KETO/LOW CARB-Instant Pot Pumpkin Cheesecake With Almond Crust

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INGREDIENTS
For the crust:

• 3 ounces (~3/4 cup) blanched almond flour
• 1 1/2 ounces (3 tablespoons) salted butter melted
• 1/3 ounce (~2 teaspoons) sugar equivalent sweetener (I use swerve)

For the filling:

• 12 ounces (1 1/2 bricks) cream cheese
• 6 ounces (2/3 cup) canned pumpkin puree
• 3 ounces (~1/2 cup) sugar equivalent sweetener (I use swerve)
• 1 1/2 ounces (3 tablespoons) heavy whipping cream
• 2 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

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INSTRUCTIONS

1. Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator about 30 minutes before proceeding with the rest of the recipe.
2. Prepare a steam rack or the trivet that came with your pressure cooker, ideally with lifting handles.
3. ......
4. ......
5. Get full recipe >> CLICK HERE

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