Keto Instant Pot Key Lime Cheesecake-

Keto Instant Pot Key Lime Cheesecake is low carb, gluten free and so creamy and indulgent. It has all the sweetness and tangy flavor of key lime pie but without the crust and all the carbs.

Keto Instant Pot Key Lime Cheesecake is extremely creamy, sweet and delicious cheesecake with a tangy zing of key lime.

A combination of key lime pie and cheesecake but make crust free to keep the carbs even lower and make the preparation even easier!

This low carb dessert recipe has become such a hit in my new book "Keto in an Instant" and my husband & son thought it was the best keto dessert they have tried! Even the keto chef that was hired to taste test the recipes for my book was in love with it!

The Instant Pot makes the best and most creamy cheesecakes I've ever experienced! After all the Ip is very must like a giant steam bath for your cheesecake and I believe it does a much better job than the "Bain Marie" or water bath method of making a cheesecake.

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Keto Instant Pot Key Lime Cheesecake Recipe:

Ingredients:

Cheesecake:

16oz (450g) block-style cream cheese, softened
⅔ cup erythritol granular sweetener, I used Swerve
1 ½ teaspoon vanilla extract
1 ½ teaspoon coconut flour
2 large eggs
1 egg yolk
4 tablespoon key lime juice (fresh or concentrate)

Whipped Cream Topping:

½ cup heavy whipping cream
1 ½ tablespoon erythritol granular sweetener

Directions:

Cut a piece of parchment paper into a round 7-inch (17.5cm) diameter cut out.
Line a 6x3-inch (15.25x7.5cm) springform pan, like this one with the trimmed parchment paper. Spray the inside of the pan and the parchment paper with nonstick coconut oil spray & set aside.
Take a long sheet of foil and fold over a few times to make a sling (see photo above)& set aside.
In a large mixing bowl, combine cream cheese, erythritol sweetener, vanilla extract, and coconut flour. Using an electric hand mixer or stand mixer, beat ingredients on medium until combined. Scrape the sides of the bowl with a rubber spatula, and then continue to beat until thoroughly blended.
Add eggs to the bowl, one at a time, and beat until just combined. Add egg yolk, and beat until just combined. Add key lime juice and beat until ingredients are well combined.
Pour mixture into the prepared springform pan. Cover the top of the pan with a paper towel, and then place a 10-inch (25cm) sheet of aluminum foil over the paper towel. Cover the pan tightly with the aluminum foil. Place foil sling on the steamer rack & place springform pan on top of the sling on the rack.
Add 1½ cups water to the bottom of the inner pot of the Instant Pot.
Using the rack handles, carefully lower the steam rack into the Instant Pot, leaving the handles up and sling handles up.
Cover, lock the lid and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cooking time for 40 minutes. When the cooking time is complete, allow the pressure to release naturally (about 20 minutes).
Remove the lid. Carefully grasp the steam rack handles and lift the rack with the pan out of the pot. Remove and discard the aluminum foil and paper towel. (If any moisture has accumulated on top of the pie, gently blot the top with a paper towel.)
Let the pie cool to room temperature (about 20 to 30 minutes). Cover with plastic wrap, and place in the refrigerator to chill and set for a minimum of 8 hours, or up to overnight.
To make the whipped topping. Combine heavy whipping cream and erythritol sweetener in a large mixing bowl. Using a stick blender or electric hand mixer, whip until the mixture becomes stiff. Cover with plastic wrap and refrigerate until ready to serve.
After chilling time for the pie is complete, remove the pie from the refrigerator. Run a butter knife around the inside of the springform pan to loosen the pie from the pan, and then carefully remove the outer ring of the pan.
Transfer the pie to a serving platter and slice into 8 equal-sized servings. Top each serving with 2 tablespoon of whipped topping. Serve chilled.

Nutritional Data: Yield: 8 servings, Serving Size ⅛ of cake, Amounts per serving- Cal: 289, Carbs: 5g, Net Carbs: 4g, Fiber: 1g, Fat: 27g, Saturated Fat: 16g, Protein:6g, Sugars: 2g, Sodium: 239mg.

