Sugar Free Keto Instant Pot Cheesecake

4.17 from 18 votes

Prep Time 10

Cook Time 35

Servings servings

Calories 253kcal

Author Brenda Bennett/Sugar-Free Mom

Pour 1.5 cups of water into the instant pot. Place the silicone trivet in the bottom of the instant pot. Liberally grease a 7.5 inch instant pot spring form pan. (8 inch can also be used).
Place all the ingredients for the cheesecake into a mixer and blend until smooth. If you're concerned about the sweetener, wait to add the eggs until after you can taste the sweetener with the other ingredients. Once you adjust the sweetness of the batter, then incorporate your eggs. Pour this batter into the greased spring form pan.
Place the pan onto the trivet. Place a piece of parchment over the top of the pan. Place 2 folded pieces of paper towel over the parchment. Place one piece of aluminum foil over the paper towels. Close the lid of the instant pot.
Press manual mode and set the timer for 35 minutes on high pressure. After timer beeps, unplug the instant pot and leave it alone for 1 hour. After one hour, remove the lid and the pan from the instant pot. Remove parchment, paper towels and foil. Allow to cool on the counter for 30 minutes, then place in the refrigerator for 4-5 hours or overnight before serving.
Remove from the spring form and enjoy with OPTIONAL: keto sugar free caramel sauce!
Store left overs in the refrigerator in an airtight container for up to 5 days.

Nutrition Info does not include any toppings. Net Carbs: 3g

Cheesecake Nutrition Info with entire recipe of caramel sauce:

Calories: 374

Carbs: 4g

Protein: 6g

Fat: 38g