Instant Pot Low-Carb Cheesecake {keto; primal}

Instant Pot Low-Carb Cheesecake {keto; primal}

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.

Fat

Fat: 23.8g

Protein

Protein: 6.8g

Carb

Carbs: 3g (net)

Icons do not reflect ingredients.

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 (use 2 cups for the 8qt models). 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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72 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 ๐Ÿ™‚

      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… ๐Ÿ˜‰

      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
  3. MM

    Question about this: is there a reason why you couldn’t just use the trivet with handles (that comes with it) to lift the cake pan?)

    Also after the 37 min cool time is done, and you let the pressure naturally release, should the machine be turned off? Mine goes to “keep warm” after cooking time is done, and I’m not sure if that means it actually stays in a mode that increases/decreases the temp inside to keep it warm, or if it’s just staying warm because the food inside is still sealed up?!

    Either way, I have my cake in the instant pot right now, pressure being released naturally (at least I hope so, cause I turned it off!) and my fingers are crossed!

    Does the size of your Instant Pot affect the length of time or amount of water you should add for this recipe? I have the 8 quart and I followed your recipe, so I hope I did it right!

    Reply
    1. Brenda

      I have an 8qt. as well and my Instant Pot went to “BURN” mode. I waited and waited and no pressure was released, so took it out. It looked done? except for the middle. I went ahead and put on the layer of sour cream and put in fridge to chill overnight. Will cross my fingers, as well. I think the water needs to be increased for a larger 8 qt. Instant Pot. I just received my Instant Pot for Christmas and this is only the 3rd thing I’ve made in it. Definately not going to make this again until the water thing can be figured out. Such a shame to waste all those expensive ingredients, if it does not turn out. 1/2 cup, plus 2 TBS of Swerve is not cheap ๐Ÿ™

      Reply
      1. Kendra Benson

        I’ve never had the “burn” message display for me, I had to look up what the cause of it was. You could add an extra 1/2 cup of water next time to prevent it from happening again, just odd that I’ve never had that happen (and I’ve made this a LOT of times, because I love cheesecake that much), although I do have the 6qt (this was written before I knew there was an 8qt model).

        Reply
        1. Brenda

          I know! The BURN message isn’t even listed in my Instant Pot owner’s manual. I Googled it and it’s pretty sketchy, but determined it it comes on if not enough liquid is used. Will try adding 1/2 cup more water next time. GOOD NEWS…after sitting in my fridge overnight, the cheesecake firmed up and was delicious despite the crazy message. Yay!

          Reply
      2. Kenneth S

        Hi Brenda! Most online Instant Pot recipes have been developed for the 6 qt unit. For the 8 qt Instant Pot, you generally need to increase the water by 1/2 cup over whatโ€™s indicated in the recipe. Hope this helps next time.

        BTW, My first cheesecake is now sitting in the fridge, waiting until tomorrow evening.

        Reply
  4. Sean

    Finally trying this after having it bookmarked for months. I had nothing but trouble lining the pan with parchment. It kept creeping in on the sides, where at the end, it would have had a 1/4 inch perimeter of cheesecake around the entire thing between the paper and the actual pan. So, I yanked the paper out, scraped the mix off of it and back into the pan. Using a spring form and have had no problems releasing a cheesecake in the past, so fingers crossed.

    Reply
  5. Instant Pot Eats

    This is stunning! I love how easy it is to make cheesecake low-carb, though I’ve never tried it myself. I’ve had my IP for awhile now and I’ve yet to make a cheesecake, but this really inspired me xx

    Reply
  6. TK

    I’m in full Keto-Throttle but I don’t have an Instant Pot! ๐Ÿ™ Is there a way to make this in the oven with a Spring Form pan or am I out of luck?

    Reply
    1. Kendra Benson

      You can probably cook this using a standard cheesecake baking method (which I don’t have directions for on this site). The Instant Pot just speeds up the process. If you are baking it using a normal water-bath method in the oven, you won’t need to do the paper towel/foil step (over the top of the filled pan).

      Reply
  7. Luanne Shackelford

    I make something very like this in my instant, and toast unsweetened coconut and almond flour in a pan, and add butter and swerve to make a nice crust to press into the bottom of the pan! Works great! Low carb!

    Reply
  8. Matt A

    Did something recently change? The pictures and the description show a regular cheesecake, but the recipe at the bottom is for the “zebra” cheesecake ????

    I made this a few weeks ago and wanted to make a few adjustments, but the base recipe has changed since last week.

    Reply
    1. Kendra Benson

      Yeah, that’s really weird! Thanks for letting me know. I fixed it so it’s displaying the correct recipe now. The Zebra Cheescake is a different recipe altogether on a different post. Sorry for the mixup.

