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prep time
25 min
cook time
25 min
ready time
50 min
Low Carb Instant Pot Blueberry Cheesecake
Our Keto Instant Pot cheesecake recipe is one for the books! Our cheesecake is creamy, delicious, and made with a Keto "graham cracker" crust made from chopped almonds and coconut flakes that have been sweetened with a little monk fruit. The cheesecake filling is luscious and made with good-for-you ingredients like cream cheese and pasture-raised eggs. The cheesecake filling is flavored with a good quality vanilla extract. The cheesecake is cooked in an Instant Pot until set, then chilled in the refrigerator until firm. Each slice of chilled, creamy cheesecake is topped with a fresh, lightly sweetened blueberry sauce. This is the best recipe for Keto Instant Pot cheesecake!
How to know if a cheesecake is properly cooked
You will know when the cheesecake is properly cooked because when the cake pan is shaken, the cheesecake moves together as one mass. If the pan is shaken and the center moves independently from the surrounding edges, the cheesecake needs to be cooked a little longer.
What type of blueberries are used for this recipe?
We have used frozen wild blueberries for the blueberry sauce. However, feel free to use regular frozen blueberries or even fresh blueberries. We have used frozen wild blueberries because we love the dark hue that is typical of these types of berries!
What size cake pan do I need?
We have used a 6-quart Instant Pot for this recipe. The cake pan that fits inside this size Instant Pot is 6". Cheesecake is typically made in a springform pan, making it easier to remove. However, we placed the batter directly into the pan. To make the cheesecake easier to remove, please line the sides and bottom of the pan with parchment paper!
Can you use this cheesecake recipe to make other flavors?
Yes! You can make sauces from strawberries or blackberries in substitution for blueberries. You could also drizzle the cheesecake with a Keto chocolate sauce. Keto caramel would also make a delicious topping!
Is arrowroot starch Keto?
Arrowroot starch is used in such a small amount that it is still considered Keto-friendly. If you are less comfortable using arrowroot starch, you can experiment using xanthan gum. Start with using only a pinch of xanthan gum, adding a little more as necessary to achieve the desired consistency in the blueberry sauce.
To make the ultimate pairing, serve Keto Instant Pot Blueberry Cheesecake with our Keto Fat-Fueled Coffee with MCT Oil! The pairing would make for a delicious, satisfying after-dinner dessert!
Net Carbs
6.5 g
Fiber
1.9 g
Total Carbs
12.9 g
Protein
4.9 g
Fats
17.8 g
208 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut, dried, shredded or flaked, sweetened
0.5 cup
Almonds, sliced
0.5 cup
Monk Fruit Sweetener
1 tbsp
Almond butter
1 tbsp
Cream cheese
8 oz
Monk Fruit Sweetener
1 tbsp
Vanilla extract
1 tsp
Egg
1 medium
Blueberries, wild, frozen, Alaska Native
1 cup
Monk Fruit Sweetener
1 tbsp
Arrowroot powder
0.5 tsp
Recipe Steps
steps 9
50 min
Step 1
In the bottom of a food processor, combine the coconut flakes, sliced almonds, and monk fruit. Pulse until the mixture is a coarse sand-like texture. Feel free to add a pinch of salt to the mixture to amp up the sweetness and flavor.Step 2
Add the mixture from the food processor to a medium-sized mixing bowl. Add in the almond butter. Stir until the mixture is well incorporated, and the almond butter is starting to hold the ingredients together.Step 3
If you want to use parchment paper here, now is the time to do this. Cut a round piece of parchment for the bottom of the cake pan and a small strip of paper to line the sides. Press the mixture into the bottom of a 6" cake pan. Pack the mixture down well using your hands. You can also use the bottom of a measuring cup.Step 4
Place room-temperature cream cheese into a mixing bowl. Add ⅓ cup of monk fruit, vanilla extract, and the egg. Beat using a hand mixer until light and creamy.Step 5
Pour the mixture into the cake pan with the crust. Prepare the Instant Pot for the cheesecake by placing the rack into the bottom of the pit. Pour in 1 cup of water. Cover the cheesecake with foil. Place the cheesecake gently down onto the rack.Step 6
Set the Instant Pot for 25 minutes on Normal Low Pressure. Once the time has passed, do a quick release and check the cheesecake. The cheesecake may not be cooked all the way, which is ok.Step 7
There should be a small amount of uncooked cheesecake in the center. Allow the cheesecake to stay in the Instant Pot as the machine cools down. There will be enough heat in there to finish cooking the cheesecake. The cheesecake is finished cooking when the cake pan is shaken and the entire cheesecake wiggles together in one mass. Place the cheesecake in the fridge to cool until completely firm. Once firm, remove the cheesecake and cut it into eight pieces.Step 8
To make the blueberry sauce, combine the blueberries, 1 tbsp of monk fruit, and 1 tsp of arrowroot starch in a small saucepan. Cook gently over low heat until the berries release their juices and the sauce thickens. Cool the sauce to room temperature.Step 9
Top each chilled cheesecake slice with blueberry sauce. Enjoy! Store any leftovers in the fridge for up to one week.
Comments
Crafty59 2 years ago
This recipe sounds delicious, but what if I don’t want to use the blueberry sauce or no sauce at all on top of the cheesecake? What is the carbs on that?
recipewriter 2 years ago
Yes! You could definitely do that. If you omitted the blueberries, it would lower the net carb count by 1.4 g net carbs. You could also calculate this by copying the recipe in your Carb Manager app and deleting the blueberries. Thank you for using Carb Manager!! I hope you enjoy the recipe as much as we did.