Droolworthy Keto Cheesecake Instant Pot Recipe

keto cheesecake instant pot

Instant Pot Keto Cheesecake proves that being on a low-carb diet regimen could be easy and tasty! This low-carb recipe does not take the fun out of desserts! This is just one of our many easy dessert recipes that are lower in carbs! You can check out the classic cheesecake, the pancakes and also the chocolate bread.

Why make keto cheesecake in the instant pot?

A piece of cake on a plate

The IP has a more stable and accurate temperature than the oven. This will allow us to be more consistent and duplicate this in the future. Instead of cooking in a water bath, the IP already has a water batch by default. Baking with the oven heats the house, but with the IP, it almost does not happen.

Can you eat cheesecake on a keto diet?

A piece of cake on a plate

Yes! Just follow this recipe! One of its main ingredients is cream cheese. It has a negligible amount of carb content, instead, it is high in fat making it keto-friendly. Also, this recipe uses almond flour and erythritol which are low-carb substitutes.



  • 1/2 cup  blanched almond flour 
  • 1/2 cup  unsweetened shredded coconut 
  • 4 tablespoons  unsalted butter  (melted)
  • 1 tablespoon  powdered erythritol sweetener 
  • 1/4 teaspoon  cinnamon powder 

Cheesecake Filling:

  • 16 oz  cream cheese  (softened to room temperature)
  • 2/3 cup  powdered erythritol sweetener 
  • 2  large eggs  (room temperature)
  • 1/4 cup  heavy whipping cream  (room temperature)
  • 1/4 cup  sour cream 
  • 1 tablespoon  lemon zest 
  • 1 teaspoon  fresh lemon juice 
  • 1 teaspoon  vanilla extract 


  • 2 cups  heavy cream 
  • 2 tablespoons  powdered erythritol sweetener 
  • 1 teaspoon  vanilla extract 
  • Blueberries 
  • Strawberries 


Cheesecake Crust:

  • Lightly coat a 7×3-inch springform pan with nonstick spray and set aside.
  • Add all the crust ingredients to a large bowl and stir until well combined.
  • Press the mixture into the prepared springform pan.
  • Press the crust and try to line the sides about to the middle of the pan edges.
  • Freeze for at least 20 minutes.

Make the filling:

  • Add cream cheese and erythritol to a large bowl. Use a hand mixer to beat on low speed until well-mixed.
  • Add heavy cream, sour cream, lemon juice, lemon zest, and vanilla extract. Beat on low speed until smooth, about 30 seconds. Stop to scrape the sides and bottom of the bowl.
  • On low speed, add the eggs one at a time, beating until just combined, careful to not overmix.
  • Pour the batter over the crust, and flatten the top with a spatula.


  • Place the metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
  • Gently transfer the cheesecake pan on top of the trivet.
  • Select manual setting and adjust the pressure to high. Set time to 30 minutes.
  • When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes. Manually release any remaining pressure by gradually turning the release knob to its venting position.
  • Carefully open the pot and transfer cheesecake to a cooling rack. The cheesecake should be jiggly, but not liquidy.
  • Let it cool for 1 hour, after which run a paring knife around the edges.
  • Transfer cheesecake to the refrigerator for at least 12 hours or overnight.


  • Beat heavy cream, erythritol, and vanilla until stiff peaks form. Pipe on the cheesecake, garnish with blueberries and a few strawberries in the center.
  • Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve.
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