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Easy Keto Cheesecake

This GF friendly cheesecake is absolutely amazing and so easy to make.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Pressure release 19 minutes
Total Time 35 minutes
Servings 10 servings
Calories 196 kcal

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

  1. Pre-heat oven to 400. In medium bowl; mix together almond flour, swerve and ghee.

  2. 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.

  3. In a large bowl; mix together cream cheese, sour cream, eggs, swerve and orange EO.

  4. Mix until you have a creamy consistency without lumps.

  5. Pour 1 1/2 cups water into your Instant Pot, add trivet.

  6. Next pour cheesecake filling over cooled crust, and gently place on trivet in IP.

  7. 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.

  8. 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.

  9. 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.