pressure cooker keto chocolate cheesecake

Keto Chocolate Cheesecake Baked in Pressure Cooker

Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 413kcal
Author: Lisa | Low Carb Yum
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!
Print Recipe




  • 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



  • 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.


  • 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.



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 3/4 cup Swerve (or equivalent sweetener) if desired.


Serving: 1slice | Calories: 413kcal | 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


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.