KETO INSTANT POT RECIPE: LEMON-RASPBERRY CREAM CHEESE CAKE
This beautiful lemon-raspberry cream cheese cake is proof that you don’t have to give up dessert when you go keto. Cream cheese combined with eggs and almond flour gives this cake a moist, dense texture that is luscious and even more satisfying than a traditional Bundt cake. You can ice this cake with the lemon cream cheese frosting for an impressive dessert, or simply slice and serve with a side of cream cheese for a special breakfast treat.
INGREDIENTS
Serves 8
Active prep time: 15 minutes
Cook time: 25 minutes
1/3 cup butter or ghee, at room temperature
4 tablespoons cream cheese, at room temperature
1/2 cup granular erythritol
1/2 teaspoon baking powder
1/4 teaspoon fine Himalayan pink salt
2 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2/3 cup almond flour
1/2 cup raspberries
For the icing:
2 tablespoons cream cheese
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 cup powdered erythritol
Top with:
1 to 2 tablespoons of toasted, sliced almonds
DIRECTIONS
Generously coat a 3-cup Bundt pan with cooking spray. In a medium bowl, with an electric mixer, beat the butter on medium speed for 30 seconds. Add the cream cheese and beat 1 minute more. Add the erythritol, baking powder, and salt. Beat 1 minute or until well combined. Add the eggs and beat well. Beat in the vanilla and lemon zest. Beat in the almond flour just until combined. Gently fold the raspberries into the batter. Spoon the batter into the pan.
Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the pan on the trivet.
Secure the lid on the pot and close the pressure-relief valve. Set the pot to HIGH pressure for 25 minutes. At the end of the cooking time, quick-release the pressure. Carefully remove the pan and trivet from the pot. Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the rack to cool completely.
Meanwhile, make the icing: in a small bowl, with an electric mixer, beat the cream cheese on medium speed for 30 seconds. Beat in the vanilla and lemon juice. Gradually beat in the powdered erythritol until smooth. Beat in water, 1 teaspoon at a time, until the icing is of drizzling consistency. Drizzle the cake with the icing and sprinkle with almonds.
MACROS
8 servings, per serving:
Calories: 451
Fat: 44g
Protein: 9g
Total Carbs: 29g
Fiber: 2g
Erythritol: 21g
Net Carbs: 6g
My newest cookbook, Keto In An Instant features more than 80 recipes for quick and delicious keto meals using your pressure cooker! If you don’t have an Instant Pot yet, believe me, you want to get one! I’m all about recipes that are super simple. Nothing complicated, no weird ingredients, nothing time consuming. One of the things I am most excited about in this book is that EVERY, SINGLE recipe has a gorgeous full color photo with it! If you are a visual person like me I know you like to see what the finished product is supposed to look like and I am so, so excited to offer that in this book!
The book releases on January 7, 2020! Keep your receipt from your pre-order because I will be doing a BIG pre-order campaign where I’m giving away 10 bonus recipes and more!
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