Add the cream cheese, sweetener, coconut flour, vanilla extract, whipping cream, and matcha powder to a mixing bowl.

Mix together until well combined.

Add the eggs one at a time, mixing after each addition. Pour the cheesecake batter into a well-greased springform pan. You will need a pan that is no larger than 6-7 inches, so that it fits inside your Instant Pot.

Pour 1 1/2 cups water into the bottom of your Instant Pot. Place the steam tray inside with the handles facing up (as you will need these later). Place the cheesecake on top of the tray, then lock the lid and make sure that the valve is sealed.

Pressure cook on high for 35 minutes, then allow a 20 minute natural release.

When you open the Instant Pot there may be some water on top of the cheesecake. You can just gently pat it off with a paper towel. I often also find some cracks, but they are easily covered up with the sour cream topping.

Mix the sour cream and confectioner sweetener together. Spread it out over the top of the cheesecake.

Allow the cheesecake to fully cool, then store in the fridge for several hours before serving. Serve with a drizzle of sugar-free maple syrup. We have a recipe for a homemade version, but store bought is also great.

Making this the day ahead is the best. I like to garnish the top with a sprinkle of matcha powder.