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Home / Recipes / Cheesecakes

Keto Chocolate Cheesecake Baked in Pressure Cooker

By Lisa MarcAurele · Jul 1, 2020 · 106 Comments

13.3K shares
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instant pot keto chocolate cheesecake pinterest image
Easy pressure cooker keto chocolate cheesecake

A decadent keto chocolate cheesecake that's made in the pressure cooker. No need to heat up an entire oven for this baked treat!

Easy pressure cooker keto chocolate cheesecake
Article Index
  • Pressure Cooker Keto Chocolate Cheesecake Recipe
  • Recipe

I've been trying to get more use out of my Instant Pot. It's such a great appliance that's being underutilized in my kitchen.

I'm definitely getting a better feel for pressure cooking, but I'm certainly no expert. A few weeks ago, I tried my first dessert recipe, a low carb keto chocolate cheesecake.

To make the recipe, you do want to have a small springform pan or push-up pan that fits in your electric pressure cooker. I used a push-up pan and just rested the pan on a tall can to push the bottom above the sides.

I got the tip for using a can from Jill at This Old Gal. She gives some great tips for baking a cheesecake in the Instant Pot here.

Making a pressure cooker keto chocolate cheesecake

When I need advice on using the Instant Pot, I can usually find the information on Jill's food blog. So, when I decided to bake a low carb keto chocolate cheesecake in the pressure cooker, This Old Gal was the first site I visited.

Most recipes are inspired by another recipe or a combination of recipes. This pressure cooker low carb keto chocolate cheesecake was adapted from one I saw on Southern Living.

Instant Pot pressure cooker keto chocolate cheesecake

I made changes to the original recipe based on information I found at This Old Gal as well as adapting the recipe to low carb. Since I'm avoiding erythritol, I replaced the sugar with concentrated sweeteners and unsweetened chocolate.

I've provided the equivalent amount of Swerve that could be used in place of the stevia and monk fruit. The texture of the cheesecake is definitely better when using erythritol.

Unfortunately, I'm sensitive to erythritol. I'm not sure if it's because it's typically made from corn which I have a sensitivity to.

If you don't have any sensitivity to the erythritol in bulk sweeteners, I'd recommend using that in this keto chocolate cheesecake. Pyure and Sukrin are all great sweeteners to use if you don't care for Swerve.

Instant Pot low carb pressure cooker keto chocolate cheesecake recipe

Overall, I've been pretty impressed with how easy it is to make things in the Instant Pot. I just wish I had more time to play around with it in the kitchen.

Because things cook quickly under pressure, you'll want to be careful not to overcook the cheesecake. The first one I baked was in the cooker too long and ended up a bit too firm.

If you'd rather make a no bake cheesecake, give my low carb peanut butter cheesecake a try. Or, for a baked one, my blueberry swirl cheesecake pie is super rich and creamy.

Pressure Cooker Keto Chocolate Cheesecake Recipe

Low carb pressure cooker keto chocolate cheesecake

Need a serving suggestion? Try using a strawberry topping for cheesecake or add fresh berries to each slice.

Enjoy the recipe! And don't forget to let me know what you think about it in the comments.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

pressure cooker keto chocolate cheesecake

Keto Chocolate Cheesecake Baked in Pressure Cooker

4.53 from 23 votes
A decadent pressure cooker cheesecake that's made low carb and gluten free. No need to heat up an entire oven for this baked treat!
Prep Time:10 minutes mins
Cook Time:35 minutes mins
Total Time:45 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 people
Calories: 413

Video

Ingredients

Crust:

  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 ½ Tablespoons unsweetened cocoa powder
  • 1 ½ Tablespoons low carb sugar substitute or desired sweetener
  • 2 Tablespoons butter melted

Filling:

  • 16 ounces cream cheese at room temperature
  • ½ teaspoon stevia concentrated powder see note
  • ½ teaspoon monk fruit powder see note
  • ⅓ cup unsweetened cocoa powder
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • ¼ cup sour cream
  • ¾ cup heavy cream
  • 6 ounces baking chocolate melted
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

Crust:

  • Line bottom of 7" push or springform pan with parchment paper cut to size.
  • In medium bowl, combine all dry crust ingredients then stir in melted butter. Press into bottom of prepared pan.

