This is by far the best low carb cheese cake I have ever come across. This simple recipe will satisfy even the biggest Keto critic. If you are following a Ketogenic lifestyle and want a phenomenal cheesecake, look no further then this rich, creamy and amazing recipe. If you are not following any specific diet, this cheesecake is still worth making. Who knows, maybe after this delicious dessert, you will look at some of my other low carb recipes.
Low Carb Cheesecake
Mix Almond Flour 6 Tbsp Butter
2 Tbsp Swerve
1 Tsp Vanilla Extract
6 tbsp Butter, unsalted
16 oz Cream Cheese 1 C Sour Cream
2 medium Egg, fresh, whole, raw
1 tbsp Vanilla Extract
2/3 C Sweetener, Swerve Confectioners
Wrap bottom of springform pan with parchment paper. Create crust dough and press firmly into the springform pan. Place in freezer or fridge until filling is ready.
Soften cream cheese slightly in the microwave. Mix all ingredients until smooth. Pour filling into springform pan over crust. Add 1 C of water to the Instatpot. Place the wire rack into the Instapot and place in the springform pan. I choose to cover my springform pan with foil some do not. Cook on high 28 minutes. let the Instantpot depressurize on its own. Once the pressure has released take out the springform pan. I've heard you’re able to eat this in a few hours, I personally let mine stay in the refrigerator for a day. it was firm and cut smoothly with a fork.
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