A decadent keto chocolate cheesecake that’s made in the pressure cooker. No need to heat up an entire oven for this baked treat!
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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.
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.
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.
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
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.
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Keto Chocolate Cheesecake Baked in Pressure Cooker
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Ingredients
Crust:
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 1/2 Tablespoons unsweetened cocoa powder
- 1 1/2 Tablespoons low carb sugar substitute or desired sweetener
- 2 Tablespoons butter melted
Filling:
- 16 ounces cream cheese at room temperature
- 1/2 teaspoon stevia concentrated powder see note
- 1/2 teaspoon monk fruit powder see note
- 1/3 cup unsweetened cocoa powder
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1/4 cup sour cream
- 3/4 cup heavy cream
- 6 ounces baking chocolate melted
- 1 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
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Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
