Indigo Nili's
Keto Bakeshop
Nili Barrett is the face of the popular YouTube Channel, Indigo Nili. She experiments in the kitchen and shares about her life for an audience of over 100,000 people. Nili is a keto baking expert, whose weekly recipe videos garner thousands of views.
Try them for yourself and tag #nilibakeshop so we can repost your creations!
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The recipes
Cookies n' Cream Cheesecake with Chocolate Crust
Chocolate lovers, rejoice! This chocolatey treat boasts a crunchy, cocoa crust and creamy, dreamy cookie filling.
- Prep Time: 30 minutes
- Cook Time: Instant Pot - 30 minutes OR Oven - 55 minutes
- Chilling Time: 4-12 hours
- Total Time: 6-13 hours
- Serves: 4
“When in doubt add more chocolate! To make this a DOUBLE chocolate cheesecake, use Perfect Keto Chocolate collagen or MCT oil powder in place of the vanilla!”
Strawberry Cheesecake with Honey Nut Crust
A fresh, fruity dessert guaranteed to render your taste testers speechless. This cheesecake is so smooth and creamy, you'd never know it's low carb.
- Prep Time: 30 minutes
- Cook Time: Instant Pot - 30 minutes OR Oven - 55 minutes
- Chilling Time: 4-12 hours
- Total Time: 6-13 hours
- Serves: 4
“Make this fit your macros! As written this cheesecake practically qualifies as a "fat bomb" which is perfect for a high fat keto diet. But if you're looking to slightly lower the fat and boost the protein percentage, opt for ⅓ less fat cream cheese, fat free greek yogurt, low fat sour cream and choose strawberry collagen powder instead of strawberry mct oil powder.”
Matcha Cheesecake with Cinnamon Crust
This combination of bright, earthy matcha filling, perfectly paired with a sweet cinnamon crust will have your tastebuds begging for seconds.
- Prep Time: 30 minutes
- Cook Time: Instant Pot - 30 minutes OR Oven - 55 minutes
- Chilling Time: 4-12 hours
- Total Time: 6-13 hours
- Serves: 4
“Calling all cinnamon lovers! Transform this into a cinnamon spice cheesecake by substituting Perfect Keto Cinnamon Toast collagen or MCT oil powder for the matcha and then doubling the ground ginger to kick up the spice!”
Shop Nili's Baking Essentials
Strawberry Cheesecake with Honey Nut Crust
- Prep time: 30 minutes
- Cook time: Instant Pot - 30 minutes OR Oven - 55 minutes
- Chilling time: 4-12 hours
- Total time: 6-13 hours
- Serves: 4
- 1 tbsp (15g) salted butter, melted
- ½ cup (40g) Perfect Keto Honey Nut Cereal, finely ground (turns into about 1/3 cup after it's ground)
- 1 cup (8oz) cream cheese, room temperature
- 3 tbsp (45g) full fat plain Greek yogurt
- 1/4 cup (36g) allulose or granulated sweetener of your choice
- 2 scoops Perfect Strawberry Collagen or Strawberry MCT Oil Powder
- ¼ cup (6g) freeze-dried strawberries, crumbled
- 1 large egg
- ⅓ cup (80ml) full fat sour cream
- 1 tbsp (9g) allulose or granulated sweetener of your choice
- 2 tbsp (3g) freeze-dried strawberries, crumbled
Instructions
In a small bowl mix together the melted butter and cereal crumbs.
Prepare a 5-inch cheesecake pan by lining the bottom with a parchment paper round and greasing the sides with softened butter or cooking spray of your choice.
Evenly press the crumb mixture into the bottom of the pan and transfer the pan to the freezer to chill while mixing up the filling.
In a medium size bowl, beat the cream cheese with a spoon or spatula until smooth. If the cream cheese is too stiff to beat easily by hand, place in the microwave for 10 second intervals, stirring after each one until the cream cheese is soft and easy to stir.
Add in the Greek yogurt, allulose, strawberry MCT oil powder or strawberry collagen powder and freeze-dried strawberry crumbles. Beat until smooth.
Add the egg and stir just until fully combined. Note: DO NOT beat the batter after the egg is added. This will cause the cheesecake to rise while cooking and give it an eggy texture.
Remove the pan from the freezer and pour the filling over the prepared crust.
Tap the pan on the counter several times to release any air bubbles. This will enhance the cheesecake's creamy texture.
Instant Pot cooking instructions (Nili's preferred method)
Add 1 and 1/2 cups of water to the liner of your Instant Pot.
