Keto Pound Cake

• 2 1/2 cups almond flour
• ½ cup unsalted butter, softened
• 1 1/2 cups erythritol
• 8 eggs, room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. lemon extract
• ½ tsp. salt
• 8 oz. cream cheese
• 1 1/2 tsp. baking powder

• ¼ cup powdered erythritol
• 3 Tbsp. heavy whipping cream
• ½ tsp. vanilla extract

The Execution

1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
4. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
5. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
6. Pour batter into a loaf pan. Bake for 60 – 120 minutes at 350F or until smooth in the middle with a toothpick.
7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

Keto Instant Pot Cheesecake

Directions

To make the crust:

Step 1

Line a 7-inch springform pan with parchment paper. Grease parchment paper with butter, ghee, or your favorite cooking spray.

Step 2

In a medium bowl, combine almond flour, sweetener, and salt. Add melted butter and stir well to combine.

Step 3

Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out, then set pan aside.

To make the filling:

Step 1

In a large bowl, beat cream cheese until smooth, then beat in sweetener, lemon juice, lemon zest, and lemon extract. Scrape down sides of the bowl with a rubber spatula to make sure you get all the lumps.

Step 2

Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in heavy whipping cream until well combined. Pour mixture over the crust and spread to the edges of the pan.

Step 3

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a paper towel over the top of the springform pan (not touching the cheesecake), then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Step 4

Place the rack that came with your Instant Pot or pressure cooker into the bottom of the pot. Pour a cup of water into the bottom. Carefully lower wrapped cheesecake pan onto rack.

Step 5

Close the lid and set Instant Pot to manual mode for 35 minutes on high. Once cooking time is complete, let the pressure to release naturally (do not vent it).

Step 6

Lift out cheesecake and let cool to room temperature, then refrigerate for 3 or 4 hours or overnight. Garnish with lightly sweetened whipped cream and lemon slices if desired.