- **Fresh berries** (strawberries, raspberries, or blueberries)
- **Sugar-free whipped cream**
- **Lily’s sugar-free chocolate chips** (melted for drizzle)
This **keto-friendly cheesecake** is perfect for a **low-carb diet** and made easily in your **Instant Pot**. Enjoy a **guilt-free dessert** that’s rich, creamy, and **sugar-free**!
Steps
# Low-Carb Sugar-Free Instant Pot Cheesecake: A Step-by-Step Guide
Craving a creamy, decadent dessert without the guilt? This **low-carb sugar-free Instant Pot cheesecake** is the perfect solution! Packed with rich flavor and made with keto-friendly ingredients, this recipe is easy to follow and delivers a velvety texture every time. Whether you're on a keto diet or simply looking for a healthier dessert option, this cheesecake will satisfy your sweet tooth. Let’s dive into the steps!
1. In a mixing bowl, combine **almond flour**, **melted butter**, **sugar substitute**, and **vanilla extract**. Mix until the texture resembles wet sand.
2. Press the mixture firmly into the bottom of a 7-inch springform pan. Use the back of a spoon or your fingers to create an even layer.
3. Place the pan in the freezer for 10-15 minutes to set the crust while you prepare the filling.
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### **2. Make the Cheesecake Filling**
1. In a large bowl, beat the **softened cream cheese** until smooth and creamy.
2. Add the **sugar substitute** and mix until fully incorporated.
3. Beat in the **eggs**, one at a time, ensuring each is fully mixed before adding the next.
4. Stir in the **vanilla extract** and **sour cream** until the filling is smooth and lump-free.
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### **3. Assemble the Cheesecake**
1. Remove the crust from the freezer and pour the filling over it. Smooth the top with a spatula.
2. Cover the springform pan tightly with aluminum foil to prevent water from seeping in during cooking.
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### **4. Cook in the Instant Pot**
1. Pour **1 ½ cups of water** into the Instant Pot and place the trivet inside.
2. Lower the foil-covered cheesecake pan onto the trivet.
3. Secure the lid, set the valve to "Sealing," and cook on **High Pressure** for **35 minutes**.
4. Once the cooking time is complete, allow the pressure to release naturally for **10 minutes**, then manually release any remaining pressure.
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### **5. Chill and Serve**
1. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature.
2. Refrigerate for at least **4 hours** (or overnight) to allow the cheesecake to set completely.
3. Before serving, top with **sugar-free whipped cream** or **fresh berries** for an extra touch of sweetness.
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## **Tips for Success**
- Use room temperature ingredients to ensure a smooth filling.
- Avoid overmixing the batter to prevent cracks.
- For a firmer crust, bake it in the oven at 350°F for 8-10 minutes before adding the filling.
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## **Why You’ll Love This Recipe**
This **low-carb sugar-free Instant Pot cheesecake** is a game-changer for dessert lovers. It’s quick, easy, and fits perfectly into a keto or low-carb lifestyle. Plus, the Instant Pot ensures a perfectly cooked cheesecake every time. Share this recipe with friends and family, and enjoy a guilt-free treat that’s as delicious as it is healthy!