      Reply
  9. Cynthia

    Love love this cheesecake it is now a staple in our Keto plan. I really want to make a chocolate one but the only other recipe I see out there adds flours. You would happen to know how to change this recipe into a Keto chocolate cheesecake would you???

    Reply
  10. Brenda

    I put in 1.5 cups water and trivet in my 8 qt. Instant Pot and set for 37 minutes. After about 10 minutes the pot starting beeping and the display says “BURN”. The display hasn’t changed and the pot isn’t releasing steam, like it usually does. The red pressure valve hasn’t popped up and it’s been 35 minutes, at least. Now what?

    Reply
    1. Kendra Benson

      Brenda, I replied to your other comment. Sorry this happened, I have a 6qt. I would definitely try adding more water to an 8qt (I didn’t realize there was an 8 qt model when I wrote this recipe).

      Reply
    2. LaDawna B.

      From the troubleshooting section in the Instant Pot manual:
      BURN: Indication of overheating. The cooker has reduced the heating temperature, and may not reach cooking pressure.
      SOLUTION: Starch deposits at the bottom of the inner pot might have clogged heat dissipation. Stop the cooker and inspect the bottom of the inner pot.
      When my insta did this I just reset it to start over and it did not display again. Everything worked out fine, although I was cooking ribs at the time.
      Hope this helps.

      Reply
  11. Brenda

    How long do you think this will keep in the fridge? I ordered the Lock & Lock storage container to put in freezer, but it hasn’t arrived yet ๐Ÿ™

    Reply
    1. Kendra Benson

      It stays fine in the fridge for up to 2 weeks. I only know this because I thought I had eaten it all but there was one slice that got hidden in the back and when I found it, I ate it (because how could I not?) and it was just fine. I haven’t frozen it yet, let me know how it is after you thaw it.

      Reply
  12. Susan

    How in the world are you getting your macros? I plugged this in using full fat cream cheese and I’m at 16 carbs and no fiber. Help

    Reply
    1. Susan

      oops, nevermind…I fixed it. Myfitness Pal was putting in way too high on the cream cheese. I looked at package and reentered and it came out correctly…can’t wait to make it!

      Reply
      1. Kendra Benson

        You had me freaked out! I was over here trying to recalculate everything. Haha! Glad you got it figured out. You won’t regret making it, it’s addicting!

        Reply
  13. TheaMaria

    I am so excited to try this recipe! I am still a novice with my IP and this will be my first dessert. I have the 7″ Fat Daddios push pan and read the comments about making more batter for a taller cake. Will I need to increase the cook time or should it remain the same? Thanks!!!

    Reply
    1. Kendra Benson

      I haven’t made it with the 7″ yet (still haven’t gotten one) but I’ve seen other people say they use the same cook time and it worked, so you should be fine to leave that as-is. I hope you love it!

      Reply
    2. TheaMaria

      Another thought. If I DON’T increase the amount of batter, should I shorten the cook time for my 7″ pan? Thanks again!

      Reply
  14. Elvis Jackson

    I was just wondering is your cake pan one made especially for your instant pot and something else I need to buy or can you use any kind of cake pan?

    Reply
  15. Joanne M Pinette

    I only use for sweeteners: coconut sugar, maple syrup and honey. I looked it up and I can use 1:1 for the Swerve BUT it will have a color to it. I think it’s worth the risk of the color because I like to use only these sweeteners. Now I have to get a smaller spring form pan to actually make it. THANKS for all the hints.
    I would like the recipe from the person who made a crust with almond flour and a few other ingredients. I

    Reply
  16. Kim

    This looks so yummy. I would like to try it in individual mason jars….What are your thoughts? Do you think I would need to cook it less?

    Reply
    1. Kendra Benson

      Hi Kim. I haven’t made this in jars yet (but thank you for the idea, I’ll have to do it now). I did a little research on cook times and it looks like 4 minutes with 10 minute NPR for 4oz jars, or 7 minutes cook with 10 minute NPR for 8oz jars. I hope that helps and good luck!

      Reply
  17. Claire v

    Tasted amazing! My only struggle was getting the parchment paper to cooperate, it ended up getting all wrinkled and the sides came out a little ugly. Any parchment paper tips?

    Reply
    1. Kendra Benson

      So happy to hear that! As for the parchment, you could try lightly oiling the inside of the pan to get the parchment to stick to it, but it will wrinkle slightly when the wet batter comes in contact with it. If your pan is tall enough, you can omit the parchment along the sides, but I’m not sure many pans are tall enough which is why I use the parchment (to increase the pan height).

