Keto Instant Pot Mini Raspberry Cheesecake

3 minute read • by Maddie Augustin 07-29-2020

Keto Instant Pot Mini Raspberry Cheesecake

 

 

PREP TIME: 90 minutes

COOK TIME: 3 minutes

TOTAL TIME: 93 minutes 

SERVES: 8

 

 

NUTRITION FACTS (per serving): 

190 Calories  •  21g Total Fat

14g Carbohydrates   •  0.5g Fiber

4g Net Carbs  •  2g Protein

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These keto-friendly, guilt-free, Mini-Raspberry Cheesecakes will kick your sweet tooth to the curb with just 4 grams of net carbs per serving. Dig into this decadent creamy cheesecake that perfectly blends mascarpone and cream cheese into a simple and tender crust, topped with a fresh and bright raspberry syrup. This recipe makes eight servings, so you can stock up for the week during your regular meal prep session, or double the recipe to share with friends and family. What are you waiting for? These mini raspberry cheesecakes aren’t going to make themselves!  

 

INGREDIENTS

Crust:

 

 

Filling:

  • 4 oz mascarpone
  • 8 oz cream cheese
  • 1/3 cup erythritol
  • 3 eggs

 

 

Raspberry Syrup:

  • ⅓ cup raspberries
  • ⅓ cup water
  • 1 tbsp erythritol

 

 

 

Allergen disclaimer: Dairy

 

 

DIRECTIONS

 

  1. Melt butter in the microwave for 20 seconds. Add almond flour and combine until butter is evenly distributed within the almond flour.
  2. Press two heaping tablespoons of dough into eight oven-safe ramekins.
  3. Combine mascarpone, cream cheese, and erythritol in a large mixing bowl and whip until smooth and combined with an electric mixer.
  4. Once cream cheese mixture is whipped and smooth, add eggs and whip on low speed until well-combined.
  5. Pour mixture into the ramekins, evenly distributing among the eight cups.
  6. Place a wire rack in the pressure cooker and add two cups of water. Place ramekins in the pressure cooker. If ramekins can be carefully stacked without falling into each other, stack them as so. Otherwise, place a second wire rack between the bottom and top layer of ramekins.
  7. Cook for 3 minutes in the pressure cooker. When three minutes are up, allow the pressure cooker to cool and release naturally rather than venting to release the pressure quickly.
  8. Meanwhile, prepare the raspberry syrup by adding raspberries, water, and erythritol to a small saucepan over medium-low heat and allow to simmer for 15 minutes, until the syrup becomes viscous and sticky, stirring occasionally to break up berries and dissolve erythritol.
  9. Once the pressure cooker has released and unlocked, remove cheesecakes, top with raspberry syrup, and refrigerate to cool and finish setting, about two hours. Enjoy!

 

 

DON'T HAVE AN INSTANT POT? NO PROBLEM!

 

  1. Preheat oven to 350F.
  2. Melt butter in the microwave for 20 seconds. Add Snickerdoodle Mini Cookies and combine until butter is evenly distributed within the cookie crumbs.
  3. Press two heaping tablespoons of dough into eight oven-safe ramekins.
  4. Bake for 5-6 minutes or until the crust is slightly golden.
  5. In the meantime, combine mascarpone, cream cheese, and erythritol in a small saucepan over low heat. Stir until erythritol is dissolved and the cream cheese and mascarpone are melted (about five minutes).
  6. Remove from heat and stir in vanilla extract. Pour mascarpone mixture into the ramekins being sure to evenly distribute. Set aside to chill in the refrigerator and set.
  7. Meanwhile, prepare the raspberry syrup by adding raspberries, water, and erythritol to a small saucepan over medium-low heat and allow to simmer for 15 minutes, until the syrup becomes viscous and sticky, stirring occasionally to break up berries and dissolve erythritol.
  8. Once the syrup reaches a thick consistency, spoon evenly over the chilled cheesecakes.
  9. Refrigerate to cool and solidify, about an hour. Enjoy!

 

 

Maddie Augustin

Maddie Augustin holds degrees in Food Engineering and Nutrition. She uses her scientific understanding of food and nutrition to develop delicious, repeatable, and approachable recipes for every skill level. Find more of Maddie’s work on maddieaugustin.com or follow her on Instagram: @maddieaugustin

 

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