I made this yesterday for the second time. It is so good, it's hard to believe it's Keto. The first time I made it, I used fresh blueberries. This time I used sugar free Cherry pie filling. The fruit topping can be your choice.
To get started you will need a 6 or 7 inch springform pan. I got mine from Amazon in an accessory bundle made for the instant pot. I recommend the bundle because it came with a trivet with handles for lifting the springform pan in and out of the instant pot.
Ingredients
The crust:
3/4 cup pecan meal
1/4 cup all purpose flour (not Keto but it's minimal)
1 Tablespoon Monk fruit sweetener
2 Tablespoons melted butter
The Filling:
2 8oz. pkg. of Cream Cheese (I use Philadelphia brand)
1/2 cup granulated Monk Fruit (I might cut this in half next time)
1/4 cup heavy cream
2 large eggs (I used jumbo)
1/4 cup all purpose flour (next time I might try coconut flour but half the amt.)
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1 Prep the pan. Coat your pan with cooking spray. Line the bottom with a round of parchment paper. Pour 1 1/2 cups of water in the bottom of your instant pot. If you have a trivet with handles, make sure they are up. Otherwise you can make a sling out of aluminum foil.
2 Make the crust. Place the pecan meal, flour and monk fruit in a food processor or blender (I used a Ninja). Pulse a few times to mix. Pour in the melted butter and pulse again until mixed well. Transfer the crumbs to your pan and press into the bottom (I just use my fingers to press).
3 Make the filling. You can wipe out your blender. Add the cream cheese, monk fruit, heavy cream, eggs, flour, vanilla and salt. Pulse until smooth scraping down the sides as needed. Pour the filling over the crust and smooth out with a spatula.
4. Cover the pan with paper towels and a square of aluminum foil. Press the foil around the rim so it's tight. Place the pan in your trivet with handles or if you are using foil as a sling place your pan on that and lower into your instant pot making sure the pan is not touching the water.
5. Cook on high for 25 minutes. Lock the lid and make sure the pressure valve is set to seal. Use the manual setting to set the pressure cooker on high pressure for 25 minutes.
6. Natural release for 20 minutes. When the cook time is complete, let the pressure cooker naturally release pressure for 20 minutes. Then do a quick release if there's any pressure left. Gently remove the pan from the pot and uncover. The cake should be mostly set with just a slight jiggle in the center.
7. Let the cake cool on the counter for about an hour before putting it in the refrigerator to chill for about 6 hours. I add the fruit topping after about 3 hours. I don't remove the sides of the pan until I'm ready to serve.
I am not a dietician so I will not post nutritional values. I use an app to figure out carbs for my own personnel knowledge. I hope you try this, if you do please let me know how you liked it. 💕
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