#ketocheesecake #keto #ketodessert
Hey Y’all!! This Cheescake will definitely hit the spot! You will not miss your old fully carb loaded cheescake! Fast, Easy, Super Simple and Delicious! This is totally Keto!!
1. First make sure to cut out your parchment paper for the bottom of your Cheesecake pan.
2. Butter your Cheesecake pan and place in the fridge
1 cup Almond Flour
2 Tbsp Swerve
5 Tbsp Kerrygold Butter
**(Make sure to place in the freezer while you are getting your filling ready)**
2 packs Cream Cheese
1 tsp Vanilla Extract
3/4 cup Swerve
Topping- The cheescake does not need the topping at all, but I wanted to give my family the same experience they would have had when I used to make it non- keto.
1 Tbsp Pyure sweetener
2 Tbsp water
Let the mixture simmer and mash the strawberries when softened. This will start to reduce just after a couple of minutes. Let cool down before placing it on top of your cheesecake.
Add 1 cup of water to your Instant Pot. You will set on Manual, High, 20 minutes and sealing. Once the 20 minutes are done let the Instant Pot depressurize on its own for at least 10-12 minutes. Follow the video instructions for preparing for the fridge and keep it in there for minimum 4 hours, but best overnight.
I really hope y’all love the Cheescake! It really did not last much time in my home. Remember to like, comment, and subscribe. Give me a huge thumbs up if you love it!
Music: For Love