Cover the pan with aluminum foil and place the cheesecake on the Instant Pot trivet or a silicone sling. Carefully lower the cheesecake into the inner pot. The trivet will allow the pan to rest just above the water.
Lock the Instant Pot lid and make sure the steam release is set to the sealing position. Set the cook time to 30 minutes on LOW pressure. When the cook time is complete, allow the pressure to release naturally for 5 minutes, then quickly release the rest of the pressure. Remove the cheesecake from the pot and allow to cool on a wire rack, uncovered for 30 minutes.
Oven cooking instructions
Preheat your oven to 300°. Put the cheesecake pan (uncovered) on the middle rack and place a pan or baking dish of hot water directly underneath the cheesecake on the lowest rack. This will provide steam that will help keep the cheesecake from drying out. Bake for 55 minutes until the cheesecake is set with just a little jiggle remaining in the center. Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes.
In a small bowl whisk together the sour cream and one tablespoon of allulose.
Spread the sour cream mixture evenly over the top of the cooled cheesecake.
Replace the foil cover and transfer the cheesecake to the refrigerator to chill for at least 4 hours or ideally, overnight.
Once fully chilled. Remove the cheesecake from the pan and sprinkle with 2 tablespoons of freeze-dried strawberry crumbles for garnish. Cut into quarters, serve and enjoy!
Matcha Cheesecake
- Prep time: 30 minutes
- Cook time: Instant Pot - 30 minutes OR Oven - 55 minutes
- Chilling time: 4-12 hours
- Total time: 6-13 hours
- Serves: 4
- 1 tbsp (15g) salted butter, melted
- ½ cup (40g) Perfect Keto Cinnamon Cereal, finely ground (turns into about 1/3 cup after it's ground)
- 1 cup (8oz) cream cheese, room temperature
- 3 tbsp (45g) full fat plain Greek yogurt
- 1/4 cup (36g) allulose or granulated sweetener of your choice
- 2 scoops Perfect Keto Matcha Latte MCT Oil Powder
- ¼ tsp ground ginger
- 1 large egg
- ⅓ cup (80ml) full fat sour cream
- 1 tbsp (9g) allulose or granulated sweetener of your choice
- 1-2 teaspoons Perfect Keto Matcha Latte MCT Oil Powder
Instructions
In a small bowl mix together the melted butter and cereal crumbs.
Prepare a 5-inch cheesecake pan by lining the bottom with a parchment paper round and greasing the sides with softened butter or cooking spray of your choice.
Evenly press the crumb mixture into the bottom of the pan and transfer the pan to the freezer to chill while mixing up the filling.
In a medium size bowl, beat the cream cheese with a spoon or spatula until smooth. If the cream cheese is too stiff to beat easily by hand, place in the microwave for 10 second intervals, stirring after each one until the cream cheese is soft and easy to stir.
Add in the Greek yogurt, allulose, matcha MCT oil powder and ginger and beat until smooth.
Add the egg and stir just until fully combined. Note: DO NOT beat the batter after the egg is added. This will cause the cheesecake to rise while cooking and give it an eggy texture.
Remove the pan from the freezer and pour the filling over the prepared crust.
Tap the pan on the counter several times to release any air bubbles. This will enhance the cheesecake's creamy texture.
Instant Pot cooking instructions (Nili's preferred method)
Add 1 and 1/2 cups of water to the liner of your Instant Pot.
Cover the pan with aluminum foil and place the cheesecake on the Instant Pot trivet or a silicone sling. Carefully lower the cheesecake into the inner pot. The trivet will allow the pan to rest just above the water.
Lock the Instant Pot lid and make sure the steam release is set to the sealing position. Set the cook time to 30 minutes on LOW pressure. When the cook time is complete, allow the pressure to release naturally for 5 minutes, then quickly release the rest of the pressure. Remove the cheesecake from the pot and let it cool on a wire rack, uncovered for 30 minutes.
Oven cooking instructions
Preheat your oven to 300°. Put the cheesecake pan (uncovered) on the middle rack and place a pan or baking dish of hot water directly underneath the cheesecake on the lowest rack. This will provide steam that will help keep the cheesecake from drying out. Bake for 55 minutes until the cheesecake is set with just a little jiggle remaining in the center. Remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes.
In a small bowl whisk together the sour cream and one tablespoon of allulose.
Spread the sour cream mixture evenly over the top of the cooled cheesecake.
Replace the foil cover and transfer the cheesecake to the refrigerator to chill for at least 4 hours or ideally, overnight.
Once fully chilled. Remove the cheesecake from the pan and dust with 1-2 teaspoons of matcha latte MCT oil powder for garnish. Cut into quarters, serve and enjoy!