Almond joy Instant Pot cheesecake

Almond joy Instant Pot cheesecake

If you've never used your multi-pressure-cooker to make a cheesecake, then you've been missing out! This low-carb cheesecake yields an amazing texture that doesn’t compare to oven-baked cheesecakes. The soft creamy texture combined with rich chocolatey sauce and the slight crunch of almonds will transport you to dessert-heaven.

Almond joy Instant Pot cheesecake

If you've never used your multi-pressure-cooker to make a cheesecake, then you've been missing out! This low-carb cheesecake yields an amazing texture that doesn’t compare to oven-baked cheesecakes. The soft creamy texture combined with rich chocolatey sauce and the slight crunch of almonds will transport you to dessert-heaven.
USMetric
10 servingservings

Ingredients

Crust
  • 213 oz. 75 g (150 ml) almond flour
  • 2 tbsp 2 tbsp (25 g) erythritol
  • dash of salt
  • 1½ tbsp 1½ tbsp butter, melted
Filling
  • 16 oz. 450 g cream cheese, room temperature
  • 4 oz. 110 g (150 ml) erythritol
  • 2 oz. 50 g sour cream, room temperature
  • 1 tsp 1 tsp vanilla extract
  • ½ tsp ½ tsp coconut extract
  • 3 3 Large eggLarge eggs
  • 1 oz. 30 g (75 ml) unsweetened finely shredded coconut
Milk chocolate syrup
  • 4 oz. 110 g water
  • 113 oz. 40 g (100 ml) cocoa powder
  • 1 tbsp 1 tbsp butter
  • 18 tsp 18 tsp salt
  • ¼ cup 60 ml (50 g) erythritol
  • ¼ cup 60 ml heavy whipping cream
  • 1 tsp 1 tsp vanilla extract
Toppings
  • ½ oz. 15 g (40 ml) roasted unsweetened coconut chips, flakes
  • 1 oz. 30 g sliced almonds

Instructions

Instructions are for 10 servings. Please modify as needed.

Crust

  1. Preheat oven to 350 °F (180 °C).
  2. Prepare a 7" (18 cm) springform pan or push pan with a circle of parchment paper lining the sides and bottom.
  3. Mix the almond flour, sweetener, salt, and melted butter in a small bowl.
  4. Press the mixture firmly into the bottom of the prepared pan.
  5. Bake for 6-8 minutes or until lightly browned. Set aside to cool.

Filling

  1. Let all ingredients come to room temperature. Use a hand mixer on low speed to lightly whip the cream cheese, about 30 seconds.
  2. Add the sweetener and beat until just dissolved. Beat in the sour cream and extracts until just blended.
  3. Add the eggs, one at a time, using a spatula to scrape down the sides. Do not overmix the eggs. Last, gently stir in the shredded coconut by hand.
  4. Pour the filling onto the cooled crust, using a spatula to smooth the top. Tap the cheesecake on the counter 4-6 times to remove air bubbles.
  5. Pour 1 cup of hot water into the instant pot.
  6. To reduce pits in the top of the cheesecake caused by condensation, wrap the cheesecake with foil, being careful not to allow the foil to touch the top of the cheesecake.
  7. Place the springform pan on a rack inside the instant pot. Use high pressure for 37 minutes followed by 20 minutes of natural release. After 20 minutes, use quick release, and remove the lid of the instant pot.
  8. Let the cheesecake cool on a rack. When cooled to room temperature, cover and refrigerate for at least 8 hours before serving.

Milk chocolate syrup

  1. In a small saucepan, whisk together the water and cocoa over low heat.
  2. Add the butter, salt, and sweetener and whisk until the butter is melted and the sweetener is dissolved.
  3. Pour in the cream and let simmer over low heat for 4-5 minutes.
  4. Remove from heat and add vanilla extract. The syrup will thicken as it cools.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Taste of Mediterranean #2

How about enjoying a quick breakfast in sunny Italy, a delightful lunch in gorgeous Greece, and a tasty dinner in charming France — all in the same day? Sounds pretty good to us!

The Mediterranean is closer than ever with our low-carb meal plan, which offers you delicious meals — all below 30 grams of carbs per day.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

10 comments

  1. Donna
    As a person who does not do well with any artificial sweeteners, I often wonder if a beautiful recipe such as this would be palatable if the erythritol were omitted? Also, would the texture suffer? Thanks for any help!
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    As a person who does not do well with any artificial sweeteners, I often wonder if a beautiful recipe such as this would be palatable if the erythritol were omitted? Also, would the texture suffer? Thanks for any help!

    The texture would not likely suffer but you may find the taste of the dessert too bitter without the sweetener.

  3. Teresa
    You might want to correct this entry to the recipe: "½ tsp (0.9 g) unsweetened finely shredded coconut *coconut extract". It got mixed up!
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    You might want to correct this entry to the recipe: "½ tsp (0.9 g) unsweetened finely shredded coconut *coconut extract". It got mixed up!

    Thank you Teresa!

  5. Laurel
    Where are the almonds?
    Reply: #6
  6. Kerry Merritt Team Diet Doctor

    Where are the almonds?

    Thanks, Laurel! It seems there may be an error. I will let our recipe team know!

  7. Julia
    Can this be baked in the oven?
    Reply: #8
  8. Crystal Pullen Team Diet Doctor

    Can this be baked in the oven?

    This recipe was designed for a multi-cooker, it has not been tested in the oven.

  9. rolfanitamich
    4 oz. water ... should that be fl. oz.? Or is it really a weight measurement?

    Same question for the sour cream.

    Thank you for the clarifications.

    Reply: #10
  10. Britta Patterson

    4 oz. water ... should that be fl. oz.? Or is it really a weight measurement?

    Same question for the sour cream.

    Thank you for the clarifications.

    The sour cream would be in weight, but the water would be in fluid ounces.

Leave a reply

Reply to comment #0 by