Home>Recipe>Keto Lemon Cheesecake Recipe for the Instant Pot
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Keto Lemon Cheesecake Recipe for the Instant Pot
Published: April 1, 2024
Indulge in this creamy Keto Lemon Cheesecake recipe made in the Instant Pot. This easy and delicious dessert is a must-try for any keto recipe enthusiast.
This zesty keto lemon cheesecake is a real game changer! It's creamy, tangy, and super easy to whip up in my Instant Pot. A guilt-free treat that's truly irresistible!
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Putting together this keto lemon cheesecake has been quite the adventure! Using my trusty instant pot, I've stirred, whisked and poured my way to a zesty delight that's low-carb and oh-so-creamy. Trust me, even your non-keto friends will be fighting for the last slice. This cheesecake blends zingy lemon with decadent cheese, all on a buttery almond crust. Can't wait for you to try it!
Ingredients for Keto Lemon Cheesecake
- Almond flour: Provides a low-carb, gluten-free crust base with a nutty flavor that complements the creamy cheesecake filling.
- Powdered erythritol: A keto-friendly sweetener that adds sweetness without the carbs, perfect for a guilt-free dessert.
- Butter: Adds richness and flavor to the crust, helping bind the almond flour for a delicious, buttery base.
- Cream cheese: The main component of the cheesecake filling, creating a creamy and tangy texture that's essential for this dessert.
- Eggs: Help bind the filling together, providing structure and richness to the cheesecake for a decadent texture.
- Sour cream: Adds a subtle tanginess and creaminess to the filling, enhancing the overall flavor profile of the cheesecake.
- Lemon juice: Provides a bright and zesty flavor that cuts through the richness of the cream cheese, adding a refreshing twist.
- Lemon zest: Enhances the lemon flavor in the cheesecake, adding a burst of citrusy aroma and taste to the dessert.
- Vanilla extract: Adds depth and warmth to the flavor profile, balancing the tanginess of the lemon and cream cheese.
One interesting fact about this instant pot keto lemon cheesecake recipe is that you can add a tablespoon of poppy seeds to the batter for a unique twist and added texture. Enjoy!
Essential Tools for Making This Cheesecake
- Instant Pot: Essential for pressure cooking the cheesecake quickly and efficiently.
- 7-inch Springform Pan: Needed for shaping and baking the cheesecake, allowing for easy removal after cooling.
Common Questions About This Keto Lemon Cheesecake Recipe
Serves: 8 people
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients:
- 2 cups almond flour
- 1/2 cup powdered erythritol
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 2/3 cup powdered erythritol
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions:
- In a bowl, mix almond flour, 1/2 cup powdered erythritol, and melted butter. Press into the bottom of a greased 7-inch springform pan.
- In another bowl, beat cream cheese and 2/3 cup powdered erythritol until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Pour the cream cheese mixture over the crust in the pan. Cover with foil.
- Add 1 cup of water to the Instant Pot, place a trivet inside, and lower the cheesecake onto the trivet.
- Close the lid, set to sealing, and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release.
- Remove the cheesecake, cool, then refrigerate for at least 4 hours before serving.
Read more: Instant Pot Cheesecake Recipe Guide
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 6g | Protein: 8g | Total Fat: 35g | Saturated Fat: 15g | Trans Fat: 0g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 260mg | Dietary Fiber: 2g | Sugar: 2g | Calcium: 100mg | Potassium: 120mg | Iron: 1mg | Vitamin A: 400µg | Vitamin C: 10mg
Preparing and Storing Keto Lemon Cheesecake
Make Ahead Instructions
- Prepare the cheesecake as directed and refrigerate for up to 2 days before serving.
Freezing Instructions
- Once the cheesecake has cooled completely, wrap it tightly in plastic wrap and aluminum foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
