Keto Instant Pot Gluten-free Sugar-free Mocha Cheesecake


For crust:

2 cups ground almonds

1 tsp ground cinnamon

3 Tbsp unsalted butter, melted

For filling:

2/3 cup stevia

2 Tbsp corn starch

16 oz low-fat cream cheese, room temperature

1 cup sour cream , room temperature

2 large eggs, room temperature

2 pinches salt

1 Tbsp vanilla extract

1 Tbsp instant coffee

2 Tbsp cocoa powder

1 cup water

Aluminum foil or cheesecake guard

Instant pot and trivet

6″ springform pan

1 pint raspberries


  1. Preheat oven to 350°F. Grease and flour the 6″ springform pan. Combine cinnamon and ground almonds in a small bowl. Drizzle with melted butter, and stir.
  2. Press crust mix into the base of the pan with the back of a spoon. Pierce with a fork and par-bake for 10 minutes . Remove from oven and let cool.
  3. Combine corn starch, salt, stevia, cocoa, and instant coffee in a small bowl, and whisk to combine. Place 1 cup water in instant pot, and turn on sauté mode while preparing the rest of the cheesecake.
  4. In a large bowl, beat cream cheese using a hand mixer on low speed for 1 minute in a medium bowl. Add sugar mixture in 3 parts, maintaining low speed. Scrape down sides as needed. Add vanilla and sour cream to mixture and continue on low speed. Blend in eggs one at a time until just incorporated.
  5. Fill springform pan with cheesecake filling, taking care to leave a 1/4″ space at the top of pan. Gently tap on counter and run a fork through filling to remove air bubbles. Wrap pan edges with cheesecake guard, or aluminum foil, and place on trivet.
  6. Seal Instant Pot and cook at high pressure for 24 minutes. Allow to natural release for 7 minutes before opening Instant Pot gradually.
  7. Refrigerate overnight, or for at least 4 hours. Remove any residual moisture with a paper towel. Top with fresh raspberries.

Chef’s notes:

  • The aluminum foil will help to prevent sinking or cracks.
  • The more you tap, the less bubbles will appear in the final product!

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