Instant Pot Peanut Butter Cheesecake Low Carb

Instructions

1. Preheat oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.
2. 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.
3. Using a mixer with a whisk attachment, beat together the cream cheese, monkfruit sweetener, and peanut butter until fluffy, about 2 minutes. 
4. Add the eggs and vanilla and beat just until combined.
5. Transfer the mixture to the springform pan and spread evenly. 
6. 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.
7. 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.
8. Serve drizzled with melted sugar free chocolate, diced sugar free peanut butter cups, or chopped peanuts.