Filling:

  • In food processor (or use electric mixer with large bowl), blend the cream cheese with the sweeteners and cocoa powder.
  • Blend in large egg, then blend in egg yolks.
  • Blend in sour cream, heavy cream, melted chocolate, and vanilla extract. Scrape sides of processor or bowl as needed.
  • Pour cream cheese mixture on top of crust in pan. Smooth top with rubber spatula.
  • Place rack in pressure cooker, then add in 1.5 cups of water.
  • Make a foil sling and place over rack making sure ends are long enough to extend top of pressure cooker.
  • Place cheesecake pan over sling and cover loosely with foil to prevent condensate dripping on top. Fold tops of sling loosely over cheesecake.
  • Cover pressure cooker and set to maximum pressure for 20 minutes. When time is up, allow pot to sit for 15 minutes at natural pressure release.
  • Open lid and use sling to lift cheesecake out and move to cooling rack.
  • Allow to cool for an hour or so, then refrigerate for a couple hours before removing side of pan.
  • For best results, the cheesecake should be allowed to sit overnight in the refrigerator.
  • Serve close to room temperature for a softer texture.

Notes

5 grams net carbs per serving.
Each slice is really filling. Cutting into smaller slices with reduce carb and calorie counts.
The stevia and monk fruit sweeteners can be replaced with ¾ cup Swerve (or equivalent sweetener) if desired.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 413 | Carbohydrates: 13g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 153mg | Sodium: 56mg | Potassium: 319mg | Fiber: 8g | Sugar: 2g | Vitamin A: 12500IU | Calcium: 370mg | Iron: 5mg

Additional Info

Net Carbs: 5 g | % Carbs: 5.1 % | % Protein: 8.1 % | % Fat: 86.8 % | SmartPoints: 18
Values
Array
(
    [serving_size] => 1
    [calories] => 413
    [carbohydrates] => 13
    [protein] => 8
    [fat] => 38
    [saturated_fat] => 22
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 10
    [cholesterol] => 153
    [sodium] => 56
    [potassium] => 319
    [fiber] => 8
    [sugar] => 2
    [vitamin_a] => 12500
    [calcium] => 370
    [iron] => 5
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. CH

    June 01, 2021 at 3:25 pm

    Question: the recipe you adapted from Southern Living does not call for whipping cream in the cheesecake recipe. The whipping cream in the recipe is used to make the topping. Could this be why everyone’s batter is runny and why they have extra batter?

    I’m going to attempt this recipe without the whipping cream in the batter. I’m also going to use melted Lilly’s semi sweet chips. Fingers crossed.

    Reply
    • Lisa MarcAurele

      June 03, 2021 at 2:19 pm

      It may need a little tweaking and if too runny, leaving out the cream should help.

      Reply
      • Sandy

        March 19, 2022 at 9:34 pm

        I do not have pressure cooker, ya I know, bit jave successfully made cheese cake low carb baking with bain marie.
        Is there something that would prohibit me from using bain maroe on this recipie?

      • Lisa MarcAurele

        March 20, 2022 at 9:46 am

        Not that I can think of. The cheesecake can be cooked in other ways including baking.

  2. Jodi

    July 11, 2020 at 11:15 am

    Have not baked/cooked this yet but I have a ton of batter left. Followed to the T - why would this be??

    Reply
    • Lisa MarcAurele

      July 11, 2020 at 11:30 am

      Perhaps my pan was deeper than yours? Mine was a 7x3 inch.

      Reply
  3. Jill Hotelling

    June 18, 2020 at 9:27 am

    When Making this do you use monks zero sweetener or monks powdered sweetener?

    Reply
    • Lisa MarcAurele

      June 18, 2020 at 12:47 pm

      I use the concentrated powder where one serving is 1/64 teaspoon. There are zero total carbs (no sugar alcohol or bulk sweetener added).

      Reply
  4. Lindsay

    May 18, 2020 at 5:41 pm

    This looks perfect! I hate to be "that person", but do you have suggestions on what temp and how long to bake this in a traditional oven?

    Reply
    • Lisa MarcAurele

      May 19, 2020 at 6:56 am

      I'd say about 325°F for about 45-55 minutes. Then turn oven off and let it finish baking with oven door ajar. You'll also want to use a water bath to create a humid baking environment.

      Reply
  5. Janet

    April 17, 2020 at 4:27 pm

    I used Lillys chocolate chips and they didn’t melt very well so I added some coconut oil to the chips and they thinned down somewhat to the correct consistency. The batter tasted great. I hope it all works.

    Reply
    • Lisa MarcAurele

      April 18, 2020 at 8:12 am

      I find that Lily's chips don't melt as well as others. ChocZero is the brand I prefer.

      Reply
  6. Rhoda

    January 31, 2020 at 11:39 pm

    5 stars
    This was my first cheesecake in my instapot. I was not sure if it would turn out. The assembly was easiy enough with my kitchen aid blender. Hkwever, after 20 min cook time and 20 min natural release my cheesecake was not done. I would suggest 30 mi cook time and 10 min matural release.
    Anyways, the cheesecake blossomed and clearly needed to be chilled. After 6 hours the blossom deflated and the whole cake set just beautifully.

    Reply
  7. Linda M

    December 30, 2019 at 11:46 am

    I used powdered monk fruit at the ratio you suggested. I also used Lily’s Semi-sweet chocolate chips 9with Erythritol, which has zero net carbs) instead of the unsweetened melted chocolate. Following the directions exactly helped make a PERFECT cheesecake. I have NEVER made. Cheesecake before...oven or otherwise. This worked so well!

    Reply
  8. Katherine Rhodes

    October 27, 2019 at 12:29 pm

    Do you really mean 1/2 TSP of Stevia and Monkfruit? I'm just wondering because in the notes you said we can sub 3/4 CUP is Swerve. I'm just starting Keto baking, so I honestly dont know.

    Reply
    • Lisa MarcAurele

      October 27, 2019 at 1:33 pm

      Pure stevia and pure monk fruit sweeteners are very concentrated. So if you want to use a bulk sweetener like Swerve, it's going to be much more. You'll need about 3/4 cup of sugar equivalent sweetener.

      Reply
  9. Peggy

    September 15, 2019 at 6:27 pm

    5 stars
    I've made this twice now...first time was good but I didn't cook it long enough for my 6" pan ; second time is perfect! I read through all the comments and found a recommendation for 30 minutes. Voila - perfect cheesecake! (absolutely chill this overnight for best results)
    It's deliciously rich, we cut into 10 slices and top with a few slices of strawberry.
    Next time I might omit the crust to cut some carbs.

    Reply
  10. Donna in Kentucky

    April 15, 2019 at 3:42 pm

    5 stars
    Made this recipe last week in my 4 quart Crock Pot Pressure Cooker, using a 6" springform pan. I ended up with more filling than needed so next time I'll cut back a bit. Everything else went great. I cooked it for 26 minutes; it could have been even less, so next time I'll go with 24 I think. The filling was "jiggly" when finished and cooled; but just fine when it was refrigerated overnight. Both the chocolate and sweetness (I used 3/4 cup of Monkfruit "sugar" in the filling) were great. I may add a sour cream topping next time. Hubby, who is not doing keto, liked it as well...we fought over the last piece! Thank you!

    Reply
  11. Allison Pierce-Wendell

    March 30, 2019 at 9:39 pm

    For novices, I wish the experts would put in a disclaimer not to over mix. I don't have a blender, I have a hand held mixer. I was adding the ingredients as per the recipe however, I think I may have overmixed it. The texture was very creamy, not as firm as in the video. It's cooking now so I'll see but I don't have high hopes 🙁

    Reply
    • Lisa MarcAurele

      March 31, 2019 at 4:05 am

      I don't think using a hand held mixer would have caused that. It may have just been a slight variation in ingredients.

      Reply
      • Jessica

        April 01, 2019 at 3:12 pm

        I just made this and mine was also rather runny in texture and not thick like yours. Almost like a pudding consistency. Hope I just didn’t waste all these ingredients in a failed attempt.

      • Lisa MarcAurele

        April 02, 2019 at 8:38 am

        It's hard to say without seeing the process and ingredients used. It may have just not been cooked long enough.

