KETO INSTANT POT LEMON CHEESECAKE

Baking your keto cheesecake in an Instant Pot makes it extra creamy and delicious! This low carb lemon cheesecake is the perfect healthy dessert recipe for spring.

INGREDIENTS:

FOR THE CRUST:

• 3/4 cup almond flour
• 2 tablespoons powdered erythritol sweetener
• Pinch salt
• 2 tablespoons butter, melted

FOR THE FILLING:

• 1 lb cream cheese, softened
• 2/3 cup powdered erythritol sweetener
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon lemon extract
• 2 large Pete and Gerry’s Organic Eggs, room temperature
• 2 tablespoon heavy whipping cream, room temperature

INSTRUCTIONS:
TO MAKE THE CRUST:

1. Line a 7-inch diameter springform pan with parchment paper. Grease the parchment paper.
2. In a medium bowl, combine the almond flour, sweetener, and salt. Add the melted butter and stir well to combine.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out.
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