(as of Nov 13,2020 13:18:00 UTC – Details)
Authorized by Instant Pot—the cookbook that makes using your Instant Pot easier than ever!
The first cookbook to combine the hottest diet trend—the ketogenic diet—with the hottest kitchen appliance—the Instant Pot, featuring 175 low-carb, high-fat recipes for fast, delicious meals the whole family will love.
The ketogenic diet is one of the most popular diets right now—and for good reason. It combines a customized carbohydrate restriction, moderation of protein intake, and real food-based fats. Followers of this lifestyle experience weight loss and improved energy, and never feel deprived thanks to its flavorful, natural whole foods! Emerging research is also showing this diet improves a wide range of diseases, from Type 2 diabetes, to Alzheimer’s, and more.
Featuring photographs throughout, “I Love My Instant Pot” Keto Diet Recipe Book will show you how you can use the hottest kitchen appliance—the Instant Pot—to create keto meals that are quick, easy, and most importantly, delicious.
The Instant Pot can make cooking almost six times faster while using seventy percent less energy than traditional cooking methods. The Instant Pot is the only gadget that can replace a slow cooker, rice cooker, and stockpot, and this is the only cookbook with keto diet recipes for this device. You will learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts—and something for everyone at your table!
From the Publisher
Crustless Berry Cheesecake
Hands-on time: 10 minutes | Cook time: 40 minutes
In large bowl, beat cream cheese and erythritol until smooth. Add sour cream, vanilla, and eggs and gently fold until combined.
Pour batter into 7-inch springform pan. Gently shake or tap pan on counter to remove air bubbles and level batter. Cover top of pan with tinfoil. Pour water into Instant Pot and place steam rack in pot.
Carefully lower pan into pot. Press the Cake button and press the Adjust button to set heat to More. Set time for 40 minutes. When timer beeps, allow a full natural release. Using sling, carefully lift pan from Instant Pot and allow to cool completely before refrigerating.
Place strawberries and blackberries on top of cheesecake and serve.
This creamy crustless cheesecake is a filling treat to satisfy your after-meal cravings. It’s the perfect balance of tartness and richness without feeling overly indulgent. You won’t need more than one slice, but you won’t have to feel guilty about grabbing another!
Calories: 153 Fat: 12.7 grams
Protein: 3.4 grams Sodium: 152 milligrams
Fiber: 0.1 grams Carbohydrates: 14.2 grams
Net Carbohydrates: 1.9 grams
Sugar: 1.7 grams Sugar Alcohols: 12.0 grams
16 ounces cream cheese, softened
1 cup powdered erythritol
1⁄4 cup sour cream
2 teaspoons vanilla extract
2 cups water
1⁄4 cup blackberries and strawberries for topping