  12. David

    March 04, 2019 at 4:50 pm

    Hi, I’m new to instant pot cooking but I want to try this recipe for chocolate cheesecake. You have 2 listings for sweetener. I have organic stevia blend that contains Erythritol. How much should I use ? It’s a little confusing that you have 2 different ones.
    Thank you.
    David

    Reply
    • Lisa MarcAurele

      March 05, 2019 at 8:09 am

      If you read the entire recipe card, you'll see the following in the Notes: The stevia and monk fruit sweeteners can be replaced with 3/4 cup Swerve (or equivalent sweetener) if desired.

      Reply
  13. Ep

    February 18, 2019 at 11:34 pm

    Recipe is not right. 1/2 tsp sweetener leaves a bitter barely edible cheeses cake.

    Reply
    • Lisa MarcAurele

      February 19, 2019 at 9:32 pm

      It's for those on keto who prefer things not so sweet. Sweetness varies a lot per individual preferences. Feel free to add more sweetener or reduce the cocoa if needed.

      Reply
      • Jim

        March 17, 2019 at 10:20 am

        Not sweet? I agree and thin the recipe is wrong. It tastes terrible.

  14. M

    February 15, 2019 at 8:19 am

    3 stars
    Great texture cheesecake, and recipe is easy to follow - but we don’t care for its bitter chocolate flavor and inadequate sweetness. Added way more sweetener (Splenda) but also should have cut out one of the chocolate sources - either the cocoa powder or the unsweetened baking chocolate. Essentially inedible without overwhelming amounts of whipped topping!

    Reply
  15. Marlene

    February 13, 2019 at 9:25 pm

    Made this for the husband’s birthday. Been about ) months keto and I wanted him to not have to worry about enjoying his dessert. This is very rich but delicious. Added a bit more sweetner and it was amazing. Thank you.

    Reply
    • Lisa MarcAurele

      February 14, 2019 at 8:10 am

      I'm so glad it worked out. Most people will prefer a bit more sweetener if they don't care for bitter sweet.

      Reply
  16. Bonnie

    February 05, 2019 at 6:59 pm

    this cheesecake is really wonderful. took care of my chocolate fix for next month. I thank you for all your recipes as I'm not good without one. Maybe someday I will be better.

    Reply
  17. Caron

    February 03, 2019 at 9:41 am

    5 stars
    I made this recipe precisely as written in my 6 qt instant pot, except I subbed in 1/4 cup of truvia for the sweetener. It turned out EXCELLENTLY. I myself am not keto and neither is the roommate, but a dear friend is and I wanted to make something we could all enjoy. I will be making this recipe again for sure. It has that intense chocolate flavor that so many recipes lack or that is shrouded in sweetness. Thank you for sharing!

    Reply
  18. Kathleen

    January 24, 2019 at 10:18 pm

    HELP. I don't understand what you mean by rack and what am I pouring the water into? not my instapot (without the pot)?

    Reply
    • Lisa MarcAurele

      January 25, 2019 at 4:51 am

      You need to place the pan with the cheesecake in it on top of the small rack that came with the Instant Pot. It goes on the bottom of the metal Instant Pot pot. Then pour water into that. You need to have adequate liquid to pressure cook which is why water is added. Plus, the humid environment is great for cooking cheesecake.

      Reply
  19. Lei

    January 15, 2019 at 5:38 pm

    Do you have a similar recipe that i can use in the oven? I dont have a pressure cooker.

    Reply
    • Lisa MarcAurele

      January 16, 2019 at 4:23 pm

      I don't have any other chocolate cheesecake recipes, but I do have regular baked cheesecake recipes. You'll find them at: https://lowcarbyum.com/category/desserts/cheesecakes/

      Reply
  20. Doug

    January 06, 2019 at 10:00 am

    1 star
    I made this with high quality chocolate. It was exactly done.however it is far too rich (4 oz of baking chocolate is plenty) and barely any sweetness comes thru. My wife said it was like eating unsweetened cocoa powder. I threw the rest away

    Reply
    • Lisa MarcAurele

      January 07, 2019 at 8:12 am

      It's a keto dessert so it should be rich with little sweetness. You can add more sweetener and cut back on the chocolate.

