Name: Antioxidant-Rich Matcha Cheesecake
Prep time: 5 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 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; 2/3 cup Swerve (confectioners (or more, to taste)); 1/2 cup sour cream (at room temperature); 1/2 cup sugar-free chocolate chips

Antioxidant-Rich Matcha Cheesecake

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

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.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Eggs, Heavy Cream, Sour Cream

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

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Almond Flour, Eggs, Heavy Cream, Sour Cream

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

Instructions

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.
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.
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.
Remove pan, and let cool for 30 minutes. Then refrigerate for at least 45 minutes (a few hours is preferable).
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

The Essential Keto Instant Pot Cookbook by Casey Thaler

CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.

Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.

A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson’s specialty food company Primal Nutrition, Inc., in November 2018.