Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It’s the perfect sugar-free dessert for lemon lovers. Oven instructions included.
I often forget how much I like lemon desserts. Being the chocoholic that I am, I will reach past the sweet lemon treats for the gooey dark stuff. Keto chocolate cake or rich keto chocolate mousse almost always wins out.
But one bite of something like this keto instant pot cheesecake and it all comes rushing back to me. That bright lemony flavor just dances on your tongue.
And once you try making keto cheesecake in a pressure cooker, you may never make it any other way again! But just in case, I’ve included oven-baking instructions too.
Keto Instant Pot Cheesecake
There is some sort of magic that occurs when cooking cheesecake in a pressure cooker. It’s not really any easier than oven-baked cheesecake, but the consistency is simply amazing. It’s so creamy and dense, and less prone to cracking or sinking.
I have a few other flavors as well, including keto pecan pie cheesecake and cookies and cream cheesecake. Every time I bake cheesecake in an Instant Pot, it turns out perfectly.
This keto lemon cheesecake came out so beautifully, I found I didn’t want to dress it up with anything but a little whipped cream and some long strands of lemon zest
Ingredients
Keto instant pot cheesecake requires the same basic ingredients as regular cheesecake. You will need:
- Almond flour (see Frequently Asked Questions for alternatives)
- Powdered sweetener
- Butter
- Lemons (juice and zest)
- Cream cheese
- Lemon extract
- Eggs
- Heavy whipping cream
- Salt
How to make keto lemon instant pot cheesecake
Putting together the crust and the filling is similar to an oven-baked cheesecake. However, you do have to take some extra precautions to make sure no water leaks into the cake during cooking. Here are my best tips for getting it right:
Prepping the cake
- Use the right size pan: Cooking cakes in an Instant Pot requires a 7-inch pan to fit inside properly. They aren’t too expensive and that smaller size is useful for other recipes too.
- Prep the crust: This is an almond flour crust but you can use any nut or seed meal instead. Press firmly and evenly into the bottom.
- Use powdered sweetener: I use Swerve Confectioners the crust, the filling, and the topping, as it helps eliminate any grittiness. You can add up to 1 cup in the filling, depending on how sweet you like it.
- Lemon zest, lemon juice, AND lemon extract: Too much lemon juice will result in thin filling that won’t set. The addition of the zest and the extract provide the best flavor.
- Add some egg yolks: You could just use two whole eggs, but the yolks give the cheesecake a natural yellow color.
- Don’t over-beat: As with any cheesecake, it’s important to mix in the eggs and cream until just combined. Over-beating whips too much air into a cheesecake filling, causing it to rise more rapidly, and then fall and crack.
Cooking the cheesecake
- Wrap the pan in foil: This step is absolutely critical so don’t even think about skipping it. You need to wrap the bottom of the pan tightly so water doesn’t get forced into the seam between the bottom and the sides of the pan.
- Top with some paper towel and more foil: The paper towel layer helps absorb any moisture that sneaks in there, but you don’t want it to touch the top of the cake. Then you wrap more foil around the top to provide another layer of protection.
- Prepare the pot: Add a cup of water to the bottom of the Instant Pot and set the trivet in there. Carefully lower the foil-wrapped pan onto the trivet (or use a trivet with handles).
- Cook on manual high: Every Instant Pot is a bit different so cooking on manual allows us all to use the same function.
- Allow the pressure to release naturally: Don’t vent the lid when cooking is complete, simply allow the pressure to release naturally. The cake will continue to cook in this state.
- Chill the cake: Once the Keto Instant Pot Cheesecake is done, remove the foil and paper towel, allow to cool completely, and the refrigerate 3 hours until set.
Frequently Asked Questions
I have included oven-baking instructions in the Notes section of the recipe. If you use a larger pan (8 or 9 inches), you will need to double the crust and the cheesecake will bake through faster.
You can but if you use allulose in the filling, you may find that it takes much longer to set properly in the fridge.
Yes, you absolutely do. Pressure cookers create a high pressure environment that can force moisture into the pan. If you don’t wrap it thoroughly, moisture will get into the seams at the bottom or in through the top and make it very soggy.
You bet! Just add a bit more cream to the fill-in (2 to 3 tablespoons) and some vanilla extract.
Storage Information
Store the cheesecake in the fridge, tightly wrapped, for up to a week. You can also freeze it for up to a month. I recommend leaving the whipped cream topping off until the cake is thawed.
More awesome keto lemon recipes
- Keto Lemon Blueberry Cake
- Greek Lemon Chicken
- Keto Lemon Curd
- Keto Lemon Poppy Seed Cake
- Lemon Glazed Donuts
- Salmon with Lemon Dill Butter
Keto Instant Pot Lemon Cheesecake
Equipment
Ingredients
Crust
- ½ cup almond flour
- 1 teaspoon freshly grated lemon zest
- 2 tablespoon powdered Swerve Sweetener
- ⅛ teaspoon salt
- 1 ½ tablespoon butter melted
Cheesecake Filling
- 1 lb cream cheese well softened
- ⅔ cup powdered Swerve Sweetener (more if you like it sweeter)
- 1 teaspoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon lemon extract
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 tablespoon heavy whipping cream
Garnish
- ⅓ cup heavy whipping cream
- 1 tablespoon powdered Swerve Sweetener
- Lemon zest or lemon slices
Instructions
Crust
- Line the bottom of the springform pan with a circle of parchment paper cut to fit. Grease the paper and the sides of the pan.
- In a medium bowl, whisk together the almond flour, lemon zest, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
- Press firmly and evenly into the bottom of the prepared pan and set aside.
Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth, then beat in the sweetener. Then beat in the lemon zest, lemon juice, and lemon extract until well combined.
- Add the egg and egg yolks, and beat in until just combined, then beat in the whipping cream until just combined. Do not overbeat.
- Pour the filling over the crust and gently shake the pan back and forth to even out the top.
To cook
- Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
- Add 1 cup of water to the bottom of the pressure cooker. Set the cheesecake on the trivet and carefully lower into the pot. (You can also simply use the trivet that came with your IP and lower the cheesecake in by hand).
- Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
- Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.
Garnish
- In a medium bowl, whip the cream with the sweetener until it holds stiff peaks. Pipe decoratively or spread on the top of the cheesecake.
- Decorate with lemon zest or lemon slices.
Video
Notes
- No need to wrap the pan in foil.
- You may also want to bake the bottom crust for 10 minutes at 325F to help it firm up.
- Bake the cheesecake at 300F for at least 30 minutes. Check on it every 5 minutes after that. Because I did not try this in the oven, I can’t tell you exactly how long it will take to bake.
- The edges should be set but the center should still jiggle slightly when the pan is shaken.
Linda A. says
Carolyn, you are now officially my new best friend. I have tried several of your recipes now and every one has been excellent, especially this one. I wasn’t planning to buy your new Keto Soup book because I haven’t liked the few keto soups that I’ve tried. But I’ve changed my mind. Even if I don’t like any of the recipes, I want to support the author so you will continue to create these excellent recipes.
The hamburger buns from your first book are wonderful. Most keto/low-carb buns I’ve tried fall apart of you add a hamburger. These are sturdy, easy to make, and delicious. I can’t thank you enough for these recipes!
PS–I hope you have a few Instant Pot recipes in the new book.
Carolyn says
You are so sweet! And yes…there are about 6 IP recipes in the soups book. If you find one or two you love, I’d love to hear about it!
Linda L. says
How do you remove the springform pan from the instant pot when they’re hot? Do you use a foil “sling?”
Carolyn says
You certainly can. I never have, I just put on oven gloves or I take a tea towel and get it on the sides so I can grasp it.
Deborah Smtih says
All the ingredients look safe for gluten free individuals but my MIL is very sensitive so I thought I had better ask! Gluten free, yes?
Carolyn says
Yes it is.
