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Traditional Coffee Cake
Antioxidant-Rich Matcha Cheesecake
| By : |
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.
| 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
Ingredients
BASE
TOPPING
|
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
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.
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So your recipe calls for 1/2 cup sugar free chocolate chips but the instructions dont say to do anythjng with it. I went out and bought all the ingredients but have no idea where the chocolate goes. Kind of maddending and a waste of money. What gives?
Hi Jgrindrod ,
Thank you and our apologies.
We have updated the recipe. The recipe calls for a 7 inch spring form. If a recipe says use a spring form they are most likely referring to a 7inch unless stated otherwise.
I added 1/2 cup of sugar and used a basic crust. The family really liked it. Very creamy. We will make this one again.
So good
Cheesecake texture but no flavor whatsoever. I would add sweetener to the cheesecake batter next time.
Nice, thank you for the recipe. I use this silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
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