KETO INSTANT POT RECIPE: Savory Greek Cheesy “Cake”

Have you ever tried a savory cheesecake? If not, let’s make today the day! I like to serve this Greek-style cheese “cake” slightly chilled or at room temperature as a side for fish, chicken, or a main-dish salad. You can also serve it as an elegant appetizer spread on celery sticks.

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Serves: 6

Active prep time: 15 minutes

Cook time: 35 minutes

INGREDIENTS

3∕₄ cup toasted slivered almonds
2 tablespoons butter or ghee
1 (6-ounce) jar marinated artichokes, divided
12 ounces cream cheese, at room temperature
1∕₂ cup feta cheese crumbles with tomato and basil
1 large egg, at room temperature
1∕₄ cup sliced green onions, divided
1∕₂ cup quartered grape tomatoes
2 tablespoons sliced pitted Kalamata olives

DIRECTIONS

1. In a food processor, pulse the almonds until finely ground. Add the butter and pulse just until combined. Press the nut mixture onto the bottom of a 6-inch springform pan. Place the pan on a full sheet of paper towel. Cut a piece of foil the size of the paper towel and place under the paper towel. Set aside.

2. Reserving 1 tablespoon of the marinade, drain the artichokes and cut half of the artichokes into quarters and keep the other half whole.

3. In a large bowl, with an electric mixer, beat the cream cheese for 30 seconds. Add the feta and beat well. Add the egg and beat just until blended. Stir in the quartered artichokes, the reserved marinade, and half of the green onions. Pour the mixture over the crust in the pan. Bring up the paper towel and foil around the pan. Cover the top of the pan with foil.

4. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the pan on the trivet.

5. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 35 minutes. At the end of the cooking time, use natural release to depressurize for 15 minutes, then quick-release the remaining pressure. Using the trivet handles, carefully remove the dish from the pot. Remove the foil and paper towel.

6. Cool the cheesecake on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight.

7. To serve, loosen and remove the cheesecake from the sides of the pan. Top with the tomatoes, olives, and the remaining whole artichokes and green onions. Cut into wedges if serving as a side.

Per serving: Calories: 410 • Total Fat: 38 g • Protein: 9 g • Total Carbs: 9 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 7 g