Kristen says
I made this a couple weeks ago, and it was delicious. Wonderful, creamy texture and great lemon flavor. I ordered a 7″ springform pan just for this–so worth it. Mine did not come out so pretty and smooth because the paper towel under the foil grazed the top of it while in the pot, but the taste was fantastic anyway. I don’t have an Instant Pot, but a Cuisinart electric pressure cooker, and it worked just as well.
Carolyn says
Good to know that it works in other pressure cookers!
Michelle says
This is a fabulous recipe! I’ve made it twice already. I have a lemon tree in my yard with a lot of lemons on it right now, so as long as I have cream cheese, I am set! I used sour cream instead of cream in the filling and it worked fine. Another winner!
shannon wooden says
Do you use granulated or powdered swerve in this recipe?
Carolyn says
If I just say “Swerve Sweetener” it means the granulated. I always specify when it’s the powdered version. Hope that helps!
SIOBHAN MULDOWNEY says
This cheesecake is delicious! I got lots of cracks on the surface however. How do I prevent that? I used a 7″ springform in a 6q IP
Carolyn says
Hmmm, that is interesting. I have the same IP and I got no cracks. Hard to say what’s going on there…maybe a touch more liquid would help?
AMY WEBB says
It was delicious. Not too sweet or rich but just right.
Andrea says
I do not like cakey cheescake at all so creamy is what I’m after and this recipe really delivered. I”m not a huge fan of the almond flour crust but I feel like I”ve made another crust (lemon cloud keto pie?) that I could use that includes coconut or something that gives the crust a bit more body. But who cares – it’s a winner! BTW – I don’t like erythritol at all so I make my own powdered sugar by putting Xzla in my coffee grinder. Works great. Thanks – I think your recipes are excellent!
Swith Bell says
I made this cake and basically ate the whole thing myself because it was so good. Not exactly doing Keto right!!!
Only issue was that the crust was quite wet – almost like a raw cookie dough. Is this correct? Is there any way to make it a bit firmer, or is that just the nature of steaming a cake?
Thanks for making me so full and happy!
Carolyn says
That’s the nature of the IP when it comes to cheesecake. You could line the pan with parchment and go crust-free. I found it not wet so much as like a dense cookie crust. Not sure what almond flour you are using and if that might be a bit of the issue.
Debi Lowery says
What brand is the powdered erythritol called for in the recipe? TFS
Carolyn says
I always use Swerve.
shannon wooden says
Do you use powdered swerve or granulated swerve in this recipe?
Carmen says
I made this Lemon Marvel yesterday. It was great! Dare i say even better than the last one? Thank you Carolyn!
Kim says
Would adding pureed strawberries to make this lemon-strawberry work? I love just plain lemon, but the Mr. Picky Pants in my house does not. I’m DYING to make this! Thanks for all the wonderful recipes!! I just finished off the chocolate lasagna 🙂
Carolyn says
I think so but you will need to cut back on other liquid to balance it. And a touch more sweetener, I think.
Kim says
This came out wonderful! I chickened out on adding the strawberries since mine were unusually sour. I just cut back on the lemon for my picky eater. All the non-low carb eaters were fooled by this dessert. I couldn’t believe how tasty the crust was given the simpke ingredients!
Raini says
I only have a 6” springform, will that work? Also, about lining the pan with parchment paper, is that the entire inside or just the bottom where the crust is?
Thanks for any help ????
Carolyn says
Just where the crust is. If it’s a 6 inch pan, you will need to cut back on crust and filling so you don’t overfill it!
Raini says
Thank you Carolyn!
Kat says
How can this be made without an instant pot? I have a pressure cooker but the springform pan won’t fit into it.
Carolyn says
To be honest, I am not sure. I know you can bake it in the oven but i don’t know how long. Bake at 300F but you will need to watch it.
Linda says
Hi Carolyn,
Just curious – in all of the cheesecake recipes where you have almond flour in the crust, if I were to substitute hazelnut flour (meal), would the measurement be the same?