      Reply
    • Sue

      February 16, 2019 at 10:16 pm

      you should have made sweetened HWC!!

      Reply
  21. Kara

    January 05, 2019 at 5:42 pm

    Can I cut this recipe in half if I only have a 4" springform? What would the cook time be?

    Reply
    • Lisa MarcAurele

      January 06, 2019 at 10:01 am

      It should work and the cook time will be less, but I'd have to test to get an accurate time.

      Reply
  22. Walt Z

    December 26, 2018 at 8:14 pm

    I made this for the holidays and the taste was really rich. However , I’m not sure what I could have done wrong but it came out dry almost like a cake like texture.
    Any ideas where I missed something?

    Thanks

    Reply
    • Lisa MarcAurele

      December 27, 2018 at 8:24 am

      It sounds like it may have been over cooked. Things do cook quick under pressure so just a slight change in time can make a difference.

      Reply
  23. Michael

    December 25, 2018 at 8:07 pm

    5 stars
    Just made this today for Christmas for me and it came out great! Really rich flavor (almost too much) but my wife and I really enjoyed it! As I only had a 6" springform available (and it was full to the top) I used 30 mins at high pressure as some other comments have mentioned. Let it sit for an hour then in the refrigerator for 12 hours before eating .Came out great!

    Reply
    • Lisa MarcAurele

      December 26, 2018 at 8:34 am

      Thanks for sharing your experience with the chocolate pressure cooker cheesecake. Good to have more info on using a smaller 6" pan.

      Reply
  24. Jeannie

    December 10, 2018 at 10:08 pm

    Just as a side note. I called the instant pot company today. They told me I need to always have TWO cups of liquid in the 8-quart pot. I have the instant pot duo 8 quarts. I would like to use my 8-inch springform pan how would that work? Do I need to cook it for a shorter time as its more watts then the smaller IP? I hard boiled eggs tonight as it was my first time using it. I cooked them on high pressure and for 5 min and they were perfect. I'm looking for hints and tips for the size I have.

    Reply
    • Lisa MarcAurele

      December 11, 2018 at 8:33 am

      I typically only add 1.5 cups of water in the regular 8-quart and it's been fine. The bigger pan would definitely need a shorter cook time.

      Reply
  25. Aimée

    November 22, 2018 at 6:14 pm

    5 stars
    Wow! Lisa, thank you for sharing this recipe - it is nothing short of fabulous! I made it for Thanksgiving when we were also celebrating two birthdays. It is creamy, rich and tasted just as good as (in my opinion, even better than!) a typical high-carb cheesecake. It more than sated my craving for cheesecake. Love, love, love it!!!

    Reply
    • Lisa MarcAurele

      November 23, 2018 at 1:55 pm

      Thanks for writing in to let us know how it worked out!

      Reply
  26. Bindi

    September 27, 2018 at 10:38 pm

    Can I ommit the crust part and just make the cheesecake, keeping the recipe exactly the same? I'm not a big fan of crust.

    Reply
    • Lisa

      September 28, 2018 at 11:03 am

      You can make it crustless if you prefer.

      Reply
  27. Victoria Ertl

    August 13, 2018 at 4:11 pm

    What size instapot did you make this in? Thank you!

    Reply
    • Lisa

      August 14, 2018 at 6:23 am

      I used a 6 quart.

      Reply
  28. Jenn

    July 27, 2018 at 9:25 pm

    5 stars
    I made it last night and just had my first piece - its fantastic. Cook time was right on. I placed a paper towel over the cheesecake, under the layer of tin foil and it helped with condensation. The small amount that did pool on top, I easily soaked up with a paper towel. I only had 4 oz of baking chocolate, but it still came out great. I cut it into 8 pieces, but its so rich, I can only eat a half of a piece at a time.

    Reply
    • Lisa

      July 28, 2018 at 8:57 am

      Thanks so much for the feedback Jenn. Good to know that 4 ounces of baking chocolate works out.

