Antioxidant-Rich Matcha Cheesecake
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.
Servings Prep Time
8servings 5minutes
Cook Time
25minutes
Servings Prep Time
8servings 5minutes
Cook Time
25minutes
Ingredients
BASE
  • 16oz full-fat cream cheesesoftened
  • 3tsp blanched almond flour
  • 3tbsp heavy cream
  • 2 eggs
  • 1tbsp matcha powder
  • 1/2tsp vanilla extract
TOPPING
  • 2/3cup Swerveconfectioners (or more, to taste)
  • 1/2cup sour creamat room temperature
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