Who doesn’t love desserts? If Fall has its pies and Winter has its cakes, then Spring is definitely cheesecake season. Light, fluffy, and creamy, cheesecake is the perfect dessert for warming weather! And what’s even better than a delicious, easy to make cheesecake, is one that is completely guilt free!
Made with almond flour, and Swerve (a sugar replacement) It is only 196 calories per slice and only 5 net carbs. That includes the raspberry sauce!! And did I mention it’s made in the Instant Pot with this 7 inch spring form pan. This is literally one of the easiest and healthiest desserts you can make!
Here is what you need:
Crust 1/2 cup Almond flour 1 TBSP Swerve 1/2 TBSP Ghee ( 1.5 teaspoons) Filling 16 oz. cream cheese 1/2 cup sour cream 4 TBSP Swerve 1 tsp Young Living Vitality Orange Essential Oil 2 large eggs Raspberry Sauce 2 cartons fresh raspberries 2 TBSP Swerve 1/2 tsp Young Living Vitality Orange Essential Oil










Easy Keto Cheesecake
This GF friendly cheesecake is absolutely amazing and so easy to make.
Ingredients
Crust
- 1/2 cup Almond flour
- 1 TBSP Swerve
- 1/2 TBSP Ghee
Filling
- 16 oz Creamcheese
- 1/2 cup Sour Cream
- 4 TBSP Swerve
- 2 large Eggs
- 1 tsp Young Living Vitality Orange Essential Oil
Raspberry Sauce
- 1 cup Fresh raspberries
- 2 TBSP Swerve
- 1/2 tsp Young Living Vitality Orange Essential Oil
Instructions
Pre-heat oven to 400. In medium bowl; mix together almond flour, swerve and ghee.
Spray 7 inch spring-form pan, then use a circle of parchment paper on bottom of pan and press crumb mixture in an even layer into the bottom of the spring-form pan. Bake for 5-6 minutes,then let cool.
In a large bowl; mix together cream cheese, sour cream, eggs, swerve and orange EO.
Mix until you have a creamy consistency without lumps.
Pour 1 1/2 cups water into your Instant Pot, add trivet.
Next pour cheesecake filling over cooled crust, and gently place on trivet in IP.
Set IP for 25 minutes on High manual . Be sure to let it naturally release pressure. It took about 19 minutes for mine. Then let it sit for about 30 minutes then place in fridge and cool at least 5-8 hrs or over night.
Wash Raspberries, then add to small saucepan start breaking up with spoon, add swerve and orange EO. Mix for 3-5 minutes on low boil. Then strain, taste and adjust if needed and store in fridge.
Once cheese cake is cool, release it from spring-form pan, add raspberry sauce and fresh raspberries and enjoy!
Recipe Notes
For best results- use room temperature cream cheese, sour cream and eggs.

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