      Reply
  29. sharayah

    July 15, 2018 at 3:51 pm

    Hi, thanks for the recipe, I look forward to trying it!
    I'm curious, you said you're sensitive to erythritol--I am too, and it is the only food sensitivity I have. I googled it and came up with nothing. I was wondering what your reactions are like. If I eat it raw in cookie dough and then have a couple of the cookies I made, I get a noticeably faster heart rate and feel like i'm over-caffeinated and edgy. However, I don't have digestive reactions to it. I'm in school studying Nutritional Therapy so this is of particular interest to me!
    Thanks in advance for your time!
    Sharayah

    Reply
    • Lisa

      July 16, 2018 at 5:47 am

      It causes bloating for me and sugar cravings. If I have too much I get gas. I do much better with the concentrated forms of stevia and monk fruit.

      Reply
  30. Natalie

    June 20, 2018 at 1:01 am

    5 stars
    Wow this chocolate cheesecake looks absolutely perfect! I love the creamy dense texture ♥

    Reply
  31. Raquel

    May 20, 2018 at 10:24 pm

    DO the nutrition facts change if using erythritol?

    Reply
    • Lisa

      May 21, 2018 at 5:55 am

      It shouldn't since the carbs in erythritol are non-impacting.

      Reply
  32. Rebecca Watkins

    May 14, 2018 at 1:50 pm

    5 stars
    Absolutely delicious! I should start by saying that I use recipes as a guideline, I always change them up a little. I used raw cacao powder in place of cocoa powder, because that’s what I had. I also subbed dark (72% cacao) chocolate for the melting, because that’s what I had. I’m more modified paleo than strict, so I used 3/4 cup of coconut sugar as the only sweetener. AND I did all mixing in my food processor, because I don’t have a stand mixer. After reading the comments I realized that my pressure cooker would need more time, so I cooked for 30 minutes. The condensation did make the top a little runny, so I placed into a 250 degree oven until the top was solid. Even with all those changes, this was a delicious, decadent Mother’s Day dessert enjoyed by low carb parents, sugar loving kids, and one skeptical grandpa. It paired well with berries, and tasted a lot like the Godiva dark chocolate cheesecake from The Cheesecake Factory. Can’t wait to make again.

    Reply
  33. Marian

    April 20, 2018 at 1:55 pm

    Can I substitute cocoa powder for baking chocolate? Would love to make this today but only have powder.

    Reply
    • Lisa

      April 20, 2018 at 4:39 pm

      It's worth a try. I know that 1 oz unsweetened baking chocolate is usually equivalent to 3 tablespoons unsweetened cocoa plus 1 tablespoon fat.

      Reply
  34. Gonzo

    April 02, 2018 at 6:05 pm

    2 stars
    I tried this recipe and the cooktime was off. I put it on high pressure for 20 minutes and natural release for 15 and it was raw. And the foil tent didn't help keep condensation off, it just created its own. I finished it off in the oven but had to guess at cook time because I had no idea how cooked it was. It poofed up like a soufflé and then collapsed so looked awful. The taste was ok at least since I used very high quality chocolate. And the amount of ingredients for the crust wasn't nearly enough. I multiplied by 1.5 and it was still a thin crust.

    Reply
    • Lisa

      April 03, 2018 at 5:18 am

      It needs to be a little jiggly in the middle or it will be overcooked.

      Reply
  35. Lonna

    April 02, 2018 at 10:06 am

    5 stars
    Could you please let me know what Baker's Chocolate you use in this recipe. Thanks

    Reply
    • Lisa

      April 02, 2018 at 11:18 am

      I like to use either Ghiradelli or an organic brand.

      Reply
      • Lon

        May 10, 2018 at 9:22 pm

        thank you so much Lisa. I used that the 3rd time (after using bakers chocolate the other 2 times) and myself and my husband did not care for it I think it may have more to do with the cocoa powder than the chocolate. I used dark cocoa. But, I also use 100% chocolate. Did you also? I think the 1st time I used what i had. 85% Bakers.

      • Lisa

        May 11, 2018 at 6:19 am

        I used 85% I believe. However, I like the bitter taste of dark chocolate.

