Instant Pot Low-Carb Cheesecake {keto; primal}

Keto Cheesecake Recipe

Since making the decision to stick to a ketogenic diet, making the adjustment to more fat and less carbs was strange at first, but it has become second nature and I feel much better with less carbs in my body. And when I discovered that I could make a keto cheesecake in the Instant Pot, that was a happy day in this house.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

The process of making the cheesecake is actually very simple, but step-by-step photos always help. I’ve made this in both of my 6″ cake pans, but the easiest is definitely the push-pan as opposed to the regular pan.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Since this cheesecake is low-carb, we’re skipping the crust altogether. That means that there’s the possibility for leaking with the push-pan. The solution to that is to wrap the bottom of the pan in a piece of foil.

Once you get the cheesecake filling in the prepared pan, place a paper towel sheet on top of the parchment ring (tall enough so it’s not touching the actual cheesecake) and secure it in place with another piece of foil. This is to absorb condensation that may form so it doesn’t drip down onto your cheesecake.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Then you’ll pour 1.5 cups of water into the pot and place the wire trivet in the pot with the handles up. If you have a separate ring for desserts/sweets, put that in the lid now. This will keep your cheesecake from taking on a savory flavor. Place the cheesecake in the pot on the trivet using a foil sling. It will be a snug fit and this will be the best way to get it in and out of the pot.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Set the “Manual” time to 37 minutes. When the cycle is complete, do not release the pressure and open it just yet. Let the Instant Pot naturally pressure release for 18 minutes. Once the 18 minutes are up, then go ahead and quick release anymore pressure remaining.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

When you take the cheesecake out, it’s possible that some condensation didn’t get soaked up into the paper towel and is sitting on the cheesecake. That’s fine, just gently absorb it with a fresh paper towel. And hang on to the paper towel/foil lid, you’ll use it again.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

One slice of this cheesecake is 1/4 of my daily macros, and I am a-ok with that. I may have eaten a slice a day for a couple weeks while I worked on this recipe, but now I’m eating it on a slightly less daily schedule.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

While the cheesecake is still hot, spread on the yogurt mixture, going all the way to the edges. Put the paper towel/foil lid back on and refrigerate the cheesecake for at least 8 hours (or overnight). I’ll be honest, I’ve taken it out after about 6 hours (impatient, I know) and it was fine. But 8 hours is safe.

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

I sometimes add a small garnish of blueberries and raspberry reduction. No added sugar, just boiled down some raspberries and strained out the seeds. It adds an extra berry tartness without adding much to the net carb count (I didn’t calculate it out, I’m just assuming it’s minimal).

Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life
Instant Pot Low-Carb Cheesecake {keto; primal} by Our Paleo Life

Instant Pot Low-Carb Cheesecake {keto; primal}

Course: Dessert
Prep Time: 9 hours 10 minutes
Cook Time: 55 minutes
Total Time: 10 hours 5 minutes
Servings: 8
Calories: 268.1 kcal
Author: Kendra Benson

This cheesecake is a delicious way to hit your keto macros, with only 3g net carbs and a whopping 24g of fat per slice.

Print

Ingredients

Filling

  • 16 oz Cream Cheese room temperature
  • 1/2 cup + 2 Tbsp Granulated Swerve
  • 1/2 tsp Vanilla Extract
  • 1 tsp Fresh Orange Zest dried zest results in a chunky texture
  • Zest of 1 Small Lemon
  • 3 Eggs room temperature
  • 1/4 cup Heavy Whipping Cream

Top Layer

Instructions

  1. Using a 6" (or 7" maximum) push pan or springform pan, take a strip of parchment paper slightly taller than the sides of the pan (a pan with a height of at least 2.5" is best) and line all the way around the perimeter of the pan. Very lightly oil the bottom of the pan. Wrap a piece of foil around the bottom of the pan. Since we're not using a crust, this will help insure that no water gets into the cheesecake and no cheesecake seeps out of the pan. Set aside.

  2. Using a stand mixer or hand-held mixer, blend together cream cheese, Swerve, heavy cream, lemon and orange peels, and vanilla until smooth.

  3. Add eggs, one at a time, very gently mixing until just combined. Do not over mix the eggs, otherwise you're cheesecake will be lumpy, not creamy.

  4. Pour the filling into the prepared pan. Lay a paper towel on top of the pan and gently wrap a piece of tin foil over the top to hold the foil in place. This is why the parchment needs to be taller than the pan. Set aside.

