For the Crust:
1 ½ Cups Almond Flour
¼ Cup Powdered Sweetener
1 tsp Cinnamon
¼ tsp Nutmeg
⅓ Cup Melted Butter
2 tsp Vanilla Extract
For the Filling:
2 8oz Cream Cheese, softened
¾ Cup Sour Cream
1 tsp Lemon Juice
1 TBSP Vanilla Extract
2 Large Eggs + 1 Egg yolk
⅓ Cup Melted Butter
½ Cup Sweetener
Line a 9 inch pan with parchment paper and set aside
In a mixing bowl, add in all dry ingredients for the crust and mix evenly. Add in the remaining ingredients and mix until well combined.
Pour crust into a pan lined with parchment paper and spread evenly. Press down firmly to form the crust into the pan. Place into the freezer while you prepare the filling.
Before you start, make sure your cream cheese is at room temperature and if not, then place in the microwave for 10 to 15 second increments until softened about 30 seconds. In a mixing bowl, add all ingredients for filling. Make sure you add the eggs one at a time while mixing. Use a hand mixer to mix until creamy with no lumps.
Remove the pan from the freezer and pour the filling mixture into the pan on top of the crust.
Pour one cup of water into the bottom of your instant pot and place the pan into the instant pot on top of the trivet. Make sure you have the handles up so you can easily remove your cheesecake when done. If your trivet does not have handles, you can make one using aluminum foil using it to lift the pan out of the instant pot.
Place the pan into the Instant Pot on top of the trivet. Close the lid and make sure it is on the seal position. Set your pressure cooker on high for 30 minutes.
Once the time is up, do a natural release on the pressure cooker meaning to leave it in the seal position for 15 minutes. After this time, you can place in the vent position although there may not be any steam left to get out. Lift the lid and if your cheesecake has some condensation on top, just get a paper towel and very lightly absorb the water with it. Leave your cheesecake inside your pressure cooker uncovered for one hour.
Remove your cheesecake and place into the fridge once it has cooled for at least 6 hours but it tastes best if left in the fridge overnight.
Eat your cheesecake just like that or top with your favorite toppings.
Serving Size: 1 Slice Servings: 8
Total Carbs: 4 Fiber : 0 Net Carbs: 4 Protein: 6 Fat: 34 Calories: 351