Low Carb Instant Pot Blueberry Cheesecake
Our Keto Instant Pot cheesecake recipe is one for the books! Our cheesecake is creamy, delicious, and made with a Keto “graham cracker” crust made from chopped almonds and coconut flakes that have been sweetened with a little monk fruit. The cheesecake filling is luscious and made with good-for-you ingredients like cream cheese and pasture-raised eggs. The cheesecake filling is flavored with a good quality vanilla extract. The cheesecake is cooked in an Instant Pot until set, then chilled in the refrigerator until firm. Each slice of chilled, creamy cheesecake is topped with a fresh, lightly sweetened blueberry sauce. This is the best recipe for Keto Instant Pot cheesecake!
How to Make It
Step 1
In the bottom of a food processor, combine the coconut flakes, sliced almonds, and monk fruit. Pulse until the mixture is a coarse sand-like texture. Feel free to add a pinch of salt to the mixture to amp up the sweetness and flavor.
Step 2
Add the mixture from the food processor to a medium-sized mixing bowl. Add in the almond butter. Stir until the mixture is well incorporated, and the almond butter is starting to hold the ingredients together.
Step 3
If you want to use parchment paper here, now is the time to do this. Cut a round piece of parchment for the bottom of the cake pan and a small strip of paper to line the sides. Press the mixture into the bottom of a 6″ cake pan. Pack the mixture down well using your hands. You can also use the bottom of a measuring cup.
Step 4
Place room-temperature cream cheese into a mixing bowl. Add ⅓ cup of monk fruit, vanilla extract, and the egg. Beat using a hand mixer until light and creamy.
Step 5
Pour the mixture into the cake pan with the crust. Prepare the Instant Pot for the cheesecake by placing the rack into the bottom of the pit. Pour in 1 cup of water. Cover the cheesecake with foil. Place the cheesecake gently down onto the rack.
Step 6
Set the Instant Pot for 25 minutes on Normal Low Pressure. Once the time has passed, do a quick release and check the cheesecake. The cheesecake may not be cooked all the way, which is ok.
Step 7
There should be a small amount of uncooked cheesecake in the center. Allow the cheesecake to stay in the Instant Pot as the machine cools down. There will be enough heat in there to finish cooking the cheesecake. The cheesecake is finished cooking when the cake pan is shaken and the entire cheesecake wiggles together in one mass. Place the cheesecake in the fridge to cool until completely firm. Once firm, remove the cheesecake and cut it into eight pieces.
Step 8
To make the blueberry sauce, combine the blueberries, 1 tbsp of monk fruit, and 1 tsp of arrowroot starch in a small saucepan. Cook gently over low heat until the berries release their juices and the sauce thickens. Cool the sauce to room temperature.
Step 9
Top each chilled cheesecake slice with blueberry sauce. Enjoy! Store any leftovers in the fridge for up to one week.
Ingredients
- Coconut, dried, shredded or flaked, sweetened
0.5 cup
- Almonds, sliced
0.5 cup
- Monk Fruit Sweetener
1 tbsp
- Almond butter
1 tbsp
- Cream cheese
8 oz
- Monk Fruit Sweetener
1 tbsp
- Vanilla extract
1 tsp
- Egg
1 medium
- Blueberries, wild, frozen, Alaska Native
1 cup
- Monk Fruit Sweetener
1 tbsp
- Arrowroot powder
0.5 tsp