Thanks!
Linda
Carolyn says
Well hazelnut meal tends not to be as finely ground. So it won’t be quite the same, I’d add a little less butter and then see what the mixture is like.
Linda says
Thanks so much, Carolyn! I LOVE this site and your recipes. I made the blueberry sauce last night and it was SO good.
A couple of cheesecake follow ups if you wouldn’t mind. Is it possible to add a crust to the NY cheesecake in EKK meaning can I just put a crust at the bottom and there are no other adjustments to the ingredients?
Also, I really want to make this lemon cheesecake in the oven – I saw your note above about cooking time, so I’ll keep an eye on it. Are there any changes in the ingredients between instant pot and regular oven that you know of?
Thanks,
Linda
Carolyn says
Sure, you can do a crust for the NY cheesecake. You could do this one but you’d have to make it bigger by about 30%. I haven’t tried any of my IP cheesecakes in the oven yet but it’s the same basic cheesecake. You could put a pan of water in the oven to help keep it from cracking but I am not sure it would.
Linda says
Thanks again!
Susan says
Heading out to store to pick up the ingredients I am missing to throw this into the insta! Your maple peacan cheesecake from awhile back was perfection in same said device!
One big grumble from a longtime supporter…the amount of ads between your written commentary and photos is wearing thin on me. It’s not just your blog, but those ads don’t drive me to products…they keep me from getting right
to the very reason I support your work.
Jennifer says
Ads can be annoying, but they are how bloggers afford to blog and bring us these amazing recipes at no charge to us, the blog loving fans. I am not a fan of ads either, but it only takes me a second to swipe on past them on my computer. No biggie. 🙂
Susan says
Thanks for your input.
I do understand that it is a money maker, but the quantity and the constantly moving images
is distracting. And trying to click the ‘x’ has been made impossible. And having moving ads right in the middle of the recipe is most definitely annoying.
I have supported this blog for many, many years and through buying the earliest of books to the latest. Having the cookbooks is refreshing! I am thinking it must be like authors once they sell their work to a publisher…the title, even can be changed to fit what the publisher.
BTW, Carolyn…the lemon cheesecake was superb!
Rachel Gordon says
Hey Carolyn,
Can you post a picture of how the pan looks with all the foil on on it?
Rachel
Carolyn says
I don’t have one but suffice it to say it’s wrapped up pretty well, from both the bottom and the top.
Robin says
Carolyn,
what size instant pot is needed for this recipe? I want to purchase one and was thinking about the 6 qt if that is large enough for recipes like this.
Emily Wallace says
I have a 6 qt instant pot and can fit a 7″ springform pan in it just fine 🙂
Louise Jenkins says
Carolyn, I made the focaccia from your cookbook yesterday. While it turned out perfect I am curious to know if there is a way to not get the sweet taste. Giving up bread has been the toughest sacrifice and want something closer to the real deal. Many thanks.
Carolyn says
Hmmm, I don’t really get a sweet taste from it. But some people find coconut flour to be sweetish, so perhaps that’s it.
Calita Niland says
My son can’t /won’t eat anything with erythritol in it because it leaves a sweet taste in his mouth when he drinks his unsweetened iced tea. It doesn’t effect the rest of the family noticably. I was wondering about powdering xylitol in a coffee mill and trying that. But you just may have the unique taste buds like Kev has.
Donna Herring says
Calita, anytime you use a sweetener, use Lakanto Monkfruit blend. It has erythritol in it, but mixed with monkfruit. Swerve gives that fruity aftertaste that I don’t like either. You use the same amounts.
Carolyn says
Please keep in mind that everyone experiences sweeteners differently. I get no aftertaste with Swerve but a strong one with Lakanto. So Calita may need to test out what works best for her.
Deborah Smith says
The sweetness can’t be coming from coconut flour since there isn’t any in this recipe.
Deborah Smith says
Oh good grief, I see it’s referring to another recipe. We actually made that bread a few weeks ago and holy smokes it was a HUGE hit!!!