  36. Lonna

    April 01, 2018 at 8:12 pm

    5 stars
    OMG, this is the BEST cheesecake I have had, made from scratch. I used 3/4 cup Swerve powdered sugar as the substitute. I was not expecting it to be that good! I and my two daughters are doing Keto and they both loved it. You can easily cut the servings down as they are so rich. This one is a keeper and go to special dessert for us. Thanks for creating.

    Reply
  37. Sara

    March 30, 2018 at 10:56 am

    What kind of baking choc do you use to keep it sugar free?

    Reply
    • Lisa

      March 30, 2018 at 7:59 pm

      It's the unsweetened kind.

      Reply
  38. Amber Huett

    March 09, 2018 at 4:09 pm

    Hi! This looks delicious, and I'm anxious to try it (mine will have to be done in the oven, though). I have one question about the sweetener subs, though. I will be using Swerve. Is the amount you listed as a substitute the total for both monk fruit AND stevia, or do I need to add that amount as a sub for each separately? Thanks!

    Reply
    • Lisa

      March 09, 2018 at 6:55 pm

      Yes. The 3/4 cup in the note replaces both the monk fruit and stevia.

      Reply
  39. Lacie

    March 04, 2018 at 12:58 pm

    If I only have a 6 inch pan do I need to adjust the ingredients or cooking time?

    Reply
    • Lisa

      March 04, 2018 at 5:00 pm

      It would be similar, but a 6 -inch will take a little longer.

      Reply
      • Lacie Fitzpatrick

        March 11, 2018 at 2:30 pm

        Thanks! I ended up cooking for 35 minutes and it was perfect. A little extra done on the top layer but I like it like that ?

  40. Catherine Voci

    February 18, 2018 at 12:55 pm

    5 stars
    One question is the middle supposed to jiggle or should I have cooked it a little longer in the IP?

    Reply
    • Lisa

      February 19, 2018 at 6:12 am

      The middle should have a little jiggle otherwise it's overcooked.

      Reply
  41. Ultraman

    February 14, 2018 at 11:15 pm

    Tried to make this tonight. Problem I've encountered when adding the last melted chocolate (100% dark unsweetened), the mixture became harden (bricky). When spreading into the springfoam pan, it was so dense, more gluey than concrete mixture.

    Reply
    • Lisa

      February 15, 2018 at 4:53 am

      If that was the case, you may have needed to add more liquid like heavy cream or sour cream. Or, maybe the chocolate wasn't melted enough.

      Reply
  42. Sandra Eichenberger

    February 02, 2018 at 8:28 pm

    I'm new to instapot and would you PLEASE add to make sure a liner pot is inside the Instapot!!!!!!!!!! I may have just ruined my Instapot by pouring the 1 1/2 cups of water in the bottom of it. I put the rack in and then the water like the instructions said and too late saw the warning inside my machine. I realized when the water came out the bottom!!! I'm not a dumb person but I feel like an idiot and just hope I haven't ruined my new Instapot!!!

    Reply
    • Lisa

      February 03, 2018 at 5:00 am

      The rack goes into the liner. Did you not read the user manual?

      Reply
    • Cathy

      February 12, 2018 at 12:38 pm

      Wipe it off and let it dry it is fine I did that too and mine works great There is nothing down there water can hurt its all sealed.

      Reply
    • diana

      December 13, 2019 at 10:32 am

      the liner pot should always be in the cooker

      Reply
  43. Teresa

    January 31, 2018 at 12:36 am

    5 stars
    This was oh, so delicious! Will definitely make again.

    Reply
  44. Christina

    January 12, 2018 at 10:11 pm

    What size springform i have a 6" leakproof for 6 qt

    Or i have a 7"x3 flanera sealabke lid

    Reply
    • Lisa

      January 13, 2018 at 4:46 am

      I used a 7-inch

      Reply
    • Anne

      January 17, 2018 at 10:20 am

      I'm new to Keto but have a question about the Instant Pot. What if you don't have one or don't have a pressure cooker? Could you do just in the oven or on the stove?

      Reply
      • Lisa

        January 17, 2018 at 5:24 pm

        You can. You'll just have to adjust the cooking time.

