No, you’re not in the bad place. You CAN have cheesecake while living the Keto life.
Gather around my friends, i’m going to tell you a little story of how Keto cheesecake was born.
Remember when we talked about macros, and how everything is balance? My
obsessive analytical mind was determined to find a way to make this dream dessert fit in to the formula.
Here’s how it began… I knew that cream cheese was a main ingredient many keto recipes and that the issue of carbs in my old cheesecake days arose from sugar and the crust. Enter mad scientist experimentation.
But how could I make something that still tastes good without my old carby ways? The struggle is real.
Food for thought, this is the grams of carbs per slice from some popular cheesecakes:
- Walmart Cheesecake: 34g
- Ruby Tuesday Cheesecake: 90g
- Cheesecake Factory Peanut Butter Cup Cheesecake: 117g
Giiiirrrllll, I keep my carbs below 20 net per day!
I have made crustless cheesecakes and they’re good, but I want the kind of dessert where you take a bite and say OMG with a mouth full.
Last week I made a Gluten-free chocolate Keto biscotti, you know, the kind that make angels sing.
That’s when it it me. With a mouth full of biscotti, I mumbled to Mike:
icun mke sh cr li bucti!(I can make the crust like biscotti)
I used almond flour, cocoa with butter and Nutiva coconut oil as my crust. Can you hear that??? Angels, my friends. Angels.
My filling was basic. (No, not Starbucks PSL basic)
I used cream cheese, eggs, vanilla and PB. I meant to add heavy cream but I got distracted tasting the batter (true story) and it still turned out fine. This is not a light, fluffy cheesecake.
This is bite a block of cream cheese dense kind of cheesecake… pronounced AWESOME.
This is an instant pot recipe which means trial and error. I’ve made a
hundred few instant pot cheese cakes and have had some that have been over cooked, some under.
For this one, 36 minutes with a no-pressure release is perfect. I probably could have gone with 34 minutes. You will need a spring-form pan (I use a 7 inch for my 6 qt IP). I actually have 2 pans because I make a lot if cheesecake (they also have to rest in the fridge for 24 hours).
I use a tin foil sling to lower it onto my trivet, cook for 36 min (could have been a bit less).
The Macros were not bad and could have been better if :
- I used a different brand of PB but when I experiment, I use the cheap stuff.
- Cut into smaller pieces since it so rich, but I didn’t and i’m not sorry.
- If I hadn’t topped it with Reese’s whipped cream. Again, not sorry. We hard core up in here.
What I would do differently?
I would add the heavy cream or almond milk and even some cocoa to the filling. Crazytalk, I know.
So there you have it. A bouncing baby cheesecake that Mike and I enjoyed together on St. Valentine’s Day!
- 1 Cup Almond Flour
- 2 tbsp Butter Melted
- 1.5 tbsp Cocoa Powder
- 1 tbsp Splenda Naturals
- 1 tbsp Nutiva Butter Flavored Coconut Oil
- 16 oz Cream Cheese Room temperature
- .5 cup Brown Sugar Swerve
- 1 tsp Vanilla Extract
- 3 Eggs Room temperature
- 10 tbsp Creamy Peanut Butter
- Mix ingredients together and press into a 7″ spring-form pan. Spray pan or use parchment paper to line.
- Place in freezer while you prepare the filling.
- Mix eggs, cream cheese, and vanilla extract on medium in a mixer until combined. Do not overmix.
- Add Swerve and peanut butter. Pour slowly onto crust.
- Add 1 cup of water and a trivet to an Instant Pot. Use foil sling to lower onto trivet in an instant pot.
- Set for Instant Pot to 36 minutes high pressure and a 3-minute no pressure release.
- Allow to cool and refrigerate overnight for best flavor.