Low Carb Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 C Almond Flour6 tbsp Butter, unsalted 6 tsp Sweetener, Swerve Confectioners16 oz Cream Cheese 1 cup Sour Cream 2 medium Egg, fresh, whole, raw 1 tbsp Vanilla Extract 32 tsp Sweetener, Swerve Confectioners1 tsp Vanilla Extract
Crust:
Mix Almond Flour
6 Tbsp Butter
2 Tbsp Swerve
1 Tsp Vanilla Extract
Create crust dough and press firmly into the springform pan. Place in freezer or fridge until filling in ready
Filling:
2 C Almond Flour
6 tbsp Butter, unsalted
16 oz Cream Cheese
1 C Sour Cream
2 medium Egg, fresh, whole, raw
1 tbsp Vanilla Extract
32 tsp Sweetener, Swerve Confectioners
Soften cream cheese slightly in the microwave. Mix all ingredients until smooth. Pour filling into springform pan. 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've been able to eat this in a few hours I personally let mine stay in the refrigerator for over a day. it was firm and cut smoothly with a fork.
Serving Size: 1/6 of a cake
Mix Almond Flour
6 Tbsp Butter
2 Tbsp Swerve
1 Tsp Vanilla Extract
Create crust dough and press firmly into the springform pan. Place in freezer or fridge until filling in ready
Filling:
2 C Almond Flour
6 tbsp Butter, unsalted
16 oz Cream Cheese
1 C Sour Cream
2 medium Egg, fresh, whole, raw
1 tbsp Vanilla Extract
32 tsp Sweetener, Swerve Confectioners
Soften cream cheese slightly in the microwave. Mix all ingredients until smooth. Pour filling into springform pan. 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've been able to eat this in a few hours I personally let mine stay in the refrigerator for over a day. it was firm and cut smoothly with a fork.
Serving Size: 1/6 of a cake
Nutritional Info Amount Per Serving
- Calories: 699.0
- Total Fat: 65.7 g
- Cholesterol: 185.3 mg
- Sodium: 266.8 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.0 g
- Protein: 17.2 g
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