low Carb Keto Cheesecake Recipe


low Carb Keto Cheesecake Recipe. I consider Cheese Cake Recipe the best rich and creamy cake, as it does not require a water bath as in many other recipes so it is also easy to make.

This recipe is one of the best cheese I’ve ever had – it tastes great! To learn how to make it perfect, follow the preparation method so you can get the result as in the picture.


Ingredients for Low Carb Keto Cheesecake Recipe

For The Filling

  • 16 oz cream cheese
  • 1 cup sour cream
  • 2/3 cup lakanto monk fruit natural sweetener
  • 2 eggs whisked
  • 1 Tbsp vanilla extract
  • 2 pinches Himalayan Salt


For The Crust

  • 1 cup blanched almond flour
  • 4 Tbsp salted butter melted
  • 1 Tbsp lakanto monkfruit natural sweetener


For The Topping

  • 1/2 cup sour cream
  • 2 Tbsp lakanto mon fruit natural sweetener


Equipment Needed

  • 6 qt instant pot pressure cooker
  • 6×3 inch cheesecake pan



In a medium bowl, mix the almond flour mixture with melted butter and Lakanto Monkfruit. Mix all the ingredients together until well combined.

Prepare a 6-inch cheese skillet with a removable bottom. Wrap the bottom and line the sides with parchment paper.

Transfer the crust mixture to the cheese pan. Use a spoon or cup that is firmly flat to form a flat crust that covers the entire bottom of the pan.

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Place in the fridge for 13-16 minutes while preparing the filling.

In a medium bowl add all the ingredients and whisk gently and well for 25 seconds until the mixture is firm and moist (smooth)

Remove the cheese pan from the fridge and pour the mixture over the crust. Use a spatula to flatten the surface.

Add 1 cup of water to the immediate bowl. Place the cheese pie on the substrate and insert it into the immediate bowl. Close the lid and turn the pressure valve to close it. Cook the cheesecake for 32 minutes at high pressure. Let the pressure release normally.

Remove the cheese pie from the pressure cooker and set aside. Let it cool for about 32 minutes.

To finish first, mix half a cup of sour cream and two tablespoons of sweetened Lacto monk fruit. Pour all the mixture over the cheese pie and pour with a spoon.

Cover the cheese pan with a loose paper towel and cool overnight. Do not seal tightly.

Remove the cheese pie from the pan and carefully peel the parchment paper. Slice and serve.

The method may seem difficult, but it is really easy. I hope you liked the recipe.


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