This pressure cooker recipe is keto and gluten-free. Other compatible bakeware for pressure cookers and air fryers can be found here.
1 cup, Blanched almond flour
3 tbsp, Melted butter (salted)
1 tbsp, Monkfruit Natural Sweetener
16oz, Cream cheese, softened
1 cup, Sour cream
2/3 cup, Monkfruit Natural Sweetener
2 Eggs, whisked
1 tbsp, Vanilla extract
2 pinched, Himalayan Salt (optional)
8 oz, Lily’s Chocolate
½ cup, Heavy Cream
In a large bowl, mix the almond flour with the melted butter and Monkfruit. Mix until ingredients are well incorporated.
Prepare a 6” cheesecake pan with removable bottom. Wrap the sides and line the bottom of the pan with parchment paper.
Transfer the crust mixture to the prepared pan. Firmly press down to form a flat crust covering entire bottom of the pan.
Place crust in the freezer for at least 15 minutes. Prepare filling.
In a large bowl, add filling ingredients and whisk until you have a smooth creamy batter.
Remove the cheesecake pan from the freezer and pour the batter over the crust. Use a spatula to flatten the surface.
Add 1 cup of water to the Instant Pot™. Place the cheesecake onto the trivet inside the Instant Pot™. Close the lid and turn the pressure valve to seal. Cook on high pressure for 30 minutes. Allow the pressure to release naturally.
Remove the cheesecake from the Instant Pot™ and set on a cooling rack. Allow to cool for 30 minutes.
For the topping, boil the heavy cream. Pour the hot cream over the chocolate chips, shimmy the bowl to ensure that the cream has fully covered the chocolate chips. Using a whisk in circular motions, slowly stir the cream until you get an even, shiny ganache.
Pour over your cheesecake as desired.
Fat Daddio’s is not affiliated with Instant Pot™.