Easy Guide to Prepare Low Carb Sugar Free Instant Pot Cheesecake at Home

Updated
2 min read

Low carb sugar free instant pot cheesecake –Indulge in delicious desserts without the guilt with this Low Carb Cheesecake Recipe. Perfectly suitable for those following a keto or sugar-free diet, this cheesecake offers a creamy texture and rich flavor that will satisfy your sweet cravings. Here’s how to create this delightful treat.

Low Carb Cheesecake

This low carb cheesecake is not only easy to make but also a crowd-pleaser. With its rich cream cheese filling, buttery almond crust, and a hint of vanilla, it’s a dessert that anyone can enjoy, regardless of dietary restrictions. So let’s get started!

Low Carb Cheesecake

Ingredients

  • For the crust:
    • 1 ½ cups almond flour
    • 1/4 cup granulated erythritol (or your preferred sweetener)
    • 1/2 cup unsalted butter, melted
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon salt
  • For the filling:
    • 24 oz cream cheese, softened
    • 3/4 cup granular erythritol (or preferred sweetener)
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup sour cream
    • 1 tablespoon lemon juice (optional)

Instructions

  1. Preheat your oven to 325°F (163°C) and position the oven rack in the center.
  2. Prepare the crust by combining almond flour, sweetener, melted butter, vanilla extract, and salt in a bowl. Mix until the texture resembles wet sand.
  3. Press the crust mixture into the bottom of a 9-inch springform pan, ensuring it is evenly spread. Bake for 10-12 minutes until lightly golden, then remove from the oven and allow to cool.
  4. For the filling, beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add the sweetener, mixing until well combined.
  5. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, sour cream, and lemon juice.
  6. Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 50-60 minutes or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour.
  8. Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
  9. Once chilled, carefully remove the outer ring of the springform pan, slice, and serve your delicious low carb cheesecake.

This Low Carb Cheesecake is sure to impress your guests while making sure your dietary goals are met. Enjoy every bite of this creamy delight!