Absolutely Delicious Keto Cheesecake! | Easy Popular Dessert
Summary: This delicious keto cheesecake recipe may appear to be lengthy, but it is so worth the time and effort to prepare it. Guaranteed that it will be one of your family’s absolute favorite go-to desserts.
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
Crust:
- 2 cups Raw Almonds, ground or other keto-friendly nut of choice
- 4 tbsp Unsalted Butter, melted
Filling:
- 2-8 oz Original Cream Cheese, 16 oz total
- 1 cup Sour Cream
- ⅔ cup Monk Fruit Allulose Blend Sugar
- 2 Eggs
- 2 pinches Salt
- 1 tbsp Vanilla Extract
Topping:
- ½ cup Sour Cream
- 2 tbsp Swerve, Confectioners or sweetener of choice
Instructions
Crust:
- Wrap removeable base insert of the Cheesecake Pan with parchment paper, and lightly spray the entire inside of the pan with cooking spray, then set aside.
- Completely grind up the nuts in a food processor.
- Pour nuts into a bowl, add the melted butter, stirring well, until the nuts are totally saturated with the butter.
- Next, transfer the nut mixture to the prepared cheesecake pan, patting down the nuts with a glass or spoon inside the pan to form the crust.
- Place the cheesecake pan in the freezer while you prepare the filling.
Filling:
- Place the cream cheese in a medium-size mixing bowl and microwave it for one (1) minute.
- Remove bowl from the microwave, then add the sour cream and the remaining filling ingredients. Mix all together for a few minutes until smooth & pourable.
- Remove the cheesecake pan from the freezer and pour the filling into it.
Bake Cheesecake:
- Next, add one (1) cup of water to the electric pressure cooker.
- Place the filled cheesecake pan into the trivet & transfer both together into the pressure cooker.
- Now, place lid on the pressure cooker and set the timer on the pot to “pressure cook”, high, normal. Set timer for 28 minutes.
- When cooker completes the cycle, let it rest for 10 minutes, then release any remaining pressure.
- Remove the lid and the cheesecake with the trivet from the pot.
- Dab the edges of the cheesecake with a paper towel to remove any excess condensation from the finished cheesecake. Next, prepare the topping.
Topping:
- Prepare the topping with those ingredients.
- Spread the topping onto the baked cheesecake.
Finally:
- Refrigerate the cheesecake (in the pan) overnight.
- Remove the cake from the cheese cake pan by tapping the center of the bottom onto a sturdy glass or cup to dislodge it from the pan and place it onto a plate.
- Enjoy it as is or with your favorite berry topping!
Chef's Notes
For this recipe we used a Pressure Cooker, a Trivet, a Food Processor, and a regular Cheese Cake Pan, however, you can use a Springform Pan instead; feel free to use whichever is your preference.
Chocolate Cheesecake Alternative: For a chocolate version of this cheese cake, add 1/3 cup of unsweetened cocoa powder and 6 ounces of unsweetened Dark Chocolate, Chips (melted) to the filling mixture.
Sweetener: You may or may not need to add additional sweetener to it depending on your sweet tooth; Swerve, Confectioners, or one or two drops of Stevia, Liquid Drops.
Nutrition
Serving: 1sliceCalories: 391kcalCarbohydrates: 6gProtein: 10gSaturated Fat: 17gPotassium: 255mgFiber: 2gCalcium: 111mgNet Carbohydrates: 4g
Tried this recipe?Mention @wholesomeketolifestyle or tag #wholesomeketolifestyle!