Almond joy instant pot cheesecake

From Food & Medicine Encyclopedia

Almond Joy Instant Pot Cheesecake[edit]

This is a delicious and keto-friendly recipe for Almond Joy Instant Pot Cheesecake. It's a perfect dessert for those following a keto diet.

Ingredients[edit]

Instructions[edit]

  1. In a bowl, combine almond flour, shredded coconut, melted butter, and erythritol. Press this mixture into the bottom of a 7-inch springform pan to form the crust.
  2. In a large bowl, beat the cream cheese and erythritol until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the almond milk and vanilla extract.
  3. Fold in the chocolate chips and chopped almonds. Pour this mixture over the crust in the springform pan.
  4. Cover the pan with foil and place it on the trivet in the Instant Pot. Add 1 cup of water to the pot.
  5. Close the lid and set the pot to Manual High Pressure for 50 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
  6. Remove the cheesecake from the pot and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.

Time[edit]

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Cooling Time: 4 hours
  • Total Time: 5 hours 10 minutes

Nutritional Information[edit]

  • Calories: 350
  • Fat: 30g
  • Carbohydrates: 8g (Net Carbs: 5g)
  • Protein: 8g


Recipes (external)[edit]

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