It’s that time of the year again when the holiday season calls for delightful desserts, and what could be more delightful than a low carb, sugar-free cheesecake? Today, I’m sharing my foolproof recipe for this heavenly treat, and trust me, it’s a game-changer. Baking cheesecake in the Instant Pot ensures you get that uniformly creamy texture and honestly, it turns out perfectly every time. EVERY TIME. If you don’t have an Instant Pot, I’ve included the traditional oven-baked method which is still DIVINE. The result either way is a smooth and silky, low carb cheesecake with only 3g of net carbs…but you’ll never know!

low carb cheesecake

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Instant Pot Low Carb Cheesecake

Savor the delightful flavors of a guilt-free low carb sugar-free cheesecake baked in the Instant Pot or oven.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 38 minutes
Chill Time 2 hours
Servings 8
Calories 458kcal

Ingredients

Faux “Graham Cracker” Crust:

  • 1/4 cup unsalted butter melted
  • 1 cup almond flour
  • 1 tbsp Brown sugar sweetener I used Swerve
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • A pinch of salt
  • A few drops of graham cracker flavoring optional

Cheesecake Filling:

  • 24 oz cream cheese room temperature, 3 8-oz packages
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • 4 tablespoons creme fraiche or sour cream
  • 1 cup sweetener I used Allulose
  • A pinch of salt

Instructions

  • Mix all the crust ingredients together until they have a wet sand-like texture.1/4 cup unsalted butter
  • Press the mixture evenly onto the bottom of your prepared springform pan.
  • Bake at 325°F for 20 minutes until it turns a beautiful golden brown.
  • Allow it to cool on a wire rack while you prepare the filling.
  • In a large bowl, combine room temperature cream cheese and vanilla extract. Beat until smooth and creamy.24 oz cream cheese
  • Reduce speed to low and add one egg at a time.2 eggs
  • Incorporate the sour cream, sweetener, and salt until everything is smooth.4 tablespoons creme fraiche or sour cream
  • Instant Pot: Place the metal trivet at the bottom of your Instant Pot, add 1 1/2 cups of water, and cover the springform pan with aluminum foil. Carefully place it on the trivet, secure the Instant Pot lid, and set to high pressure for 35-40 minutes.
  • Oven: Pour water into a baking dish until it reaches halfway up the sides of the springform pan. Bake at 350°F for 50-60 minutes. The center may still be slightly jiggly, but it will firm up as it cools.
  • No matter which method you choose, once it’s done, let it cool for an hour and then transfer it to the fridge for at least 6 hours to set.

Video

@lowcarblolita Perfect Low Carb, Sugar-Free Cheesecake in the Instant Pot | Only 3g of net carbs, no one will know this is low carb and sugar-free! ✨INGREDIENTS✨ "GRAHAM CRACKER" CRUST * 1/4 cup unsalted butter melted * 1 cup almond flour * 1 tbsp coconut flour * 1 tbsp Brown sweetener, I used Swerve * 1/2 tsp nutmeg * 1/2 tsp cinnamon * pinch of salt * A few drops of graham cracker flavoring (optional) CHEESECAKE FILLING * 3 8-oz packages cream cheese, room temperature * 1 tsp vanilla extract * 3 eggs, room temperature * 4 tablespoons creme fraiche or sour cream * 1 cup sweetener, I used Allulose * pinch of salt IF BAKING IN INSTANT POT * Place the metal trivet at the bottom of your Instant Pot and add 1 1/2 cups water. * Cover the springform pan with the uncooked cheesecake with aluminum foil and carefully place the springform pan with the cheesecake on the trivet. * Place the Instant Pot cover on and set to the pressure release valve to Sealing position. * Set to Manual and High pressure. * Set timer for 40 minutes. * When finished, shift the valve to release pressure and wait til all of the pressure is released – about 20 minutes. * Carefully open your Instant Pot and remove the cheesecake. * Place it on a cooling rack and remove the foil. * Let cool for 1 hour and then transfer to fridge for at least 6 hours until set. IF BAKING IN OVEN * Bake at 350ºF for 50 – 60 minutes. The center may still be jiggly – this is ok, it’ll firm up. Remove from oven and let cool completely. Set in fridge for at least 6 hours until set. #fyp #easyrecipes #cheesecake #instantpot #recipesoftiktok #lowcarbcheesecake #desserttok #lowcarbdessert #sugarfreecheesecake ♬ original sound – Lolita

Nutrition

Calories: 458kcal | Carbohydrates: 8g | Protein: 10g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 285mg | Potassium: 138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 1mg

And there you have it – a low carb, sugar-free cheesecake that’s perfect for satisfying your sweet cravings while keeping your health goals intact. Trust me; no one will ever guess it’s sugar-free and low carb! 😋

Enjoy your guilt-free dessert and share the love with your friends and family this holiday season. Happy baking!

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