  5. Pour 1-1/2 cups of water into the inner liner pot of the Instant Pot Pressure Cooker. Place the trivet in the water with the handles up.

  6. Take a long piece of tinfoil and fold it in thirds, creating a sling. Place the cheesecake on the center of the foil sling and very gently lift it up using the long piece of foil. Place it into the Instant Pot on the trivet. Leave the sling in the pot.

  7. Put the lid on the pressure cooker and set the valve to "Sealing". Press the "Manual" button and increase the time to 37 minutes.

  8. While the cheesecake is cooking, prepare the topping. Mix the "Topping" ingredients and set aside.

  9. When the cycle ends, let the Instant Pot naturally release pressure (DO NOT open the valve and do a Quick Pressure Release) for 18 minutes. Open the valve and remove the lid when all pressure is released.

  10. Carefully lift the cheesecake out of the Instant Pot with the foil sling. Remove the foil and paper towel from the top. If any liquid has accumulated on top of the cheesecake, very gently dab it off with a paper towel.

  11. While the cheesecake is still hot (and it's okay if there's a slight jiggle to it in the middle), spread the topping over it.

  12. Replace the paper towel/foil lid on the cheesecake and refrigerate for 8 hours or overnight.

  13. When completely cooled, release the outer spring ring of the pan or, if using a push pan, push the bottom up out of the pan and remove the out layer of parchment. Cut into 8 slices and serve chilled.

Recipe Notes

  • "Prep Time" includes the cooling time. Hands-on prep time is about 10 minutes.
  • "Cook Time" does not include the time it takes to get to pressure. This is usually only about 5 minutes for me.
  • Recipe and method adapted from This Old Gal.
Nutrition Facts
Instant Pot Low-Carb Cheesecake {keto; primal}
Amount Per Serving (1 slice)
Calories 268.1 Calories from Fat 214
% Daily Value*
Total Fat 23.8g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
Cholesterol 152.6mg 51%
Sodium 239.8mg 10%
Potassium 28.2mg 1%
Total Carbohydrates 3g 1%
Sugars 2.6g
Protein 6.8g 14%
* Percent Daily Values are based on a 2000 calorie diet.
This low-carb cheesecake is loaded with 23.8g of fat and only 3g carbs. Now you can have your cake and eat it too. #keto #primal
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11 Comments on “Instant Pot Low-Carb Cheesecake {keto; primal}

  1. Allen Bennett

    I made this yesterday. I was the first time I made a cheese(or any other kind of)cake. It tasted good but it was only about an inch tall. I don’t think this can be right. I followed the recipe exactly, except I didn’t us any parchment paper, or do anything else to make it easy to release. Only a foil sling. I also didn’t make a top layer, but I don’t think that would add much height. It released fine, though.I used a 7 x 3 Fat Daddio’s removable bottom pan. What may have gone wrong?

    Reply
    1. Kendra Benson

      The difference in the pan size is likely why it was shorter. I used a 6″ pan, and I have seen others who have had much shorter cheesecakes with just a 1″ larger cake pan. If you use a larger pan, you might want to increase the recipe to get a taller cake.

      Reply
      1. Allen Bennett

        I went to the Fat Daddio’s website, and found out that the 7 inch pan holds 5 1/4 cups and the 6 inch pan hold 4 cups. Does that mean that I should increase every ingredient by the same 33.33% (adjusting from 31.25% because it would otherwise be too difficult to adjust the egg quantity)?

        Reply
        1. Kendra Benson

          Yes, that should be fine. If you click on the number of servings above the recipe and drag the bar to 11 servings, it will give you a close calculation of the new measurements.

          Reply
    1. Kendra Benson

      You could definitely cook it as you would a regular cheesecake, I’m sure. I haven’t tried, but the Instant Pot method is just a way to get the cheesecake into your mouth faster 🙂

      Reply
  2. Allen Bennett

    My heavy cream is expired (May 14). Should I use it, omit it, or use something else (maybe sour cream?)?

    Reply
    1. Kendra Benson

      I would still use it if it were me (IF it doesn’t smell rancid). I tend to use expiration dates as guidelines, not necessarily set in stone… 😉

      Reply
    1. Kendra Benson

      I’m not sure if Truvia subs 1:1 but if it does, you should be fine to sub it. I haven’t tested that variation though.

      Reply
      1. Jess

        The truvia turned out delish!!!!! Although pretty sweet so for people who aren’t a fan of sweet cheesecake use a little less 😜

        Reply

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