Recipes/Desserts/Cheesecake Keto

based on http://smittenkitchen.com/blog/2006/08/no-teddy-bear-guts-no-glory/ - but modified for the instant pot:

For the crust:

  • 86g / 3/4 cup almond flour
  • 25g / 2 tbsp allulose sweetener
  • 45g / 3 tbsp butter, melted

Directions for crust:

  1. preheat oven to 350F
  2. line a 6in / 15cm springform pan with parchement
  3. mix the crust ingredients together and press into the pan
  4. place in oven and bake for 10 minutes

For the filling:

  • 150g / 3/4 c allulose sweetener (200g / 2 cup if pure allulose)
  • 100g / 1/2 c heavy cream
  • 450g / 16oz cream cheese (softened)
  • 2 large eggs
  • 5g / 1 tsp vanilla
  • 1 tbsp lemon juice
  • optional: flavour of some kind: cinnamon, chocolate, caramel, etc.

Directions for filling:

  1. beat cream cheese and sweetener together until fluffy
  2. beat in eggs
  3. beat in vanilla, lemon juice and other flavours
  4. pour into the springform pan
  5. Cover the top of the pan with a piece of foil.
  6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot. Be sure to use a trivet with handles - otherwise make a foil ‘sling’ so you can remove the pan easily
  7. Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 40 minutes.
  8. When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
  9. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack
  10. Uncover the cheesecake and allow it to cool to room temperature.
  11. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.