Printable Recipe Card Below:

📖 Printable Recipe Card

Keto Instant Pot Key Lime Cheesecake

Stacey

Keto Instant Pot Key Lime Cheesecake is low carb, gluten free and so creamy and indulgent. It has all the sweetness and tangy flavor of key lime pie but without the crust and all the carbs.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 8

Cook Time 40

Total Time 48

Course cheesecake, instant pot cheesecake, keto, ketogenic, low carb

Cuisine cheesecake, instant pot, instant pot cheesecake, keto dessert, key lime cheesecake

Servings

Calories 289 kcal

Ingredients

Cheesecake:

16 oz 450g block-style cream cheese, softened
⅔ cup erythritol granular sweetener I used Swerve
1 ½ teaspoon vanilla extract
1 ½ teaspoon coconut flour
2 large eggs
1 egg yolk
4 tablespoon key lime juice fresh or concentrate

Whipped Cream Topping:

½ cup heavy whipping cream
1 ½ tablespoon erythritol granular sweetener

Instructions

Cut a piece of parchment paper into a round 7-inch (17.5cm) diameter cut out.
Line a 6×3-inch (15.25×7.5cm) springform pan with the trimmed parchment paper. Spray the inside of the pan and the parchment paper with nonstick coconut oil spray & set aside.
Take a long sheet of foil and fold over a few times to make a sling (see photo above)& set aside.
In a large mixing bowl, combine cream cheese, erythritol sweetener, vanilla extract, and coconut flour. Using an electric hand mixer or stand mixer, beat ingredients on medium until combined. Scrape the sides of the bowl with a rubber spatula, and then continue to beat until thoroughly blended.
Add eggs to the bowl, one at a time, and beat until just combined. Add egg yolk, and beat until just combined. Add key lime juice and beat until ingredients are well combined.
Pour mixture into the prepared springform pan. Cover the top of the pan with a paper towel, and then place a 10-inch (25cm) sheet of aluminum foil over the paper towel. Cover the pan tightly with the aluminum foil. Place foil sling on the steamer rack & place springform pan on top of the sling on the rack.
Add 1½ cups water to the bottom of the inner pot of the Instant Pot.
Using the rack handles, carefully lower the steam rack into the Instant Pot, leaving the handles up and sling handles up.
Cover, lock the lid and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cooking time for 40 minutes. When the cooking time is complete, allow the pressure to release naturally (about 20 minutes).
Remove the lid. Carefully grasp the steam rack handles and lift the rack with the pan out of the pot. Remove and discard the aluminum foil and paper towel. (If any moisture has accumulated on top of the pie, gently blot the top with a paper towel.)
Let the pie cool to room temperature (about 20 to 30 minutes). Cover with plastic wrap, and place in the refrigerator to chill and set for a minimum of 8 hours, or up to overnight.
To make the whipped topping. Combine heavy whipping cream and erythritol sweetener in a large mixing bowl. Using a stick blender or electric hand mixer, whip until the mixture becomes stiff. Cover with plastic wrap and refrigerate until ready to serve.
After chilling time for the pie is complete, remove the pie from the refrigerator. Run a butter knife around the inside of the springform pan to loosen the pie from the pan, and then carefully remove the outer ring of the pan.
Transfer the pie to a serving platter and slice into 8 equal-sized servings. Top each serving with 2 tablespoon of whipped topping. Serve chilled.

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Notes

*all nutritional data are estimates based on the products I used*

Yield: 8 servings, Serving Size ⅛ of cheesecake, Amounts per serving- Net Carbs: 4g per slice:

Nutrition

Calories: 289kcalCarbohydrates: 5gProtein: 6gFat: 27gSaturated Fat: 16gSodium: 239mgFiber: 1gSugar: 2g

Keyword Keto Instant Pot Key Lime Cheesecake, keto instant pot key lime pie, keto key lime pie, low carb key lime pie

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Comments

5 from 14 votes (2 ratings without comment)

Keto Instant Pot Key Lime Cheesecake

Keto Instant Pot Key Lime Cheesecake-