Low-Carb Instant Pot Cheesecake

Ingredients

• 8 ounces of softened cream cheese
• 1/2 cup of erythritol or other low-carb sweetener
• 2 eggs
• 1 teaspoon of pure vanilla extract
• 1/3 cup of heavy cream
• 1/4 teaspoon of salt
• 1/4 cup of melted butter
• 1/2 cup of almond flour
• 1/4 cup of sugar-free raspberry jam

Directions

1. In a medium bowl, add the cream cheese, erythritol, eggs, vanilla extract, heavy cream, and salt. Use a hand mixer to mix until smooth.
2. Add the melted butter and almond flour and mix until fully incorporated.
3. Grease the bottom and sides of a 7-inch springform pan and pour the cheesecake mixture into the pan.
4. Pour 1/4 cup of raspberry jam into a small bowl and microwave for 30 seconds. Stir and spread over the cheesecake batter.
5. Place the pan in the Instant Pot, add 1 cup of water, and lock the lid. Set to Manual High Pressure for 20 minutes.
6. Allow the pressure to release naturally for 10 minutes, then release the remaining pressure and remove the lid.
7. Let the cheesecake cool for at least 10 minutes before removing from the pan.

Interesting Facts

• This Instant Pot cheesecake is a low-carb alternative to traditional cheesecake recipes.
• It is a delicious and guilt-free treat that can be enjoyed without feeling guilty.
• It is a great dessert to serve at parties or special occasions, as it is sure to be a hit with all guests.