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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
Recipe Video (Click on Image to Play)
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Jodi
Have not baked/cooked this yet but I have a ton of batter left. Followed to the T – why would this be??
Lisa MarcAurele
Perhaps my pan was deeper than yours? Mine was a 7×3 inch.
Jill Hotelling
When Making this do you use monks zero sweetener or monks powdered sweetener?
Lisa MarcAurele
I use the concentrated powder where one serving is 1/64 teaspoon. There are zero total carbs (no sugar alcohol or bulk sweetener added).
Lindsay
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?
Lisa MarcAurele
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.
Janet
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.
Lisa MarcAurele
I find that Lily’s chips don’t melt as well as others. ChocZero is the brand I prefer.
Rhoda
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.
Linda M
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!
Katherine Rhodes
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.
Lisa MarcAurele
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.
Peggy
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.
Donna in Kentucky
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!
Allison Pierce-Wendell
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 🙁
Lisa MarcAurele
I don’t think using a hand held mixer would have caused that. It may have just been a slight variation in ingredients.
Jessica
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
It’s hard to say without seeing the process and ingredients used. It may have just not been cooked long enough.
David
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
Lisa MarcAurele
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.