Keto Instant Pot Lemon Cheesecake

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup butter, melted
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

For the filling:

• 16 oz cream cheese, softened
• 2 large eggs
• 3/4 cup powdered erythritol
• 1/4 cup heavy cream
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

The topping:

• 1 cup sour cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Nutrition Facts (per serving):

• Calories: 338
• Fat: 32.5g
• Carbohydrates: 6.6g
• Fiber: 2.5g
• Net Carbs: 4.1g
• Protein: 8.5g

Instructions:

1. In a medium bowl, mix together the almond flour, melted butter, powdered erythritol, and vanilla extract until well combined.
2. Press the mixture into the bottom of a 7-inch springform pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, one at a time, beating well after each addition.
4. Add the powdered erythritol, heavy cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture and beat until well combined.
5. Pour the filling over the crust and smooth out the top with a spatula.
6. Pour 1 cup of water into the Instant Pot and place the trivet inside. Cover the cheesecake with aluminum foil and place it on top of the trivet.
7. Close the lid and set the Instant Pot to Manual High Pressure for 25 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
9. In a small bowl, mix together the sour cream, powdered erythritol, and vanilla extract. Spread the topping over the cooled cheesecake.
10. Serve and enjoy