Antioxidant-Rich Matcha Cheesecake
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Print Recipe
Matcha is one of the more popular new trends to emerge in recent years, as it has numerous reported health benefits. This Instant Pot cheesecake features all the benefits of matcha, and is also wonderfully easy to make. Sprinkle with any number of keto-friendly toppings (like nuts, or ground cinnamon) to add even more flavor.
Votes: 1
Rating: 2
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
BASE
  • 16 oz full-fat cream cheese softened
  • 3 tsp blanched almond flour
  • 3 tbsp heavy cream
  • 2 eggs
  • 1 tbsp matcha powder
  • 1/2 tsp vanilla extract
TOPPING
  • 2/3 cup Swerve confectioners (or more, to taste)
  • 1/2 cup sour cream at room temperature
  • 1/2 cup sugar-free chocolate chips
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
BASE
  • 16 oz full-fat cream cheese softened
  • 3 tsp blanched almond flour
  • 3 tbsp heavy cream
  • 2 eggs
  • 1 tbsp matcha powder
  • 1/2 tsp vanilla extract
TOPPING
  • 2/3 cup Swerve confectioners (or more, to taste)
  • 1/2 cup sour cream at room temperature
  • 1/2 cup sugar-free chocolate chips
Votes: 1
Rating: 2
Rate this recipe!
Instructions
  1. Combine the cream cheese, almond flour, heavy cream, eggs, matcha powder, and vanilla in a large bowl. Mix thoroughly. Place mixture in springform pan, then loosely cover with aluminum foil.
  2. Pour 2 cups filtered water into Instant Pot, then add trivet, placing the springform pan atop the rack. Move the valve to Sealing and close the lid of the Instant Pot.
  3. Set to Manual/Pressure Cook, and let cook for 25 minutes at high pressure. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  4. Remove pan, and let cool for 30 minutes. Then refrigerate for at least 45 minutes (a few hours is preferable).
  5. Remove foil. Mix together the Swerve and sour cream in a small bowl, then spread evenly on the cake before serving. Store any remaining cheesecake in the refrigerator.
Recipe Notes

Nutrition Facts
Amount per serving
Calories 325
Total Fat 31.2g
Total Carbohydrate 4.6g
Dietary Fiber 1.3g
Total Sugars 0.6g
Protein 8.6g

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *