Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce

Step 1

Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.

Step 2

For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and salt in a medium bowl.

Step 3

Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.

Step 4

For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the crust.

Step 5

Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water.

Step 6

Cover the cheesecake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.

Step 7

Turn the pot on Manual, High Pressure for 34 minutes and then do a natural release for 25 minutes.

Step 8

Carefully turn the valve to “vent” to release any remaining pressure before opening.

Step 9

Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top.

Step 10

Let the cheesecake cool to room temperature and then refrigerate 4 hours before serving.

Step 11

While the cheesecake cooks, make the topping. For the strawberry topping, combine the strawberries, erythritol, liquid stevia, and salt in a medium saucepan.

Step 12

Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.

Step 13

Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.

Step 14

Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature, and then refrigerate to chill.

Step 15

Serve each slice of cheesecake with a spoonful of strawberry topping.