When you want a decadent dessert but you’re trying to follow a low carb diet, we’ve got you. Our peanut butter cheesecake is all you need. And it’s made in the Instant Pot – easy to use and keeps your oven free for other food. We’ve topped ours with chocolate and more peanut butter for even more deliciousness.
How do you make cheesecake in an Instant Pot?
Our low carb peanut butter cheesecake uses ingredients you probably have around the house if you’re following the keto or low carb diet. There are instructions for making this in the oven as well, and the ingredients are the same. In other words, buy two springform pans and you can make two at the same time!
There are several options for the crust besides almond flour such as an coconut flour crust. In fact, you can make this with no crust as well.
If you’re looking for more cheesecake recipes, check out our low carb cheesecake recipe also made in the Instant Pot.
If you’re looking for a keto peanut butter cup to garnish the top of your cheesecake, try our peanut butter fat bomb recipe.
- For the crust
- ¼ cup butter, melted
- 1 cup almond flour
- 1 tablespoon monkfruit sweetener
- For the cheesecake
- 2 (8 ounce) packages cream cheese, room temperature
- ⅔ cup monkfruit sweetener (or sweetener of your choice)
- ½ cup natural peanut butter
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- Preheat oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.
- Stir together the butter, almond flour, and monkfruit sweetener for the crust. Press into the springform pan. Bake in the oven for 10 minutes. Remove from oven and allow to cool on a wire rack.
- Using a mixer with a whisk attachment, beat together the cream cheese, monkfruit sweetener, and peanut butter until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat just until combined.
- Transfer the mixture to the springform pan and spread evenly.
- To cook in an electric pressure cooker: Cover the springform pan with aluminum foil to avoid water dripping onto the cheesecake. Place the lid on the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing. Replace the aluminum foil with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
- To bake in the oven, bake at 350 degrees for 40 to 45 minutes or until the center of the cheesecake is set. Remove from oven and allow to cool for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Allow the cheesecake to cool for another hour. Then, cover with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
- Serve drizzled with melted sugar free chocolate, diced sugar free peanut butter cups, or chopped peanuts.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 220Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 65mgSodium 141mgCarbohydrates 9gFiber 2gSugar 5gProtein 7g