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+ servings
Served Slice

Low Carb -Keto  Instant Pot Cheesecake

Low Carb Cheesecake with Almond flour crust
Course Dessert
Cuisine American
Keyword Cheesecake, instant pot, Keto, Low Carb
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 49 minutes
Servings 8 people


  • Electric Mixer
  • Pressure Cooker
  • Refrigerator


  • The Crust
  • 1 Cup Almond Flour
  • 4 Tbsp Butter (melted) (I used Salted )
  • 1 .5 Tbsp Monk Fruit Or Sweetener of Choice

The Filling

  • 2 8 oz Bricks Cream Cheese
  • ¾ Cup Monk Fruit
  • 2 Large Eggs
  • Cup Heavy Whipping Cream
  • 1 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract



  • Gather cream cheese, eggs, and heavy whipping cream 30 minutes prior to starting cheesecake- allow to become room temperature
  • Get Instant pot and trivet or steam rack ready
  • Prepare 6 inch round cake pan, preferably with removable bottom or spring pan - put separate pieces of parchment paper in the bottom of the pan and around the edge of the pan

Making the Crust

  • Combine Melted Butter and Monk Fruit in a mixing bowl, stir well, slowly add Almond flour mixing well until all butter is absorbed and the dough is formed
  • Put the dough in the cake pan and press firmly on the bottom with a spoon or a cup until flat and smooth and the bottom of the pan is covered
  • Put the pan in the Freezer well you make the Filling

Making the Filling

  • In a large mixing bowl. add softened cream cheese and powdered monk fruit. Use a hand mixer to beat on low speed until well-mixed, around  1 minute.
  • Add Heavy Cream, Lemon Juice and Vanilla Extract - With Electric Mixer - Beat on Low Until Smooth -30-60 Seconds
  • Add eggs one at a Time Beating on low speed - do not overbeat -30-60 seconds
  • Retrieve Crust from the freezer, Pour the filling over the crust, flatten with a spatula , pushing out any air bubbles

Cooking the Cheesecake

  • After adding water to the bottom of the Instant Pot. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet
  • Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15-minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position. 
  • Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be a little jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.   
  • Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
  • After it has cooled, loosely place a paper towel over the cheesecake pan and refrigerate for at least 12 hours. Do not seal tightly because the cheesecake needs to dehydrate  Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve   - Optional Strawberries