  45. Sarah

    December 31, 2017 at 8:25 pm

    3 stars
    I should have known better when it only said 1 t of sweeteners in the actual cake. I had tasted it and added a bit more but it is still not at all sweet. I'm hoping to salvage it by adding some powdered Swerve on top but it tastes pretty awful and I feel like I've wasted a lot of expensive ingredients. In most cakes of this size, a cup or so of sugar would be required. How is 1 t supposed to make it sweet? Plus, the water wasn't enough in my brand new InstaPot and I think the cake didn't cook right. It's cooling now, so we'll see if it's edible. I hate waste. Very disappointed.

    Reply
    • Lisa

      January 01, 2018 at 8:10 am

      You must NOT have used the concentrated sweetener. 1 teaspoon of concentrated stevia equals about 1 cup of sugar, 1 teaspoon of concentrated monk fruit is about 1/2 cup sugar. So, you do need about 3/4 to 1 cup of sugar equivalent in the filling. The amount of bulk sweetener like Swerve is included in the NOTES section. Perhaps you missed that?

      Reply
  46. Candy Lind

    December 24, 2017 at 10:14 am

    I APPLAUD YOU for taking other bloggers to task for not giving others credit. If I ever decide to take the plunge into blogging recipes, I will follow your lead (and I tend to make TONS of changes - I've always been an adventurer when it came to recipes - my mom trained me as a "dump cook" - dump a little of this in, then a little of that LOL). It's going to end up being after Christmas, I'm afraid, unless it's 3am tomorrow morning, but I am going to make this and then freeze little slices for "treat time." Now it's off to make a batch of your heavenly cream cheese fudge!

    Reply
  47. Cindy Burton

    October 03, 2017 at 2:13 pm

    5 stars
    I'm new to low carb cooking and this looks fantastic. My question is concerning the baking chocolate. Can I just use any unsweetened baking chocolate bars?

    Reply
    • Lisa

      October 03, 2017 at 6:48 pm

      You can any unsweetened chocolate. You may want to add more sweetener as I used just enough to offset the bitter chocolate taste.

      Reply
  48. Brenda Penton

    September 22, 2017 at 4:31 pm

    5 stars
    It looks delicious! I had a question about the crust. Is it supposed to be all dry ingredient without anything binding it together?

    Reply
    • Lisa

      September 22, 2017 at 8:08 pm

      It is supposed to have a couple tablespoons of melted butter mixed in. Not sure how that got lost so I added it in.

      Reply
  49. Julie Chandler

    September 22, 2017 at 1:03 pm

    Can I just check the amount of eggs required? Two large aggs plus two extra egg yolks? I only ask because it says 'egg' not 'eggs' in the ingredients list and instructions so I don't want to add a second whole egg if not required. Thank you.

    Reply
    • Lisa

      September 22, 2017 at 1:22 pm

      It was one egg and I found another mistake after going through my notes. I totally forgot to list the heavy cream!

      Reply
  50. Shannon

    August 29, 2017 at 10:45 pm

    Could this be baked in the oven, and if so what time and temp?
    Thanks!!

    Reply
    • Lisa

      August 30, 2017 at 7:23 am

      I'd try 325-350F for about 55 minutes.

      Reply
    • Stacy

      September 12, 2017 at 7:58 pm

      Please post if you tried it in the oven and how it turned out.

      Reply
  51. Judy

    August 29, 2017 at 4:39 pm

    I don't have a pressure cooker but this cheesecake looks aMAZing!!! Can I just make it in my oven? If so how long and at what temp?

    Reply
    • Lisa

      August 30, 2017 at 7:26 am

      I'd say 325-350F for about 55 minutes with a pan of water under.

      Reply
  52. Margie

    August 26, 2017 at 12:30 am

    That sounds delicious! I will definitely try making this.

    I'm wondering why you chose to use two cups of water? One cup is plenty for building up pressure...it seems like with two you're just making it take longer to get to pressure and perhaps increasing the variability of the timing, like if someone used colder water than someone else it would take longer to get to pressure and increase the overall cooking time. (Where with one cup, it could still be different, but not as much!)

    Reply
    • Lisa

      August 26, 2017 at 5:52 am

      Most of the IP cheesecake recipes use 2 cups of water. However, you are probably right so I changed the amount to 1.5 cups.

      Reply
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