients for accurate carb counts, especially sweeteners and flours.

How to make a keto cheesecake base?

The crust for a keto cheesecake is simple: combine almond flour, powdered sweetener, lemon zest, salt, and melted butter. Mix until crumbly and press into a springform pan. It forms a delicious, low-carb foundation for your Instant Pot Keto Cheesecake.

Instant Pot Keto Cheesecake – 1 Amazing Low-Carb Dessert Recipe

Name: Instant Pot Keto Cheesecake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Keto
Ingredients: 1/2 cup almond flour; 1 tsp freshly grated lemon zest; 2 tbsp powdered Swerve Sweetener; 1/8 tsp salt; 1 1/2 tbsp butter, melted; 1 lb cream cheese, softened; 2/3 cup powdered Swerve Sweetener; 1 tsp lemon zest; 1/4 cup lemon juice; 1 tsp lemon extract; 1 large egg; 2 large egg yolks; 2 tbsp heavy whipping cream; 1/3 cup heavy whipping cream; 1 tbsp powdered Swerve Sweetener; Lemon zest or lemon slices

Description

Keto Instant Pot Cheesecake is extra creamy, smooth, and rich with bright lemon flavor. This sugar-free dessert is perfect for lemon lovers following a low-carb lifestyle.

Ingredients

Crust:

1/2 cup almond flour

1 tsp freshly grated lemon zest

2 tbsp powdered Swerve Sweetener

1/8 tsp salt

1 1/2 tbsp butter, melted

Filling:

1 lb cream cheese, softened

2/3 cup powdered Swerve Sweetener

1 tsp lemon zest

1/4 cup lemon juice

1 tsp lemon extract

1 large egg

2 large egg yolks

2 tbsp heavy whipping cream

Topping:

1/3 cup heavy whipping cream

1 tbsp powdered Swerve Sweetener

Lemon zest or lemon slices

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Instructions

1. Line the springform pan with parchment and grease.

2. Mix crust ingredients and press into pan.

3. Beat cream cheese and sweetener until smooth.

4. Add lemon zest, juice, and extract; mix.

5. Beat in eggs and yolks gently, then cream.

6. Pour over crust, tap to level.

7. Wrap pan tightly in foil; cover top with paper towel and foil.

8. Add water to Instant Pot, place pan on trivet.

9. Cook on high pressure for 35 minutes.

10. Let pressure release naturally.

11. Cool to room temperature, then chill for 3+ hours.

12. Whip cream and sweetener until stiff.

13. Pipe or spread on chilled cheesecake.

14. Garnish with lemon zest or slices.

Notes

Oven method: Bake crust at 325°F for 10 minutes. Bake cheesecake at 300°F for 30–40 minutes until center jiggles slightly.

Store covered in the fridge for up to one week or freeze slices up to one month without whipped cream topping.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Pressure Cooking
Cuisine: Keto

Nutrition

Serving Size: 1 slice (1/8 cake)
Calories: 329
Sugar: 1g
Sodium: 190mg
Fat: 28.5g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4.9g
Fiber: 0.8g
Protein: 6.8g
Cholesterol: 140mg