      Reply
  18. Meagan

    I just made this last night for my birthday cake today. It exceeded my expectations!!!!! Great job on the recipe!!

    Reply
  19. Megan B

    Hi, I’m in CO as well. I’m guessing I don’t need to add any time since you developed this recipe at altitude? Thanks!

    Reply
    1. Kendra Benson

      Correct, no need to add extra cook or pressure release time. That actually applies to any and all IP recipes whether they’re developed at altitude or not. The pressure inside the IP is the same at sea level or altitude. The only difference up high is that it will likely take a little longer to get to pressure but once it’s there, cook times are always the same.

      Reply
  20. Lacie Fitzpatrick

    I made this once and it turned out perfectly but I’ve tried again twice and it’s coming out eggy. What am I doing wrong? I’m trying not to over mix the eggs but my “batter” is still lumpy.

    Reply
    1. Kendra Benson

      Is the batter lumpy before you add in the eggs? It’s possible that the cream cheese wasn’t softened enough and isn’t mixing in right, causing you to overmix the eggs to compensate without realizing it. I always try to get the batter as smooth as possible before adding the eggs so they have to be minimally stirred/mixed.

      Reply
  21. Lacie 8

    I try to get it as smooth as possible before adding the eggs but I could definitely be trying to add the eggs in too soon. It still tastes pretty good just not that dense creamy texture I got the first time! I will keep trying, thanks for your reply!

    Reply
  22. Heather

    This turned out amazing! I purchased the Genuine Instant Pot Silicone Springform Cake Pan and it worked great, I am thinking I probably didn’t even need the parchment.

    I’ll be making this on a weekly basis ๐Ÿ™‚ although I plan to make the Zebra next.

    Thanks!

    Reply
  23. LaDawna B.

    From the troubleshooting section in the Instant Pot manual:
    BURN: Indication of overheating. The cooker has reduced the heating temperature, and may not reach cooking pressure.
    SOLUTION: Starch deposits at the bottom of the inner pot might have clogged heat dissipation. Stop the cooker and inspect the bottom of the inner pot.
    When my insta did this I just reset it to start over and it did not display again. Everything worked out fine, although I was cooking ribs at the time.
    Hope this helps.

    Reply
  24. Elizabeth

    Iโ€™m surprised no one asked yet whether it is cooked at low or high pressure… assuming high and hoping for the best.

    Reply
  25. Mandy

    This looks and sounds amazing! I just started Keto and my birthday is coming up. I want to stay in Ketosis but my favorite thing in earth is cheesecake. Do you know if you can substitute the swerve with monk fruit extract? I have the king with 30% mogroside.

    Reply
  26. Angie Snowden

    Im knew to Keto- do you know if Stevia can be substituted for the swerve? I’ve done other cheesecakes and found this recipe for keto- it may be my saving grace if I can get sweeteners correct. ๐Ÿ™‚

    Reply
    1. Kendra Benson

      Unless you can find a 1:1 stevia blend, I wouldn’t recommend subbing it in this recipe since it is much sweeter than the blend I recommend. You can use any 1:1 sweetener sub in this recipe though and it should be fine. I’ve use Swerve, Lakanto, and LUV with excellent results.

      Reply
  27. Julia

    Girl, thank you, thank you, thank you! ๐Ÿ™๐Ÿ™Œ I made this last night and I just tried it today and it is SO good!!! I seriously had almost given up on making Keto desserts because before this they all turned out horrible and I was wasting so many ingredients ๐Ÿ˜ซ You definitely saved the day!

    Reply
  28. Sam

    I’ve been trying different keto/paleo cheesecake recipes and this is the BEST, hands down. Had to use Splenda because it’s all I had on hand, but still turned out wonderfully – and with a tiny bit of compote I made from some frozen blueberries, it was perfect. Even my non-keto friends devoured it. Looking forward to trying the zebra!

    Reply
  29. Karen

    Interested in trying this recipe. I have the 7โ€ fat daddio but Iโ€™m interested in making these in the Wilton mini cheesecake pans. Would I need to adjust the time?

    Reply
  30. Andrew

    Just curious how you got your macros, soecifically carbs? I am getting a much higher amount of carbs (more per slice) at the end. Thanks for the recipient it is delicious!

    Reply
    1. Kendra Benson

      If you’re using an app like MFP, it doesn’t calculate the Swerve as 0 net carbs (since it doesn’t calculate the sugar alcohols), so that may be where the discrepancy is.

      Reply
  31. Christy

    This was delicious! The first thing I’ve made on my keto diet that doesn’t feel like I’m sacrificing taste for low carb! Thank you for the recipe. Can’t wait to try the zebra cheesecake!

    Reply

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